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Chocolate Espresso Brownie Sundaes are the sundaes of your dreams. Stacks of espresso infused, chocolate chunk brownies are topped with scoops of creamy, coffee ice cream and drizzled with a warm chocolate ganache. Fudgy decadence in every single bite. Is there anything better than a warm chocolate ganache pouring over ice cream? It starts to melt the ice cream ever-so-slightly and seep into the brownie underneath. Complete bliss. 

First, let’s start with the espresso brownie base. Using a Dutch processed cocao powder for these brownies will help insure a chocolately, rich brownie. The addition of espresso powder takes it to the next level! Coffee and espresso naturally accent and amplify the flavor of chocolate, so you won’t believe the chocolate flavor from these brownies! I liked using semi-sweet chocolate chips to be able to see the contrast in chocolate colors between the chips and the brownies. But, any chips you have on hand will do!

Secondly, the coffee ice cream. No need to make homemade ice cream unless you feel super ambitious. Your favorite store-bought brand will do. To me, coffee ice cream basically tastes like a frozen latte and its heavenly. 

Lastly, the dark chocolate ganache to pour over the top. All it takes is two simple ingredients: heavy cream and dark chocolate chips. You warm and whisk them together until glossy and smooth. You could just eat this with a spoon!

Simple ingredients come together to make a fudgy, decadent treat. Chocolate Espresso Brownie Sundaes are a fun and delicious dessert. I sure couldn’t keep my spoon away from them!


Chocolate Espresso Brownie Sundaes

1 Star2 Stars3 Stars4 Stars5 Stars (7 votes, average: 3.14 out of 5)

  • Author: KJ & Company - Kate Poskochil
  • Prep Time: 25 minutes
  • Cook Time: 35 minutes
  • Total Time: 1 hour
  • Yield: 9 servings 1x


Chocolate Espresso Brownie Sundaes are the sundaes of your dreams. Stacks of espresso infused, chocolate chunk brownies are topped with scoops of creamy, coffee ice cream and drizzled with a warm chocolate ganache. Fudgy decadence in every single bite. Is there anything better than a warm chocolate ganache pouring over ice cream? It starts to melt the ice cream ever-so-slightly and seep into the brownie underneath. Complete bliss.



For the brownies:

  • 2 sticks (16 tablespoons) butter, softened
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup flour
  • 1/2 cup cocoa powder (Dutch processed recommended)
  • 1 tablespoon instant espresso powder
  • 1 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups semi-sweet chocolate chips
  • Coffee ice cream for topping

For the dark chocolate ganache:

  • 1 1/2 cups heavy cream
  • 1 cup dark chocolate chips


For the brownies:

  1. Preheat your oven to 350 degrees. In the bowl of an electric mixer, cream together the butter, sugar and brown sugar on medium speed until light and fluffy, about a couple minutes. Reduce the speed to low and mix in one egg at a time until completely combined, making sure to wipe down the sides of the bowl in between each addition. Mix in the vanilla extract.
  2. With the mixer speed on low, mix in the flour, cocoa powder, espresso powder, baking soda and salt until a batter forms. Fold in the chocolate chips. Spray a 9×9 baking pan with non-stick spray and line with parchment paper. Evenly spread the brownie batter in the bottom of the prepared pan (it’s ok if the batter is slightly thick at this point).
  3. Bake for 35-38 minutes, or until a toothpick inserted into the middle comes out clean. Set aside to cool.

For the dark chocolate ganache:

  1. While the brownies are baking, pour the heavy cream into a small sauce pan over low heat. Bring it to a very low simmer. Whisk in the dark chocolate chips and whisk until the chocolate has melted and you have a smooth ganache, about a few minutes. Making sure to not let the cream boil or it will scorch.

To assemble:

  1. Cut the brownies into 9 equal squares. Serve each square with a scoop of coffee ice cream and a drizzle of the warm dark chocolate ganache. Enjoy!


  • If you are serving this for a crowd, you could make the brownies a day in advance. That way, right before serving, all you have to do is spend a few minutes making the ganache and then serving the sundaes. If you make the brownies in advance, make sure to cool them completely before tightly covering them for storage.

Share the love!

If you make this recipe and love it as much as I do, I’d love to hear from you! Comment below, rate the recipe, or share a picture tagging @kjandcompany or using #kjandcompany so that I can see your fun pictures 🙂

Thanks for following and cooking along with me!





  1. Adrienne

    This looks amazing and delicious! Great work.

  2. Kiki

    I only have an 8×8 pan. By how much should I change the temperature/baking time?

    • KJ

      I would still use the same temperature – it may take a minute or two more, but it should be about the same!

  3. Mishi

    Aloha…these look amazing and I saw they had a 3.5 review and wanted to know how to improve them. When I clicked on reviews to what I thought would link to read them it gave it a 1 star rating. It wouldn’t let me change it or undo. Sooo…I’m writing to let you know and to say to anyone reading these could be amazing and others have just misguided like me 🙂


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