Cookie Dough Brownie Sundae Recipe

Brownie mix: A boxed mix that makes baking brownies simple and quick.

Butter: Adds richness and moisture to the cookie dough.

Brown sugar: Gives a deep, caramel-like sweetness.

White sugar: Balances the sweetness and helps with texture.

Vanilla extract: Adds a warm, sweet flavor.

Heat-treated all-purpose flour: Flour that’s been heated to kill bacteria, safe for eating raw in cookie dough.

Chocolate chips: Small pieces of chocolate that melt slightly for gooey bites.

Vanilla ice cream: Creamy and cold, perfect for topping the warm brownie and cookie dough.

Chocolate syrup: Sweet sauce to drizzle over the sundae.

Whipped cream: Light and fluffy topping that adds a creamy texture.

Cherries: Classic sundae topping that adds a pop of color and flavor.

One of the most important steps in this Cookie Dough Brownie Sundae Recipe is making sure your brownie layer is completely cool before you spread the cookie dough on top. Here’s how to handle that part so everything turns out just right:

1. After you take the brownie out of the oven, let it sit in the pan on a wire rack or a heat-safe surface. This helps air flow around it and cool it evenly.
2. Don’t rush it by trying to spread the cookie dough while the brownie is still warm. If you do, the cookie dough will melt and get gooey instead of staying nice and thick.
3. If you’re in a hurry, you can pop the pan in the fridge for about 20-30 minutes to speed up the cooling, but make sure it’s covered loosely so it doesn’t dry out.

Why does this matter? When the brownie is cool, the cookie dough stays soft and holds its shape on top. It also means when you cut the squares, the layers won’t mix together or get messy. Plus, it makes the whole dessert look prettier and taste better because you get that perfect mix of fudgy brownie and creamy cookie dough in every bite.

I remember the first time I didn’t wait long enough and tried to spread the cookie dough right away. It turned into a sticky mess, and I had to scrape it off and start over. Now, I always remind myself to be patient—it’s worth it! Also, if you want to save time, chilling the pan works great, but don’t forget to cover it so the brownie doesn’t dry out or get fridge smells.

Taking this little extra step makes the whole Cookie Dough Brownie Sundae come together perfectly, and you’ll be proud of how neat and delicious it looks when you serve it.

• brownie mix - Substitute with homemade brownie batter: You can make your own brownie batter using cocoa powder, flour, sugar, eggs, and butter for a more personalized flavor.

• softened butter - Substitute with coconut oil: Coconut oil can provide a similar texture and adds a subtle coconut flavor.

• brown sugar - Substitute with coconut sugar: Coconut sugar has a lower glycemic index and adds a slight caramel flavor.

• white sugar - Substitute with honey: Honey is a natural sweetener and can add a richer flavor to the cookie dough.

• vanilla extract - Substitute with almond extract: Almond extract provides a different but complementary flavor to the dessert.

• heat-treated all-purpose flour - Substitute with oat flour: Oat flour is gluten-free and adds a slightly nutty flavor.

• chocolate chips - Substitute with carob chips: Carob chips are a caffeine-free alternative to chocolate chips and have a similar texture.

• vanilla ice cream - Substitute with coconut milk ice cream: Coconut milk ice cream is a dairy-free alternative that still provides a creamy texture.

• chocolate syrup - Substitute with caramel sauce: Caramel sauce offers a different but equally delicious topping option.

• whipped cream - Substitute with coconut whipped cream: Coconut whipped cream is a dairy-free alternative that is light and fluffy.

• cherries - Substitute with strawberries: Strawberries provide a fresh and slightly tart flavor that complements the sweetness of the sundae.

• Allow the brownies to cool completely before storing. This prevents condensation and sogginess.
• For short-term storage, place the brownies in an airtight container. They can be kept at room temperature for up to 3 days.
• If you plan to store them longer, refrigerate the brownies in an airtight container. They will stay fresh for up to a week.
• To freeze the brownies, wrap each piece individually in plastic wrap, then place them in a freezer-safe bag or container. They can be frozen for up to 3 months.
• When ready to use, thaw the brownies at room temperature for a few hours or overnight in the refrigerator.
• For the cookie dough, store it separately in an airtight container in the refrigerator for up to a week.
• To freeze the cookie dough, portion it into small balls or spread it in a thin layer, then wrap tightly in plastic wrap and place in a freezer-safe bag. It can be frozen for up to 3 months.
• When ready to assemble, let the cookie dough thaw in the refrigerator until it’s soft enough to spread over the brownies.
• Store any leftover vanilla ice cream in the freezer, ensuring the container is tightly sealed to prevent freezer burn.
• Keep the chocolate syrup and whipped cream refrigerated according to their packaging instructions.
• For the cherries, store them in their original jar in the refrigerator. Ensure the lid is tightly sealed to maintain freshness.

• Preheat your oven to 300°F (150°C). Place the cookie dough brownie squares on a baking sheet and cover them loosely with aluminum foil. Heat for about 10-15 minutes until warmed through. This method helps maintain the texture of both the brownie and the cookie dough layers.

• For a quicker option, use a microwave. Place a cookie dough brownie square on a microwave-safe plate. Heat on medium power for 20-30 seconds. Be cautious not to overheat, as the cookie dough can become too soft.

• If you prefer a slightly crispy edge, use a toaster oven. Set it to 300°F (150°C) and place the cookie dough brownie square on a piece of parchment paper. Heat for about 5-7 minutes.

• For the vanilla ice cream, scoop it into a bowl and let it sit at room temperature for 5-10 minutes to soften slightly before serving.

• To reheat the chocolate syrup, place it in a microwave-safe bowl and heat on low power for 10-15 seconds, stirring halfway through.

• The whipped cream and cherries should be added fresh each time you serve the cookie dough brownie sundae to maintain their texture and flavor.

• Oven: Used to bake the brownies at the specified temperature.

• Baking pan: Holds the brownie mix while it bakes in the oven.

• Mixing bowl: Used to mix the ingredients for the cookie dough.

• Hand mixer: Helps to cream together the butter and sugars until smooth.

• Measuring cups: Used to measure out the ingredients accurately.

• Spatula: Useful for spreading the cookie dough evenly over the brownie layer.

• Knife: Used to cut the brownie and cookie dough into squares.

• Ice cream scoop: Helps to scoop out the vanilla ice cream for topping.

• Spoon: Used to drizzle chocolate syrup over the sundae.

• Whipped cream dispenser: Used to add whipped cream on top of the sundae.

• Cherry picker: Helps to place cherries on top of the whipped cream for garnish.

Pre-make the brownie layer: Bake the brownie mix a day ahead and store it in an airtight container to save time on the day of serving.

Use store-bought cookie dough: Substitute homemade cookie dough with pre-made dough to cut down on preparation time.

Heat-treat flour in bulk: Prepare a large batch of heat-treated flour in advance and store it for future recipes.

Pre-scoop ice cream: Scoop vanilla ice cream into individual servings and freeze them on a tray, so they’re ready to go when you need them.

Assemble toppings beforehand: Have your chocolate syrup, whipped cream, and cherries ready to go in squeeze bottles and bowls for quick assembly.