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
- 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
- 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.
- 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).
Originally published as Brownie Sundaes in Taste of Home April/May 2008, p49
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