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Skillet Brownie Sundae

12 servings


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Nutritional Facts Per Serving

8.1 g
59.3 g
3.2 g
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Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 571
  • Fat 35.9 g 55 %
    • Saturated   16 g
    • + Trans 1.2 g 17 %
  • Cholesterol 124 mg
  • Sodium   236 mg 10 %
  • Carbohydrate 59.3 g 20 %
    • Fibre   3.2 g 13 %
    • Sugars   42.7 g
  • Protein 8.1 g
    • Vitamin A 23 %
    • Vitamin C 0 %
    • Calcium 11 %
    • Iron 17 %


  1. Preheat oven to 350˚F. Grease a 10-inch cast iron or other ovenproof skillet with oil spray.
  2. Pour melted butter into a large bowl. Mix in sugars and cocoa. Beat in eggs and vanilla.
  3. Place the flour and baking powder in a second bowl and whisk to combine. Mix in the walnuts (or pecans). Add the dry ingredients into wet and combine.
  4. Use a spatula to transfer batter to skillet, spreading it evenly in the pan. Bake 40 minutes, or until it springs back when gently touched in the centre.
  5. Serve brownie warm or at room temperature. For each sundae, set a wedge of brownie in a serving dish. Top it with a scoop or two of ice cream, drizzle with chocolate sauce, sprinkle with nuts and shaved chocolate, if using, and serve.

Note: To toast the nuts, place them in a skillet set over medium heat. Cook and stir until lightly toasted and aromatic, about 4 to 5 minutes. You’ll find blocks of dark chocolate for sale in our Bakery Department. You can use a vegetable peeler to shave off thin pieces of dark chocolate to top the sundaes with.

Recipe Options: Instead of topping wedges of the brownie with vanilla ice cream, try using another type, such as Betterwith strawberry, coffee, or caramel ice cream.

Serving Suggestions

Serve this dessert at a summer party, where you want to dazzle your guests with something rich and decadent that’s not that hard to make.

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