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Presidential Brownie Sundaes

Presidential Brownie Sundaes

Makes 2 Sundaes

For Sundae:

  • 6 small squares of chocolate brownies
  • 1/4 cup warm bittersweet chocolate sauce
  • 1 cup vanilla ice cream
  • 2 tablespoons chopped, salted pecans
  • 6 fresh bing cherries with stem attached

For Chocolate Brownies:

  • 1 1/2 oz. semisweet baking chocolate
  • 1 oz. unsweetened chocolate
  • 3/4 cup butter
  • 3 eggs
  • 1 cup sugar
  • 1/3 cup cake flour
  • 3/4 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1 1/2 teaspoons vanilla
  • 1 cup finely chopped pecans


Arrange 3 brownie squares on each of two serving plates or shallow bowls. Top each square with a small scoop of ice cream. Drizzle chocolate sauce over ice cream and brownies. Sprinkle nuts over the top. Top each scoop of ice cream with a cherry and serve.

Chocolate Brownies:

Preheat oven to 350°F. Lightly butter and flour a 13 x 9-inch baking pan. Melt the chocolate and butter in the top of a double boiler then let cool. In a small bowl beat eggs and sugar until light in color and add to the chocolate mixture. In another bowl sift together the flour, salt and baking powder; add to the chocolate mixture along with the vanilla and nuts. Pour into the prepared pan and bake for 25 to 30 minutes. Cool and cut into squares. Makes 1 dozen brownies.

Recipe provided by the California Milk Advisory Board.

If you require photographs in a different format or are interested in additional information from the California Milk Advisory Board, please contact Rayanne Zackery, Ketchum for the California Milk Advisory Board,