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This Chocolate Raspberry Brownie Sundae post is sponsored by General Mills. All opinions are my own.

This chocolate raspberry brownie sundae recipe is easy to make with a simple shortcut and is great for a date night-in or family dessert night! 

I love surprising my family with some decadent treats. Cookies, cakes, tarts… I usually prepare at least one special dessert for my family each week. I often bake them from-scratch, but sometimes it’s nice to be able to prepare a semi-homemade treat that tastes like homemade. I headed to Publix to purchase Pillsbury Place & Bake Brownies, vanilla ice cream, and ingredients to make a dark chocolate raspberry sauce. In no time at all, I was able to whip up a delicious Chocolate Raspberry Brownie Sundae for everyone to enjoy!

Chocolate Raspberry Brownie Sundae Ingredients:

• 1 package Pillsbury Place & Bake Brownies
• 1 gallon vanilla ice cream
• 6 ounces bittersweet chocolate
• 1 pint fresh raspberries
• 1/2 cup heavy cream

Chocolate Raspberry Brownie Sundae Directions:

Begin by preheating the oven to 350°F. These brownies are great because the batter is pre-mixed and pre-cut into individual pieces. Just break apart the individual brownies and place each one in the opening of a muffin tin or brownie pan like I’ve used here. Either line your pan with cupcake liners or add butter/oil for a non-stick surface. Bake according to the package directions.

While your brownies are baking, prepare the chocolate raspberry sauce. I tend to like my chocolate bitter, so I chose a bittersweet chocolate, but you can make this recipe with semisweet chocolate or even milk chocolate if you prefer. To make the sauce, add the pint of raspberries to a small saucepan, and simmer over a medium heat for about 5 minutes. At this point, mash the raspberries with a potato masher and push the mixture through a fine-mesh sieve to remove all of the seeds. 

Place the strained raspberry puree back in the saucepan. Add the heavy cream and stir over a low heat to bring it to a simmer. Add in the bittersweet chocolate and whisk until all the chocolate has melted and a sauce has formed. Pour the sauce into a gravy boat so you can drizzle it over the top. If you have extra sauce, it can be stored in the refrigerator and heated up when you’re ready to make another brownie sundae.

Now here’s when you have some choices. I love a warm brownie sundae, so I like to add the ice cream and chocolate sauce to my brownie when it’s straight out of the oven, but you may want to let it cool first. Whichever choice you make, place a brownie {or two… or three if you’re sharing} on your plate. Add a nice big scoop of vanilla ice cream on top. Drizzle your chocolate raspberry sauce. 

I just love the variety of flavors in this Chocolate Raspberry Brownie Sundae. Not a fan of raspberries? You can make a plain chocolate sauce by adding 3/4 cup of heavy cream to the bittersweet chocolate or try a simple store-bought caramel sauce. Add sprinkles, pecans, almonds, whipped cream – the flavor combinations are endless when making a brownie sundae at home!

Head to Publix where you can purchase all of the ingredients for this recipe, including Pillsbury Place & Bake Brownies, in the refrigerated section. The brownies are available in three varieties: Marshmallow, Chocolate Fudge, and Peanut Butter Chip, so be sure to try each one!

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Chocolate Raspberry Brownie Sundae

This chocolate raspberry sundae recipe is easy to make with a simple shortcut and is great for a date night-in or family dessert night!

• Author: Carrie Wells, Ed.D.
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 12 brownie sundaes 1x
• Category: dessert

Scale 1x2x3x

Ingredients

• 1 package Pillsbury Place & Bake Brownies Chocolate Fudge Brownies
• 1 gallon vanilla ice cream
• 6 ounces bittersweet chocolate
• 1 pint fresh raspberries
• 1/2 cup heavy cream

Instructions

1. Begin by preheating the oven to 350°F. These brownies are great because the batter is pre-mixed and pre-cut into individual pieces. Just break apart the individual brownies and place each one in the opening of a muffin tin or brownie pan like I’ve used here. Either line your pan with cupcake liners or add butter/oil for a non-stick surface. Bake according to the package directions.
2. To make the sauce, add the pint of raspberries to a small saucepan, and simmer over a medium heat for about 5 minutes. At this point, mash the raspberries with a potato masher and push the mixture through a fine-mesh sieve to remove all of the seeds.
3. Place the strained raspberry puree back in the saucepan. Add the heavy cream and stir over a low heat to bring it to a simmer. Add in the bittersweet chocolate and whisk until all the chocolate has melted and a sauce has formed. Pour the sauce into a gravy boat so you can drizzle it over the top.
4. Place a brownie {or two… or three if you’re sharing} on your plate. Add a nice big scoop of vanilla ice cream on top. Drizzle your bittersweet chocolate raspberry sauce and serve.

Keywords: dessert, chocolate, brownie, ice cream, sundae, raspberry sauce