Peppermint Brownie Sundae

This Peppermint Brownie Sundae is made with a fudgy brownie covered with peppermint ice cream and your favorite toppings. A classic and delicious combination is perfect for the Holidays!

This Peppermint Brownie Sundae starts with one of my favorite fudgy brownie recipes. The brownie is sturdy enough to withstand the ice cream topping without becoming soggy yet it melts in your mouth with fudgy goodness. A little peppermint extract to gives the brownies some Holiday flair, but that is optional. You get plenty of peppermint from the delicious peppermint ice cream! I wait all year for my favorite Edy’s Slow Churned Peppermint Wonderland ice cream that is a limited edition available through December. The fact that it is ridiculously rich and creamy with only half the fat and 1/3 fewer calories than regular ice cream is just a bonus.

This Peppermint Brownie Sundae reminds me of childhood Christmas dinners at my grandma’s house. I remember nothing about the actual dinner, but I remember everything about desserts (note plural!) My grandma made dozens of different types of cookies, bars and candies, all proudly displayed beautifully, and those weren’t even the dessert (though they were wonderful!) The big dessert for Christmas was a Chocolate Roll. My grandma made a chocolate jelly roll cake, covered it with peppermint ice cream, and then rolled it up into a cake roll perfection. This Chocolate Roll was then topped with a fresh, warm chocolate sauce off the stove that was positively drinkable!

Sadly I never got my grandma’s recipe for Chocolate Roll or that wonderful sauce, but I was inspired to create something quick and easy in memory of that wonderful dessert. Peppermint Brownie Sundae is my attempt to simplify my grandma’s chocolate roll recipe and give it a modern twist. She would have absolutely loved this recipe, and I hope you do too!

Peppermint Brownie Sundae

Ingredients

¾ cup unsweetened cocoa powder
½ teaspoon baking soda
⅔ cup butter, melted and divided
½ cup boiling water
2 cups granulated sugar
2 eggs
1⅓ cups all-purpose flour
1 teaspoon peppermint extract (optional)
1 teaspoon vanilla extract
¼ teaspoon salt
Edy's Peppermint Wonderland Slow Churned Ice Cream
Topping: chocolate syrup, sprinkles, candies

Instructions

Preheat oven to 350F degrees. Spray 13x9-inch baking pan with baking spray and set aside.
In a large bowl, combine cocoa and baking soda. Add ⅓ cup melted butter then stir in water, stirring until combined and thickened. Add sugar, eggs, and remaining ⅓ cup butter and stir until smooth.
Add flour, peppermint and vanilla extracts, and salt, stirring until fully combined.
Pour mixture into prepared baking pan and bake for 30 to 35 minutes or until a toothpick inserted in the center comes out with moist crumbs that cling (do not over bake!). Cool completely on a wire rack.
ASSEMBLE SUNDAES: Put cooled brownie at the bottom of the each individual serving dish. Top each brownie with a scoop of ice cream. Top ice cream with desired toppings, such as whipped cream, chocolate syrup, sprinkles, or your favorite topping!

Notes

You can use either a whole brownie at the bottom of the dish or else cut it up into cubes works well too.