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What's Up Magazine

Peanut Butter Brownie Sundae

May 14, 2014 04:11PM ● By Cate Reynolds
Every restaurant these days has some sort of brownie sundae on their menu. Don’t bother with the restaurant one, instead make your own. A warm fudgy brownie, some peanut butter sauce and, of course, a dollop of homemade whipped cream really sends it over the top.


For brownies:
4 large eggs
1 ¼ cups cocoa powder
1 tsp. salt
1 tsp. baking powder
1 Tbsp. vanilla
1 cup butter
2 ¼ cups sugar
1 ½ cups flour

For peanut butter sauce:
3 Tbsp. creamy peanut butter
2 Tbsp. powdered sugar
¼ cup heavy cream

For whipped cream:
1 cup heavy cream
2 Tbsp. sugar


Begin by preparing your brownies. Preheat oven to 350 degrees. Grease a 9x13” baking pan. Crack eggs into a bowl and beat them together with cocoa, salt, baking powder and vanilla until smooth. In a small bowl, melt butter then add sugar and stir to combine. Add the sugar mixture to the egg mixture and stir until smooth. Add in flour and stir well until there are no streaks of flour. Spoon batter into the pan and smooth it out. Bake for 30 minutes until cooked through. Allow them to cool before slicing and serving. Once cooled, slice them into squares for plating.

While the brownies cook, prepare the sauce and cream. Combine peanut butter, powdered sugar and heavy cream in a bowl until smooth and somewhat thin. Set aside. Prepare the whipped cream by whipping the heavy cream in a stand mixer with a whip attachment until soft peaks form. Stir in sugar and beat until stiff peaks form. Transfer to a piping bag fitted with a star tip.

Once brownies are cool enough to slice, place them in plates. Pipe some whipped cream onto the brownie then drizzle peanut butter sauce on top. Sprinkle with peanut butter candy pieces.

Makes approximately 12 brownies.

--Kim Cooper--