Chocolate brownie sundae with caramel sauce

Indulge in decadence with our Chocolate Brownie Sundae - rich, fudgy brownies topped with a luscious caramel sauce, creating a heavenly and satisfying dessert experience.

1 Hour
8 Serving(s)


  1. 300 g dark or milk chocolate
  2. 125 g butter or margarine
  3. 3 extra-large eggs
  4. 200 ml (¾ cup) caramel or light brown sugar
  5. 60 ml (¼ cup) Spur Salad & French Fry Dressing
  6. 125 ml (½ cup) cake flour
  7. 5 ml (1 tsp) baking powder
  8. 1 ml (pinch) salt


  1. 200 ml (¾ cup) caramel sauce
  2. 1L vanilla ice cream
  3. 125 g raspberries
  4. Mint, for garnishing
  1. Brownies: Melt chocolate in a microwave. Add butter and melt further until completely smooth. Tip: Check every 20 seconds and stir; do not overheat.
  2. Beat eggs, sugar and Spur Salad & French Fry Dressing until light and creamy. Fold in chocolate mixture.
  3. Sift flour, baking powder and salt together. Combine with the chocolate mixture. Spoon into a greased and lined 18 x 27 cm baking tray.
  4. Bake in a 180°C preheated oven for 40 minutes. Leave to cool in pan for 15 minutes before cutting into small squares.
  5. Assemble dessert: Drizzle bases of glasses with caramel sauce. Layer squares of brownies and top with a scoop of ice-cream and some raspberries. Drizzle with more caramel sauce and repeat the layers of brownies, ice-cream and raspberries. Garnish with mint and more caramel sauce, and serve immediately.
  1. Add coarsely chopped marshmallows, almonds, pecans or hazelnuts to make the dessert even more decadent.


  1. Indulge in leftover brownies at a later date. They keep well for at least 4 days.


Salad & French Fry Dressing