Mint Chocolate Chip Brownie Sundae Bars
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Today is National Chocolate Mint Day! I love the combination of chocolate and mint together. To celebrate, I have a fabulous new recipe for you. It is a decadent mint chocolate chip brownie sundae bar! This may look a little complicated, but it is really easy.
It all begins with a brownie base. This is done just by making a good old mix from a box. Easy enough, right? Then you are gonna make an ice cream base to put over the prepared brownie. Now, don’t let this scare you away.
If you can whip cream, you can totally make this ice cream. It turns out deliciously rich and creamy. However, if you do want to make life even easier, you could just buy a 1.5 qt of mint chocolate chip ice cream from the store and use it instead. Just let it soften enough that you can spread it over the brownie.
Ingredients for Mint Chocolate Chip Brownie Sundae Bars
- FUDGE BROWNIE MIX (9 X 13 INCH SIZE)
- SWEETENED CONDENSED MILK
- PEPPERMINT EXTRACT
- GREEN FOOD COLORING
- HEAVY CREAM
- MINIATURE SEMI-SWEET CHOCOLATE CHIPS
- HOT FUDGE ICE CREAM TOPPING
- CHOPPED SUNDAE NUTS
Then it gets put in the freezer until firm. Once firm, serve it up topped with a little hot fudge and chopped nuts! Just the way a sundae should be served! I like to use the chopped nut topping found with the ice cream toppings, but any chopped nut would work well.
I have also teamed up with some other food bloggers to put together a collection of 10+ chocolate mint recipes to celebrate this fabulous food holiday! We are teaming up each month to #CelebrateFood2015 with a fabulous food holiday! Be sure to check them all out at the bottom of the post! These recipes also work well for St. Patrick’s Day. It will be here before ya know it!
Instructions for Mint Chocolate Chip Brownie Sundae Bars
Preheat the Oven: Begin by preheating your oven to 325 degrees Fahrenheit (165 degrees Celsius). This ensures even baking for your brownie base.
Prepare and Bake the Brownies: Follow the package directions to prepare the brownie mix. Stir together and pour the prepared batter into a 13×9-inch baking pan lined with foil for easy removal. Bake the brownies at 325 degrees Fahrenheit for 23-27 minutes, or until a toothpick inserted in the center comes out clean. Be careful not to overbake. Allow the brownies to cool completely in the pan.
Create the Mint Layer: Once the brownie base is cool, combine the sweetened condensed milk, mint extract, and green food coloring (if desired) in a large bowl. This will form the minty filling for your bars.
Whip the Cream: In a separate bowl, whip the heavy whipping cream until stiff peaks form. Gently fold the sweetened condensed milk mixture and mini chocolate chips into the whipped cream, creating a light and airy mint layer.
Assemble and Freeze: Spread the mint layer evenly over the cooled brownie base with a rubber spatula. Cover the pan tightly and freeze for several hours or overnight to set the layers.
Serve the Bars: When you’re ready to serve, let the bars stand at room temperature for about 10 minutes to make cutting easier. Use the foil to lift the brownie layer out of the pan and cut into 15 squares.
Add the Finishing Touches: Warm the hot fudge just enough to make it easy to drizzle but not too hot to avoid melting the ice cream layer. Place the warmed hot fudge in a quart-sized freezer bag, cut a small corner off the bag, and pipe the hot fudge sauce onto each square. Sprinkle with chopped nuts for added texture and flavor.
Frequently Asked Questions
Can I use homemade brownies instead of a mix?
Absolutely! You can use your favorite homemade brownie recipe instead of a boxed mix. Just ensure you bake it in a 13×9-inch pan and let it cool completely before adding the mint layer.
What kind of mint extract should I use?
You can use either peppermint extract or mint extract. Peppermint extract has a stronger, more distinct flavor, while mint extract may have a slightly milder taste.
Can I make this dessert ahead of time?
Yes, you can prepare the brownie sundae bars in advance and store them in the freezer for up to a week. Just make sure to cover them tightly to prevent freezer burn.
How do I store leftovers?
Store any leftover sundae bars in an airtight container in the freezer. When ready to enjoy, let them stand at room temperature for a few minutes to soften slightly before serving.
Can I use a different type of hot fudge?
You can use any type of hot fudge you prefer. Just ensure it’s not too hot when drizzling over the bars, as it can melt the ice cream layer. Warming it slightly to a pourable consistency works best.
How do I get clean cuts when slicing the bars?
For clean cuts, let the bars stand at room temperature for about 10 minutes to soften slightly. Use a sharp knife, wiping it clean between each cut to prevent the layers from smudging.
Can I add other toppings to the bars?
Yes, you can customize the bars with additional toppings such as crushed cookies, candy pieces, or even a drizzle of caramel sauce. Feel free to get creative!
Mint Chocolate Chip Brownie Sundae Bars
Real Mom Kitchen
Ingredients
- 16.3 oz pkg fudge brownie mix 13-inch x 9-inch pan size
- 14 oz can sweetened condensed milk
- 1 tsp peppermint extract
- 6-8 drops green food coloring optional
- 2 cups heavy whipping cream
- ¼ cup miniature semisweet chocolate chips
- 16 oz jar fudge ice cream topping
- ⅓ cup chopped sundae nuts
Instructions
- Preheat oven to 325 degrees.
- Prepare brownie mix according to package directions. Pour into a 13×9-in. baking pan lined with foil. Bake at 325° for 23-27 minutes or until a toothpick inserted in the center comes out clean (do not overbake). Allow to cool completely.
- Once Brownie base is cool, in a large bowl, combine the sweetened condensed milk, extract and food coloring if desired.
- Whip whipping cream. Then fold in the sweetened condensed milk and mini chocolate chips to the whipped cream.
- Spread over brownie layer. Cover and freeze for several hours or overnight.
- To serve, let stand at room temperature for 10 minutes before cutting. Remove from pan using foil and cut into 15 squares.
- Warm hot fudge just enough to make it easy to use. You don’t want it too hot or it will melt the ice cream. Place in a quart sized freezer bag. Cut a corner of the bag using scissors. Then pipe the hot fudge onto the squares. Then sprinkle with the nuts. Serves 15.
Nutrition
Recipe adapted from Taste of Home
Celebrating Food Bloggers Recipes (all pictured above)
- Double Chocolate Mint Cookies from Jamie Cooks It Up!
- Chocolate Mint Layered Smoothie from Happy Food Healthy Life
- Chocolate Mint Macarons from Ashlee Marie
- Copy Cat Thin Mints from Like Mother, Like Daughter
- Mint Chocolate Krispie Treats from Butter With A Side of Bread
- Andes Mint Chocolate Chip Cookies from Creations by Kara
- Peppermint Fudge from Summer Scraps
- Mint Brownies from Cupcake Diaries
- Mint Chocolate Chia Seed Pudding from Tried and Tasty
