Indulging in a dessert that combines rich, fudgy brownies with gooey chocolate and caramel is a dream come true for any chocolate lover. Ghirardelli Stuffed Brownie Sundaes are the perfect way to elevate your dessert game. Imagine a warm brownie, filled with luscious Ghirardelli Milk & Caramel SQUARES, topped with a generous scoop of creamy vanilla bean ice cream, drizzled with salted caramel and chocolate sauce, and finished with a dollop of whipped cream and a maraschino cherry. This dessert will not only satisfy your sweet tooth but also impress your friends and family. Let’s dive into the details of making these delightful sundaes!
Why It Works Every Time
These Ghirardelli Stuffed Brownie Sundaes are a guaranteed hit because they combine high-quality ingredients with a straightforward method. The use of unsweetened chocolate and butter ensures that the brownies are rich and fudgy, while the Ghirardelli Milk & Caramel SQUARES add a delicious surprise in each bite. The contrast of warm brownies with cold ice cream creates an irresistible texture and flavor profile.
What We’re Using
- 4 ounces unsweetened chocolate; coarsely chopped
- 3/4 cup unsalted butter; cut into cubes
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon salt
- 1 cup all-purpose flour
- 12 Ghirardelli Milk & Caramel SQUARES
For garnishing:
- vanilla bean ice cream
- salted caramel sauce
- chocolate sauce
- whipped cream
- maraschino cherries
- Ghirardelli Milk & Caramel SQUARES
Before You Start: Equipment
- 9×9 inch baking pan – Perfect for baking the brownies.
- Mixing bowls – For mixing your brownie batter.
- Whisk – To combine your ingredients smoothly.
- Rubber spatula – Great for folding in ingredients.
- Measuring cups and spoons – For accurate measurements.
Ghirardelli Stuffed Brownie Sundaes: Step-by-Step Guide
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). This ensures that your brownies bake evenly.
Step 2: Melt Chocolate and Butter
In a medium saucepan over low heat, combine the coarsely chopped unsweetened chocolate and cubed unsalted butter. Stir gently until melted and smooth. Remove from heat and let it cool slightly.
Step 3: Mix the Sugar and Eggs
In a large mixing bowl, whisk together the granulated sugar and eggs until well combined. Add the melted chocolate mixture and stir until smooth.
Step 4: Add Vanilla and Salt
Stir in the pure vanilla extract and salt, mixing until everything is well combined.
Step 5: Incorporate the Flour
Gently fold in the all-purpose flour until just combined. Be careful not to overmix; a few lumps are okay.
Step 6: Prepare the Baking Pan
Grease your 9×9 inch baking pan with butter or line it with parchment paper for easy removal.
Step 7: Pour Half the Batter
Pour half of the brownie batter into the prepared pan and spread it out evenly.
Step 8: Add Ghirardelli SQUARES
Place the Ghirardelli Milk & Caramel SQUARES evenly over the brownie batter, spacing them out so that each bite will have a delicious center.
Step 9: Top with Remaining Batter
Carefully spoon the remaining brownie batter over the SQUARES, spreading it out to cover them completely.
Step 10: Bake the Brownies
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Let the brownies cool in the pan for at least 10 minutes before transferring them to a wire rack to cool completely.
Step 11: Assemble the Sundaes
Once the brownies are cooled, cut them into squares. Place a warm brownie square in a bowl, top it with a scoop of vanilla bean ice cream, and drizzle with salted caramel and chocolate sauce. Finish with a dollop of whipped cream, a maraschino cherry, and an extra Ghirardelli SQUARE on top.
Tailor It to Your Diet
- Gluten-Free: Substitute all-purpose flour with a 1:1 gluten-free baking blend.
- Dairy-Free: Use dairy-free butter and a non-dairy ice cream of your choice.
- Lower Sugar: Reduce the granulated sugar or use a sugar substitute suitable for baking.
Insider Tips
- For an extra fudgy brownie, try adding an additional egg.
- Let the brownies cool completely before cutting to ensure clean edges.
- Experiment with different ice cream flavors, like mint chocolate chip or coffee, for a fun twist.
- If you love caramel, consider adding a layer of caramel sauce in between the brownie layers.
Freezer-Friendly Notes
These Ghirardelli Stuffed Brownie Sundaes can be made ahead and frozen! Simply prepare the brownies, cool them completely, and wrap them tightly in plastic wrap. Store in an airtight container in the freezer for up to 3 months. To serve, thaw the brownies in the refrigerator overnight, reheat gently in the microwave, and assemble with ice cream and toppings.
Your Top Questions
Can I use dark chocolate instead of unsweetened chocolate?
Yes! You can use dark chocolate, but it will add sweetness to the brownies, so consider reducing the sugar slightly.
How can I store leftover brownie sundaes?
Store the brownies in an airtight container in the refrigerator for up to 5 days. It’s best to keep the ice cream and toppings separate until ready to serve for the best texture.
Can I make these brownies without the Ghirardelli SQUARES?
While the Ghirardelli SQUARES are a key feature of the recipe, you can substitute with chocolate chips or chunks. However, the caramel element will be lost without the SQUARES.
What if I want to make these brownies in a larger batch?
You can easily double the recipe and use a larger baking pan. Just be sure to adjust the baking time accordingly.
The Last Word
Ghirardelli Stuffed Brownie Sundaes are not just a dessert; they are an experience. The combination of rich chocolate brownies with creamy ice cream and luscious sauces delivers a delightful treat that’s perfect for any occasion, from a casual weeknight dessert to a special celebration. With just a few simple ingredients and steps, you can create a dessert that will leave everyone wanting more. So, gather your ingredients, roll up your sleeves, and get ready to indulge in these heavenly sundaes!
Ghirardelli Stuffed Brownie Sundaes
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). This ensures that your brownies bake evenly.
- In a medium saucepan over low heat, combine the coarsely chopped unsweetened chocolate and cubed unsalted butter. Stir gently until melted and smooth. Remove from heat and let it cool slightly.
- In a large mixing bowl, whisk together the granulated sugar and eggs until well combined. Add the melted chocolate mixture and stir until smooth.
- Stir in the pure vanilla extract and salt, mixing until everything is well combined.
- Gently fold in the all-purpose flour until just combined. Be careful not to overmix; a few lumps are okay.
- Grease your 9x9 inch baking pan with butter or line it with parchment paper for easy removal.
- Pour half of the brownie batter into the prepared pan and spread it out evenly.
- Place the Ghirardelli Milk & Caramel SQUARES evenly over the brownie batter, spacing them out so that each bite will have a delicious center.
- Carefully spoon the remaining brownie batter over the SQUARES, spreading it out to cover them completely.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Let the brownies cool in the pan for at least 10 minutes before transferring them to a wire rack to cool completely.
- Once the brownies are cooled, cut them into squares. Place a warm brownie square in a bowl, top it with a scoop of vanilla bean ice cream, and drizzle with salted caramel and chocolate sauce. Finish with a dollop of whipped cream, a maraschino cherry, and an extra Ghirardelli SQUARE on top.
Notes
- For an extra fudgy brownie, try adding an additional egg.
- Let the brownies cool completely before cutting to ensure clean edges.
- Experiment with different ice cream flavors for a fun twist.
