To be clear, it was a double chocolate brownie with melted caramel and chocolate chip cookie, topped with Tahitian vanilla bean gelato.

And to be fair, it was all store bought.

double chocolate brownie sundae for one

The other day, I made a dessert from scratch that I had accidentally left in the oven 5 minutes too long.  I was ultimately disappointed because it was almost perfect, but after glancing at all of the dirty dishes left in its wake and the messy kitchen that matched, I decided not to let the urge to make another batch take over.

With my husband out with friends for the night and my mind still thinking of a decadent dessert days later, I set out to make a super easy version of a brownie sundae that would hit the spot.  But this time, only one bowl and one pan were used.  Mission complete before I put Emma to bed.  Dishes were done by the time they cooled.  Cutting corners never felt, or tasted, so good.


  • Ghirardelli Double Chocolate Brownie Mix
  • Kraft Caramels
  • Nestle Toll House Cookie Dough
  • Talenti Tahitian Vanilla Bean Gelato

double chocolate brownie next day{A little better picture captured in the daylight, the morning after baking.  And I was told I would have to share the rest,  so I wrapped this one up for my husband.}


1.     Pre-heat oven to 350 degrees (even though the box says pre-heat to 325 degrees).  Follow brownie mix instructions and pour batter into a 9×9 pan, lightly greased.

2.     Cut caramel pieces in half and place as many as you want into the batter, pressing the pieces down lightly into the mix.

3.     Break up the cookie dough and spread out to cover the top of the brownie batter, again, pressing the dough down lightly into the mix.

4.     Cover with foil and bake for 20 minutes.  Remove foil and bake for another 10 minutes.

5.     Let cool for 20-30 minutes.  Top with gelato of choice.  And serve with milk 🙂

{Additional Tips}

  • You may need to bake an additional 5 minutes, depending on your oven temperature and how gooey you like your brownies.
  • Let the cookie dough sit out for a little bit, so that it’s soft and can easily be broken apart to place on top of the brownie batter.
  • Serve immediately after the brownies have finished cooling, so that the caramel is still warm and melted.
  • Top with a scoop of ice cream or gelato of your choice.  Talenti Tahitian vanilla bean went perfectly with this.
  • You will need lots of milk.  I was actually satisfied after one small square, that’s how rich it is.  {And that says a lot coming from someone who is slightly dessert-obsessed.}