Brownie Sundae with Raspberries and Chocolate Meringue Cookies

Brownie Sundae with Raspberries and Chocolate Meringue Cookies


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This sundae is absolutely to die for! Warm gooey brownies layered with vanilla ice cream and topped with fresh raspberries and light chocolate meringue cookies—what could be better?

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Time needed

30 min preparation + 30 min cooking

Serving Size / Yield

10 servings


  • ½ cup olive oil
  • ½ cup flour
  • 1 cup flour
  • 1/3 cup cocoa powder
  • 1 cup sugar
  • 1 teaspoon vanilla
  • ¼ teaspoon salt
  • ¼ teaspoon baking powder
  • 2 eggs
  • 1 pint vanilla ice cream
  • raspberries
  • chocolate meringue cookies

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First, preheat the oven to 350 degrees. Mix the olive oil and sugar in a bowl. Add the eggs and vanilla, stirring until blended. In a separate bowl, mix all the dry ingredients together. Stir the dry ingredients into the first bowl and mix well. Pour the batter into a greased baking pan. Bake for 20 minutes and allow the brownies to cool completely. Cut the brownies into squares. Crumble one brownie on the bottom of each dessert glass. Add a generous scoop of vanilla ice cream. Crumble another brownie on top of the ice cream layer. Top the sundae with fresh raspberries and chocolate meringue cookies.

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