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Chocolate Espresso Brownie Sundaes

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  • Author: KJ & Company - Kate Poskochil
  • 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.
  • Prep Time: 25 minutes
  • Cook Time: 35 minutes
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