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Homemade Ghirardelli Stuffed Brownie Sundaes photo

Ghirardelli Stuffed Brownie Sundaes

Indulge in these rich and fudgy Ghirardelli Stuffed Brownie Sundaes topped with ice cream and drizzled with caramel!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Brownies:
  • 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

Equipment

  • 9x9 inch baking pan
  • Mixing bowls
  • Whisk
  • Rubber spatula
  • Measuring cups and spoons

Method
 

Ghirardelli Stuffed Brownie Sundaes: Step-by-Step Guide
  1. Preheat your oven to 350°F (175°C). This ensures that your brownies bake evenly.
  2. 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.
  3. In a large mixing bowl, whisk together the granulated sugar and eggs until well combined. Add the melted chocolate mixture and stir until smooth.
  4. Stir in the pure vanilla extract and salt, mixing until everything is well combined.
  5. Gently fold in the all-purpose flour until just combined. Be careful not to overmix; a few lumps are okay.
  6. Grease your 9x9 inch baking pan with butter or line it with parchment paper for easy removal.
  7. Pour half of the brownie batter into the prepared pan and spread it out evenly.
  8. Place the Ghirardelli Milk & Caramel SQUARES evenly over the brownie batter, spacing them out so that each bite will have a delicious center.
  9. Carefully spoon the remaining brownie batter over the SQUARES, spreading it out to cover them completely.
  10. 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.
  11. 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.