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Mint Sundae Brownie Squares
“I love brownies," says Edie DeSpain of Logan, Utah, "and this recipe makes a luscious, after-dinner dessert that’s so simple to prepare. Get ready for mega compliments…and no leftovers!”
15 Servings
Prep: 20 min. + freezing Bake: 25 min. + cooling
Ingredients
1 package fudge brownie mix (13-inch x 9-inch pan size)
3/4 cup chopped walnuts
1 can (14 ounces) sweetened condensed milk
2 teaspoons peppermint extract
4 drops green food coloring, optional
2 cups heavy whipping cream, whipped
1/2 cup
miniature semisweet chocolate chips
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1 jar (16 ounces) hot fudge ice cream topping, warmed
1/3 cup chopped salted peanuts
Directions
Prepare brownie mix according to package directions. Stir in walnuts.
Pour into a greased 13-in. x 9-in. baking pan. Bake at 325° for
23-27 minutes or until a toothpick inserted in the center comes out
clean (do not overbake). Cool on a wire rack.
Meanwhile, in a large bowl, combine the milk, extract and food
coloring if desired. Fold in whipped cream and chocolate chips.
Spread over brownie layer. Cover and freeze for several hours or
overnight.
Let stand at room temperature for 10 minutes before cutting. Drizzle
with ice cream topping; sprinkle with peanuts. Yield: 15 servings.
© Taste of Home 2009
2 of 2
Mint Sundae Brownie Squares
(continued)
Nutrition Facts:
1 piece with 1 tablespoon fudge topping and 1 teaspoon peanuts equals 579 calories, 31 g fat (9 g saturated fat), 60 mg cholesterol, 247 mg sodium, 68 g carbohydrate, 3 g fiber, 9 g protein.
© Taste of Home 2009