Brooklyn, New York’s, Brooklyn Farmacy & Soda Fountain is housed in a 1920s apothecary. So it’s with the imagination of the owners that this historic spot became a diner and soda fountain shop. What else? They make eye-popping treats, like this giant sundae that is stacked to the ceiling and smothered in a creamy milkshake. It’s guaranteed to satisfy even the toughest sweet tooth.
Ninety-Nine Problems Sundae
Melt butter and chocolate chips in the top of a double boiler or in a microwave. Set the chocolate mixture aside and cool until slightly above room temperature.
Add the egg mixture to the melted chocolate and whisk to combine. With a rubber spatula, gently fold the flour into the batter until combined.
Pour the batter & evenly distribute into a non-stick 9 by 13-inch baking pan. Bake at 350ºF for about 20 minutes, until a toothpick inserted in the centre of the brownies emerges without any batter clinging to it.
Remove brownies from pan and move to a wire rack to cool. When cooled, cut into squares that are roughly 3 inches by 3 inches.
Add a scoop of vanilla ice cream to a blender and mix to a thick consistency. Not too firm and not too thin. Set aside.
Cut brownie on a diagonal and place into a glass bowl. Place the brownies across from each other, creating the base for your ice cream.
Place two scoops of the chocolate ice cream on top of the brownie base.
Pour the vanilla shake on top of the chocolate ice cream, covering all sides.
Pour chocolate shell on top of the vanilla milkshake. Let sit for 1 minute to harden around the milkshake.
Top with fresh whipped cream, chocolate shavings and a cherry.
Place semi-sweet chocolate chips and coconut oil in the top bowl of a double-broiler. For roughly 1 minute, allow to melt gently over indirect heat. Stir continuously until smooth & completely melted.