These Strawberry Brownie Sundae bowls are a crowd pleaser and definitely very popular with kids! Picture super fudgy flourless brownies topped with scoops of creamy coconut ice cream with sweet juicy strawberries piled on and fudge sauce drizzled over the top.
8 ounces nut butter (cashew or almond)
1/2 cup maple syrup, Grade A
2 Tablespoon melted butter, or coconut oil for dairy free
1/4 Teaspoon baking soda
6 Tablespoons cocoa powder
1 Teaspoon vanilla
3 Tablespoons maple syrup, Grade A
1 Tablespoon water
2 Tablespoons cocoa powder
1 batch of Coconut Ice Cream, 4 cups ice cream of choice
4 cups sliced strawberries
Preheat the oven to 325F. Mix together all the ingredients for the brownies and pour the batter into a 9″ pie pan. Bake for 20 minutes until done, but still fudgy in the middle. Set aside to cool.
Stir together the ingredients for the fudge sauce and place in a serving container, (I used a squeeze bottle).
Make the ice cream and use immediately for a soft sundae or freeze for a few hours for a firmer ice cream.
Slice the strawberries and place them in a serving bowl.
For the sundaes, serve the ice cream, brownies, and strawberries together in a bowl and drizzle with the fudge sauce.
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Gluten Free Brownie Sundae, Flourless Brownie Sundae, Berry Brownie Sundae