Description
Brownie Sundae Cookies are a delightful treat that combines the rich flavors of brownie cookies with the fun toppings of a sundae.
Ingredients
Scale
- 1 cup (225 g) unsalted butter
- 8 oz (225 g) dark chocolate, chopped
- 1 ½ cups (300 g) granulated sugar
- ½ cup (100 g) brown sugar
- 4 large eggs
- 2 tsp vanilla extract
- 1 cup (125 g) all-purpose flour
- ½ cup (50 g) unsweetened cocoa powder
- 1 tsp baking powder
- ½ tsp salt
- 2 cups marshmallow fluff (or whipped cream stabilized with gelatin)
- 1 cup chocolate ganache (melted chocolate + cream)
- Rainbow sprinkles
- 18 maraschino cherries
Instructions
- Preheat oven to 180°C (350°F). Line 2 baking sheets with parchment.
- Melt butter and dark chocolate together in a heatproof bowl (microwave or double boiler). Let cool slightly.
- Whisk in sugars, then add eggs one at a time, followed by vanilla.
- Sift in flour, cocoa, baking powder, and salt. Fold gently until combined.
- Drop spoonfuls of batter onto baking sheets, leaving space between.
- Bake 10–12 minutes until set but soft in the center. Cool completely.
- For ganache: heat ½ cup cream, pour over 1 cup chopped chocolate, stir until smooth.
- Have marshmallow fluff (or whipped cream) ready.
- Spread or pipe a dollop of marshmallow fluff/cream onto each cookie.
- Drizzle with ganache.
- Sprinkle with rainbow sprinkles.
- Top with a maraschino cherry.
- Enjoy immediately for the sundae effect, or refrigerate to set.
Notes
- Ensure the cookies are cooled completely before adding toppings.
- For a richer flavor, use high-quality dark chocolate.
- Store any leftovers in an airtight container in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 50mg