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Brownie Sundaes

I serve this super dessert often at baseball barbecues or whenever I have a large group in. Homemade brownies and fudge sauce plus ice cream…you can't go wrong! —Carol Brandon, Uxbridge, Ontario

48 ServingsPrep: 30 min. Bake: 25 min. + cooling

Ingredients

2 cups butter, cubed
32 ounces semisweet chocolate, chopped
7 eggs
2 cups 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:
1 cup heavy whipping cream
1 cup 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.
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.

2 of 2

Brownie Sundaes (continued)

Directions (continued)

Transfer to two greased 13-in. x 9-in. baking pans. Bake at 350°
for 25-30 minutes or until a toothpick inserted near the center
comes out clean. Cool on wire 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. Yield: 4 dozen (2 cups sauce).

Nutrition Facts: 1 brownie with 4-1/2 teaspoons hot fudge sauce (calculated without walnuts in batter and without ice cream and optional toppings) equals 283 calories, 18 g fat (11 g saturated fat), 63 mg cholesterol, 153 mg sodium, 29 g carbohydrate, 2 g fiber, 3 g protein.