Gluten-Free Brownie Ice Cream Sundae

Ingredients

• 1.5 cups certified gluten-free all-purpose flour blend 1.5 cups certified gluten-free all-purpose flour blend
• 0.75 cup granulated sugar 0.75 cup granulated sugar
• 0.5 cup unsalted butter, melted 0.5 cup unsalted butter, melted
• 2 large eggs 2 large eggs
• 1 tsp pure vanilla extract 1 tsp pure vanilla extract
• 0.5 tsp salt 0.5 tsp salt
• 1 cup certified gluten-free chocolate chips 1 cup certified gluten-free chocolate chips
• 4 scoops vanilla ice cream or your favorite flavor 4 scoops vanilla ice cream or your favorite flavor
• Optional whipped cream, sprinkles, or fruit for topping Optional whipped cream, sprinkles, or fruit for topping

Instructions

1. 1

   Preheat your oven to 350°F (175°C) and line an 8x8 inch baking pan with parchment paper, leaving some overhang for easy removal. This preparation ensures your brownies won't stick and are simple to lift out once baked.

2. 2

   In a large bowl, cream together the melted unsalted butter and granulated sugar until the mixture is smooth and well combined, about 1-2 minutes. Then, beat in the two large eggs one at a time, followed by the pure vanilla extract, ensuring each addition is fully incorporated for a cohesive batter.

3. 3

   Gently fold the certified gluten-free all-purpose flour blend and salt into the wet ingredients using a spatula until just combined, being careful not to overmix. Overmixing can lead to a tougher texture in gluten-free baked goods.

4. 4

   Carefully fold in the certified gluten-free chocolate chips until they are evenly distributed throughout the batter. Spread the brownie batter evenly into the prepared baking pan, smoothing the top with your spatula.

5. 5

   Bake for approximately 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached, indicating the brownies are set but still fudgy. Allow the brownies to cool completely in the pan on a wire rack, as gluten-free baked goods continue to firm up as they cool, which is crucial for a good sundae base.

6. 6

   Once cooled, cut the brownies into four squares and place one warm or room-temperature brownie square into each serving bowl. Top generously with a scoop of vanilla ice cream or your preferred flavor, and add optional toppings like whipped cream, sprinkles, or fresh berries for a truly spectacular gluten-free brownie ice cream sundae.

Nutrition (per serving)

Tips & Notes

• Separate eggs when cold (the yolks are firmer), then let whites come to room temp before whipping.
• Brown the butter before adding it for a nutty, caramel depth that elevates simple recipes.
• Use good-quality chocolate (70% cacao or higher for dark) — it's the primary flavor and worth the investment.