Hot Fudge Mint Brownie Sundaes are mint brownie muffins topped with your favorite ice cream and a delicious warm fondant.
Here’s a great recipe for chocolate chip brownies prepared in a muffin pan. It’s easier to make them in a muffin tin for sundaes, because you can just take a brownie muffin and top it with ice cream and hot fondant!
Ingredients needed for Hot Mint Fudge Brownie Sundaes:
- chocolate chips
- baking soda
- White sugar
- brown sugar
- peppermint extract
- vanilla extract
- ice cream
- hot fudge
The brownie part of this recipe is very good. So if you just love brownies and not the recipe’s ice cream and hot fudge, you can make and enjoy the brownies instead. But I recommend you try them as hot mint fudge brownie sundaes too!
For sundaes, undercooked brownie muffins are a plus. They turn out to be soft and gooey and are really nice when hot too. This brownie muffin batter also makes great cookies, if you’d rather go that route.
Use your favorite ice cream for this recipe. Regular old vanilla works great. Mint chocolate chips or chocolate chip cookie dough are also great choices! Use your favorite hot fondant. I have a homemade hot caramel recipe if you would like to make your own.
A little ice cream and a little hot fudge are all you need to add on top of these brownies. The peppermint extract in the brownies turns them into a delicious mint brownie, so the mint chocolate chips are a great ice cream to go with them. If you don’t care much about mint, leave out the peppermint extract and replace it with vanilla extract to create a more traditional-tasting brownie.
Since the recipe makes 24 brownie muffins, it’s okay to freeze some of the brownies and take them out when the urge to make melted mint chocolate brownies hits the nail on the head. Enjoy!
Hot Fudge Mint Brownie Sundaes
Freshly baked chocolate and mint brownies, topped with ice cream and hot fondant!
Servings: 24 brownies
- 1½ cups semi-sweet chocolate chips, Split
- 1¾ cups all purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup (1 stick) Unsalted butter, at room temperature
- ½ Cup granulated white sugar
- ¼ Cup packed light brown sugar
- 2 big eggs
- 1 teaspoon peppermint extract
- ½ teaspoon vanilla extract
- your favorite ice cream
- hot fudge
MAKE BROWNIE MUFFINS:
In a glass bowl, microwave ¾ cup of the chocolate chips for 1 minute; stir and cook in the microwave for an additional minute; stir again. If the chips are not completely melted, heat in 20 second bursts until they are melted and smooth. (You can also do this in a saucepan over low heat on the stovetop). Let cool.
In a medium bowl, whisk together flour, baking soda and salt.
In a large bowl, use an electric mixer to cream the butter with the sugars. Add the eggs and extracts. Stir in the cooled chocolate. Gradually add the dry ingredients and beat until incorporated. Stir in the remaining chocolate chips. Pour into the muffin cups (just one tablespoon per muffin). Bake, 8 to 12 minutes, until sides look set but center is still soft. You want them to be a bit undercooked to use for sundaes (gooey inside). Cool brownies on a wire rack.
- * Nutritional information is for brownies only. Ice cream and hot fudge are extra.
- * If you don’t like mint, use all the vanilla extract to make brownie muffins and top with your favorite ice cream.
Portion: 1leprechaun, Calories: 164kcal, Carbohydrates: 19g, Protein: 2g, Large: 9g, Saturated fat: 5g, Trans fat: 1g, Cholesterol: 26mg, Sodium: 80mg, Potassium: 84mg, Fiber: 1g, Sugar: 11g, Vitamin A: 146UI, Calcium: 14mg, The iron: 1mg