repliche orologi
Sweet Treats

Chocolate brownie sundae with caramel sauce


This dessert is just yummy – anything goes! Assemble anything you prefer and to quantities of your liking. Use a ready-made caramel sauce or go the extra mile and make your own.



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


  • 200 ml (¾ cup) caramel sauce
  • 1L vanilla ice cream
  • 125 g raspberries
  • 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. Indulge in leftover brownies at a later date. They keep well for at least 4 days.


  1. Add coarsely chopped marshmallows, almonds, pecans or hazelnuts to make the dessert even more decadent.