Brownie Sundaes

These are great served at summer barbecues! Homemade brownies and fudge sauce plus ice cream...you can't go wrong!

Yield

48 servings (2 cups sauce)

Brownie Ingredients

2 cups butter, cubed
32 ounces semi-sweet chocolate, chopped
7 eggs
2 cups granulated (white) sugar
3 teaspoons vanilla extract
2 1/2 cups all-purpose flour
1 1/2 teaspoons salt
3/4 pound chopped walnuts, optional

Hot Fudge Sauce Ingredients

1 cup heavy whipping cream
1 cup granulated (white) sugar
1/2 cup butter, cubed
1 cup baking cocoa
vanilla ice cream
whipped cream and maraschino cherries, optional

Directions

In a large heavy saucepan, melt butter and chocolate over low heat; stir until smooth. Cool.

Preheat oven to 350°F (177°C). Grease two 13 x 9-inch baking pans with Pan Release or cooking spray.

In a large bowl, beat eggs and sugar on low speed until combined. Beat on medium-high until thickened and lemon-colored, about 12 minutes. Beat in vanilla and chocolate mixture. Fold in flour and salt just until blended (batter will be thick). Fold in walnuts if desired. Transfer to prepared baking pans.

Bake for 25 to 30 minutes or until a toothpick inserted near the center comes out clean. Cool on wire cooling racks for 15 minutes.

In a large saucepan, combine the cream, sugar and butter. Cook and stir until sugar is dissolved. Bring to a boil, without stirring. Reduce heat; simmer, uncovered, for 3 minutes. Cool for 3 minutes.

Place cocoa in a heat-proof bowl. Carefully whisk hot liquid into cocoa until smooth (do not scrape pan). Cut brownies into squares; serve with ice cream and hot fudge sauce. Garnish with whipped cream and cherries if desired.

Estimated Time

Preparation Time: 30 minutes
Bake Time: 30 minutes
Cool Time: 18 minutes

Nutritional Information

Amount per serving (1 brownie with 4 1/2 teaspoons hot fudge sauce (calculated without walnuts in batter and without ice cream and optional toppings)): Calories 283, Fat 18 g (Saturated Fat 11 g), Cholesterol 63 mg, Sodium 153 mg, Carbohydrate 29 g, Fiber 2 g, Protein 3 g.

Recipe Courtesy Of

Taste of Home

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