Brownie Sundae On A Stick With Peanut Butter Fudge Sauce Recipes

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LAYERED BROWNIE SKILLET SUNDAE



Layered Brownie Skillet Sundae image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 1h25m

Yield 6 servings

Number Of Ingredients 10

One 18-ounce box brownie mix
2/3 cup (1 1/3 sticks) melted butter
1/4 cup milk
2 large eggs
One 1-pound tube refrigerated chocolate chip cookie dough
20 chocolate sandwich cookies
1/2 cup caramel sauce
1 pint mint chocolate chip ice cream
1/2 cup chocolate sauce
Canned whipped cream, assorted sprinkles and maraschino cherries, for garnish

Steps:

  • Preheat the oven to 350 degrees F.
  • In a large bowl, combine the brownie mix, melted butter, milk and eggs until combined. Set aside.
  • Press the cookie dough into the bottom of a 10-inch cast-iron skillet. Lay the sandwich cookies in a single layer on top. Drizzle over the caramel sauce, getting into the spaces between the cookies. Pour over the brownie batter and smooth the top.
  • Bake until set, 40 to 45 minutes. Allow to cool for 20 minutes.
  • Top the brownie with scoops of the ice cream, then drizzle over the chocolate sauce and garnish with the whipped cream, sprinkles and cherries.

BROWNIE SUNDAES



Brownie Sundaes image

Cap off dinner with these Brownie Sundaes. With prepared brownies, I can fix this sweet treat in a flash. For extra flair, I roll the ice cream in pecans before placing them on top of the brownies. It's a perfect finish to a mouthwatering meal. -Ruth Lee, Troy, Ontario

Provided by Taste of Home

Categories     Desserts

Time 10m

Yield 6 servings.

Number Of Ingredients 8

3/4 cup semisweet chocolate chips
1/2 cup evaporated milk
2 tablespoons brown sugar
2 teaspoons butter
1/2 teaspoon vanilla extract
6 prepared brownies (3 inches square)
6 scoops vanilla or chocolate fudge ice cream
1/2 cup chopped pecans

Steps:

  • In a large saucepan, combine the chocolate chips, milk and brown sugar. Cook and stir over medium heat for 5 minutes or until chocolate is melted and sugar is dissolved. Remove from the heat; stir in butter and vanilla until smooth. , Spoon about 2 tablespoons warm chocolate sauce onto each dessert plate. Top with a brownie and a scoop of ice cream. Drizzle with additional chocolate sauce if desired. Sprinkle with pecans.

Nutrition Facts : Calories 605 calories, Fat 33g fat (13g saturated fat), Cholesterol 49mg cholesterol, Sodium 276mg sodium, Carbohydrate 76g carbohydrate (52g sugars, Fiber 3g fiber), Protein 8g protein.

HOMEMADE BROWNIE SUNDAES



Homemade Brownie Sundaes image

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

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 4 dozen (2 cups sauce).

Number Of Ingredients 15

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

Steps:

  • 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 13x9-in. baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted in 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.

Nutrition Facts : Calories 283 calories, Fat 18g fat (11g saturated fat), Cholesterol 63mg cholesterol, Sodium 153mg sodium, Carbohydrate 29g carbohydrate (22g sugars, Fiber 2g fiber), Protein 3g protein.

PEANUT BUTTER 'N FUDGE BROWNIES



Peanut Butter 'n Fudge Brownies image

Make and share this Peanut Butter 'n Fudge Brownies recipe from Food.com.

Provided by Courtly

Categories     Bar Cookie

Time 1h10m

Yield 36 bars, 36 serving(s)

Number Of Ingredients 21

2 cups sugar
1 cup butter, softened
4 eggs
2 teaspoons vanilla
1 1/2 cups flour
3/4 cup unsweetened cocoa
1 teaspoon baking powder
1/2 teaspoon salt
1 cup peanut butter chips
3/4 cup peanut butter
1/3 cup butter, softened
1/3 cup sugar
2 tablespoons flour
3/4 teaspoon vanilla
2 eggs
3 ounces unsweetened chocolate
3 tablespoons butter
2 2/3 cups powdered sugar
1/4 teaspoon salt
3/4 teaspoon vanilla
4 -5 tablespoons water

Steps:

  • Heat oven to 350. Greased 13 x 9 inch pan. In large bowl, beat 2 cups of sugar and 1 cup of butter until light and fluffy. Add 4 eggs, one at a time, beating well after each addition. Add 2 t. vanilla; blend well. In small bowl, combine 1 1/2 cups flour, cocoa, baking powder and 1/2 t. salt. Gradually add flour mixture to sugar mixture; mix well. Stir in peanut butter chips.
  • In small bowl, beat peanut butter and 1/3 cup butter until smooth. Add 1/3 cup sugar and 2 T. flour; mix well. Add 3/4 t. vanilla and 2 eggs; blend well. Spread half of chocolate mixture in greased pan. Spread peanut butter mixture evenly over chocolate mixture. Spread remaining chocolate mixture evenly over peanut butter mixture. To marble, pull knife through layers in wide curves.
  • Bake at 350 for 40-50 minutes or until top springs back when touched lightly in center and brownies begin to pull away from sides of pan. Cool completely.
  • In medium saucepan over low heat, melt chocolate and 3 T. butter, stirring constantly until smooth.
  • Remove from heat, stir in powdered sugar, 1/4 t. salt, 3/4 t. vanilla and enough water for desired spreading consistency. Frost cooled brownies; cut into bars.

Nutrition Facts : Calories 259.8, Fat 14.2, SaturatedFat 7.3, Cholesterol 55.9, Sodium 163, Carbohydrate 31.2, Fiber 1.7, Sugar 24.2, Protein 4.6

FUDGE SUNDAE PIE



Fudge Sundae Pie image

My son always asks for this guilt-free frozen yogurt pie for his birthday. Complete with peanut butter, fudge topping and nuts, it tastes ice cream parlor-good...but it's healthier. -Margaret Hanson-Maddox, Montpelier, Indiana

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 8 servings.

Number Of Ingredients 8

1/4 cup plus 3 tablespoons light corn syrup, divided
3 tablespoons reduced-fat butter
2 tablespoons brown sugar
2-1/2 cups crisp rice cereal
1/4 cup reduced-fat creamy peanut butter
1/4 cup fat-free hot fudge ice cream topping, warmed
1/4 cup chopped unsalted peanuts
4 cups fat-free vanilla frozen yogurt, softened

Steps:

  • In a large saucepan, combine 1/4 cup corn syrup, butter and brown sugar. Bring to a boil; cook and stir for 1 minute., Remove from the heat; stir in cereal until blended. Press into a greased 9-in. pie plate., In a small bowl, combine the peanut butter, hot fudge topping and remaining corn syrup. Set aside 1/3 cup for topping. Spread remaining mixture over crust; sprinkle with half of the peanuts. Top with frozen yogurt. Freeze, covered, for 6 hours or until firm. , Warm reserved peanut butter mixture; drizzle over pie. Sprinkle with remaining peanuts. Let stand at room temperature for 5 minutes before cutting.

Nutrition Facts : Calories 300 calories, Fat 7g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 253mg sodium, Carbohydrate 53g carbohydrate (33g sugars, Fiber 1g fiber), Protein 9g protein.

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