Cookie Dough Brownie Sundae Recipe

Brownie mix: A pre-packaged mix to make the brownie base of the sundae.

Butter: Softened to blend smoothly into the cookie dough.

Brown sugar: Adds a rich, molasses-like sweetness to the cookie dough.

White sugar: Provides sweetness and structure to the cookie dough.

Vanilla extract: Enhances the flavor of both the brownie and cookie dough layers.

Heat-treated all-purpose flour: Safe to eat raw, used in the cookie dough.

Chocolate chips: Adds texture and chocolatey goodness to the cookie dough.

Vanilla ice cream: A creamy, cold contrast to the warm brownie and cookie dough.

Chocolate syrup: Drizzled on top for extra chocolate flavor.

Whipped cream: Adds a light, airy topping to the sundae.

Cherries: A classic finishing touch for the sundae.

When creaming together the butter, brown sugar, and white sugar, ensure the butter is at room temperature. This allows for a smoother and more even mixture, which is crucial for the cookie dough texture. If the butter is too cold, it won't incorporate well with the sugars, leading to a grainy texture. Conversely, if it's too warm, the cookie dough may become too soft and greasy.

• 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.