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.

Nutriscore Rating: 43/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 8

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

Directions

Step 1

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.

Step 2

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.

Step 3

Whisk in the granulated sugar and light brown sugar into the melted chocolate mixture until well combined.

Step 4

Add the eggs, one at a time, whisking well after each addition. Then stir in the vanilla extract.

Step 5

Sift in the flour, cocoa powder, and salt. Gently fold the dry ingredients into the wet mixture until just combined. Do not overmix.

Step 6

Pour the batter into the prepared pan and spread it evenly. Sprinkle the top with the chopped salted peanuts.

Step 7

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.

Step 8

Let the brownies cool completely in the pan before lifting them out using the parchment overhang. Cut into squares or rectangles.

Step 9

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

Serving size	1343.3 grams (1343.3g)

Amount per serving	% Daily Value*
Calories	4634

Total Fat 221.70g	284%
Saturated Fat 118.20g	591%
Polyunsaturated Fat NaNg
Cholesterol 715mg	238%
Sodium 1565mg	68%
Total Carbohydrate 622.10g	226%
Dietary Fiber 30.20g	108%
Total Sugars 487.20g
Protein 67.80g	136%

Vitamin D 80IU	400%
Calcium 865mg	67%
Iron 21mg	116%
Potassium 2986mg	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.

Source of Calories

Fat: 42.0%

Protein: 5.7%

Carbs: 52.3%