This year instead of a cake I decided to do a decadent brownie sundae for Hubs’ birthday dessert. I knew he would love it, since we don’t get to do dessert at restaurants much and we rarely go to much effort at home.
I went with the Trader Joe’s brownie mix that I’ve made before and liked, but I wanted to change it up a little from the traditional square brownie sundae so I opted to make them in a muffin pan. Easily the best way to make brownies – easy portions with no cutting, plus every brownie has the delicious crusty outside that always made me covet the corners as a kid. Totally win win.
Then I topped a brownie with a scoop of homemade mint cookie ice cream – basically just a vanilla ice cream base with a bit of mint extract and a cup of chopped-up Glutino chocolate sandwich cookies.
As a finishing touch, I drizzled it with a simple homemade chocolate syrup, recipe courtesy of Pinterest.
It’s a dead ringer for Hershey’s syrup, takes about five minutes, and is made with ingredients you most likely already have in your pantry.
Best part about the whole thing was, I was able to make everything on Friday and just microwave the brownies for 30 seconds before putting together the dessert plates. Usually after a big special dinner the last thing I want to do is go back into the kitchen!
Gluten-Free Brownie Sundaes
For the brownies:
- 1 box Trader Joe’s brownie mix
- 1 egg
- 1/2 cup vegetable oil
- 1/4 cup water
For the ice cream:
- 2 cups heavy cream
- 1 cup whole milk
- 1/2 cup sugar
- 1 tsp vanilla extract
- 1 tsp mint extract
- 8 gluten-free chocolate sandwich cookies, chopped
For the chocolate syrup:
- 3/4 cup sugar
- 1/2 cup unsweetened cocoa powder (I used Trader Joe’s)
- 1/2 cup water
- Dash of salt
First, put together the ice cream base. Whisk the sugar into the whole milk until dissolved, about a minute, then whisk in the heavy cream, vanilla and mint. Pour into ice cream maker and process for about 15 minutes, then pour in the chopped cookies and let it go another 5. Spoon into a container and freeze for at least 4 hours (makes 1 quart)
To make the chocolate syrup, whisk together the cocoa powder and sugar, then whisk in the water and salt gently to combine. Bring to a boil over medium heat (watch it, it will expand fast on you), then reduce the heat and let it cook for about a minute. Empty into a jar and refrigerate (makes about 8 oz)
Prepare brownies according to package directions, then spoon the batter into a well-greased muffin tin (I used cooking spray). Fill cups about 3/4 full. Bake brownies at 350 for approx 30 minutes, or until a toothpick in the center comes out clean. Let cool in the pan for about 5 minutes, then remove to a rack until completely cool. (makes 9 brownies)
To serve, place a scoop of ice cream on top of a brownie and drizzle with the chocolate syrup. Everything can be made in advance, just microwave the brownie about 30 seconds and it’ll taste fresh from the oven