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Special equipment: a 6-foot piece of guttering
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Several hours before you're ready to assemble the sundae, portion out 12 scoops of each type of ice cream--vanilla, mint chip and strawberry--onto baking sheets (36 scoops total) and freeze them.
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This will make it much easier to handle.
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Line the guttering with heavy-duty aluminum foil.
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To assemble, place a layer of Dark Chocolate Brownie Bites in the bottom of the guttering.
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Top with the ice cream scoops and scatter over more brownie bites.
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Drizzle with Strawberry Sauce and Hot Fudge Sauce.
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Sprinkle with rainbow sprinkles.
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Squirt mounds of whipped cream across the sundae and top each mound with a cherry.
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Preheat the oven to 350 degrees F. Grease an 18-by-13-inch pan (half sheet pan) with cooking spray.
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In a medium-large saucepan, heat the butter and unsweetened chocolate over low heat, whisking occasionally, until smooth and melted.
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Sprinkle in the cocoa powder and whisk to combine.
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Remove the pan from the heat and allow to cool for about 5 minutes.
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Stir the sugar and vanilla into the chocolate mixture until just combined.
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One at a time, stir in the eggs.
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Gently stir in the flour until halfway incorporated.
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Add the chocolate chips and stir just until combined.
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Pour the batter (it will be very thick!)
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into the prepared pan, spreading to even out the top.
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Bake for 30 minutes, then check the brownies with a toothpick.
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If they are overly gooey/messy, return to the oven for 5 to 10 more minutes (just be careful not to burn the edges).
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Allow to cool completely (important!
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), then cut into small squares.
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Place the strawberries, sugar, vanilla and lemon juice in a medium saucepan over medium-high heat.
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Bring to a gentle boil, stirring constantly, and cook until the strawberries are very soft, a good 5 minutes.
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Turn off the heat and use a potato masher to completely smush them to smithereens.
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Pour the mixture into a fine-mesh strainer placed over a bowl.
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Use a spoon to stir the fruit so the liquid is forced through.
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Continue until almost all of the liquid is in the bowl.
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Set the pulp aside.
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Skim as much foam off the sauce as you can.
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Pour the skimmed sauce back into the same saucepan, add 1/4 cup of the pulp back in and boil again for 3 minutes over medium-high heat.
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Skim off any more foam that has formed on the surface, then allow the sauce to cool slightly before pouring it into a pitcher or jar.
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Refrigerate it to thicken and serve it cold.
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Combine the sugar, cream, cocoa and butter in a small saucepot over medium heat and cook, stirring, until the butter melts and everything is combined, a few minutes.
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Transfer to a mason jar and store in the refrigerator.
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It will harden as it cools so when ready to use, simply reheat in a saucepan over medium-low heat.
