Tin Roof Sunday Brownies
Indulge in the ultimate dessert experience with these decadent Tin Roof Sunday Brownies—a blissful fusion of rich, fudgy chocolate, crunchy salted peanuts, and creamy vanilla ice cream. These brownies are made from scratch with bittersweet chocolate, cocoa, and a hint of brown sugar for extra depth, then topped with salted peanuts for a satisfyingly crunchy finish. Perfectly baked to maintain a soft, gooey interior, they’re served warm with a scoop of vanilla ice cream and generous drizzles of hot fudge sauce, creating a heavenly sundae-inspired treat. Ready in under an hour and ideal for special occasions or a casual dessert night, this recipe is a crowd-pleaser that captures all the nostalgia of a classic tin roof sundae, with a modern brownie twist.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 0.5 cup unsalted butter
- 4 oz bittersweet chocolate (chopped)
- 0.75 cup granulated sugar
- 0.25 cup light brown sugar (packed)
- 2 pcs large eggs
- 1 tsp vanilla extract
- 0.66 cup all-purpose flour
- 2 tbsp unsweetened cocoa powder
- 0.25 tsp salt
- 0.5 cup chopped salted peanuts
- 1 pint vanilla ice cream
- 1 cup hot fudge sauce
Instructions
Preheat your oven to 350°F (175°C). Grease and line an 8x8-inch baking pan with parchment paper, leaving some overhang for easy brownie removal.
In a heatproof bowl, combine the butter and chopped bittersweet chocolate. Melt them together using a double boiler or by microwaving in 15-second intervals, stirring between each, until smooth. Let cool slightly.
Whisk in the granulated sugar and light brown sugar into the melted chocolate mixture until well combined.
Add the eggs, one at a time, whisking well after each addition. Then stir in the vanilla extract.
Sift in the flour, cocoa powder, and salt. Gently fold the dry ingredients into the wet mixture until just combined. Do not overmix.
Pour the batter into the prepared pan and spread it evenly. Sprinkle the top with the chopped salted peanuts.
Bake the brownies for 22-25 minutes, or until a toothpick inserted near the center comes out with a few moist crumbs. Avoid overbaking to keep them fudgy.
Let the brownies cool completely in the pan before lifting them out using the parchment overhang. Cut into squares or rectangles.
To serve, place a brownie on a plate, top with a scoop of vanilla ice cream, and drizzle generously with warm hot fudge sauce.
Nutrition Facts
Calories |
4634 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 221.7 g | 284% | |
| Saturated Fat | 118.2 g | 591% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 715 mg | 238% | |
| Sodium | 1565 mg | 68% | |
| Total Carbohydrate | 622.1 g | 226% | |
| Dietary Fiber | 30.2 g | 108% | |
| Total Sugars | 487.2 g | ||
| Protein | 67.8 g | 136% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 865 mg | 67% | |
| Iron | 20.9 mg | 116% | |
| Potassium | 2986 mg | 64% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
