Brownies a la Mode Recipe

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Brownies a la Mode Recipe
Brownies a la Mode Recipe photo by Taste of Home
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Brownies a la Mode Recipe

Read Reviews
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My husband Merrill and I tasted a restaurant’s brownie dessert, and it was hard to beat. I topped it though with ice cream and homemade hot fudge. —Lise Thomson, Magrath, AB
MAKES:
18 servings
TOTAL TIME:
Prep: 20 min. Bake: 30 min. + cooling
MAKES:
18 servings
TOTAL TIME:
Prep: 20 min. Bake: 30 min. + cooling

Ingredients

  • 1 cup butter, softened
  • 2 cups sugar
  • 4 large eggs
  • 2 tablespoons canola oil
  • 2 teaspoons vanilla extract
  • 1 cup all-purpose flour
  • 1/3 cup baking cocoa
  • FUDGE SAUCE:
  • 1/2 cup butter, cubed
  • 2 cups sugar
  • 1/2 cup baking cocoa
  • 1/2 cup water
  • 1/2 cup light corn syrup
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • Vanilla ice cream and maraschino cherries

Directions

Preheat oven to 325°. Line a 13x9-in. baking pan with foil, letting ends extend up sides; grease foil. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in oil and vanilla. In another bowl, whisk flour and cocoa; gradually beat into creamed mixture.
Spread into prepared pan. Bake 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
For fudge sauce, in a large saucepan, melt butter over medium heat. Stir in sugar, cocoa, water, corn syrup, vanilla and salt until blended. Bring to a boil. Cook, uncovered, 3-5 minutes or until sugar is dissolved and sauce is smooth, stirring frequently.
Lifting with foil, remove brownies from pan. Cut into eighteen 3x2-in. rectangles. Top each brownie with ice cream, fudge sauce and a cherry.
Freeze option: Securely wrap and freeze cooled brownies in plastic wrap and foil. To use, thaw at room temperature.
Yield: 1-1/2 dozen.
Originally published as Brownies a la Mode in Simple & Delicious December/January 2015

Nutritional Facts

1 brownie with about 2 tablespoons fudge sauce: 405 calories, 18g fat (10g saturated fat), 82mg cholesterol, 210mg sodium, 60g carbohydrate (52g sugars, 1g fiber), 3g protein.

  • 1 cup butter, softened
  • 2 cups sugar
  • 4 large eggs
  • 2 tablespoons canola oil
  • 2 teaspoons vanilla extract
  • 1 cup all-purpose flour
  • 1/3 cup baking cocoa
  • FUDGE SAUCE:
  • 1/2 cup butter, cubed
  • 2 cups sugar
  • 1/2 cup baking cocoa
  • 1/2 cup water
  • 1/2 cup light corn syrup
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • Vanilla ice cream and maraschino cherries
  1. Preheat oven to 325°. Line a 13x9-in. baking pan with foil, letting ends extend up sides; grease foil. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in oil and vanilla. In another bowl, whisk flour and cocoa; gradually beat into creamed mixture.
  2. Spread into prepared pan. Bake 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
  3. For fudge sauce, in a large saucepan, melt butter over medium heat. Stir in sugar, cocoa, water, corn syrup, vanilla and salt until blended. Bring to a boil. Cook, uncovered, 3-5 minutes or until sugar is dissolved and sauce is smooth, stirring frequently.
  4. Lifting with foil, remove brownies from pan. Cut into eighteen 3x2-in. rectangles. Top each brownie with ice cream, fudge sauce and a cherry.
    Freeze option: Securely wrap and freeze cooled brownies in plastic wrap and foil. To use, thaw at room temperature.
    Yield: 1-1/2 dozen.
Originally published as Brownies a la Mode in Simple & Delicious December/January 2015

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TKCloughfam User ID: 3077254 217167
Reviewed Jan. 7, 2015

"Brownie was amazing but it did stick to the foil. So maybe I didn't put enough spray. I may try just in pan next time. It did take an extra 10 mins to bake. At 30 mins I put heat to 350 and added 10 mins. Very good!!! I will make sauce tonight ( :"

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