Tin Roof Sundae Brownies

Indulge in the ultimate dessert mashup with these decadent Tin Roof Sundae Brownies, a dessert that combines fudgy chocolate brownies and nostalgic sundae toppings for a truly spectacular treat. These rich, gooey brownies—made with melted semi-sweet chocolate, cocoa powder, and a hint of vanilla—serve as the perfect base for scoops of creamy vanilla ice cream, a crunchy sprinkle of salted peanuts, and a generous drizzle of chocolate syrup. Topped with fluffy whipped cream and a bright maraschino cherry, this dessert is not only visually stunning but also irresistibly delicious. Ready in under an hour, these brownies are ideal for special occasions, family gatherings, or whenever you're craving a fun twist on a classic sundae. Perfect for brownie lovers and sundae enthusiasts alike, this recipe is a surefire way to elevate your dessert game.

Nutriscore Rating: 45/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 8

Ingredients

• 1 cup unsalted butter
• 1 cup semi-sweet chocolate chips
• 1.5 cups granulated sugar
• 3 large eggs
• 2 teaspoons vanilla extract
• 0.75 cup all-purpose flour
• 0.25 cup unsweetened cocoa powder
• 0.25 teaspoon salt
• 4 cups vanilla ice cream
• 0.5 cup salted peanuts
• 0.5 cup chocolate syrup
• 1 can whipped cream
• 4 whole maraschino cherries

Directions

Step 1

Preheat your oven to 350°F (180°C). Grease and line an 8x8-inch baking dish with parchment paper, leaving an overhang for easy removal.

Step 2

In a microwave-safe bowl, melt the unsalted butter and semi-sweet chocolate chips together in 20-second intervals, stirring in between, until smooth. Let cool slightly.

Step 3

Whisk in the granulated sugar until combined, then add the eggs one at a time, whisking after each addition. Stir in the vanilla extract.

Step 4

In a separate bowl, sift together the all-purpose flour, unsweetened cocoa powder, and salt. Gradually fold the dry ingredients into the wet mixture until just combined. Do not overmix.

Step 5

Pour the batter into the prepared baking dish and spread evenly. Bake for 22-25 minutes or until a toothpick inserted into the center comes out with a few moist crumbs. Allow the brownies to cool completely in the pan.

Step 6

Once cooled, cut the brownies into squares and transfer them to serving plates.

Step 7

Top each brownie with a scoop of vanilla ice cream, a sprinkle of salted peanuts, and a drizzle of chocolate syrup.

Step 8

Finish with a dollop of whipped cream and a maraschino cherry on top for a classic sundae look.

Step 9

Serve immediately and enjoy your Tin Roof Sundae Brownies!

Nutrition Facts

Serving size	1882.4 grams (1882.4g)

Amount per serving	% Daily Value*
Calories	6037

Total Fat 339.10g	435%
Saturated Fat 187.80g	939%
Polyunsaturated Fat 14.90g
Cholesterol 1293mg	431%
Sodium 1631mg	71%
Total Carbohydrate 731.10g	266%
Dietary Fiber 42.10g	150%
Total Sugars 562.00g
Protein 97.70g	195%

Vitamin D 273IU	1365%
Calcium 1017mg	78%
Iron 22mg	121%
Potassium 3228mg	69%

*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.

Source of Calories

Fat: 47.9%

Protein: 6.1%

Carbs: 45.9%