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Mint Chocolate Chip Brownie Sundae Bars | #CelebratingFood2015

Mint Chocolate Chip Brownie Sundae Bars


Units Scale
  • 1 pkg fudge brownie mix (13-inch x 9-inch pan size)
  • 1 (14 oz) can sweetened condensed milk
  • 1 tsp peppermint extract
  • 68 drops green food coloring, optional
  • 2 cups heavy whipping cream
  • 1/4 cup miniature semisweet chocolate chips
  • 1 (16 oz) jar fudge ice cream topping
  • 1/3 cup chopped sundae nuts


  1. Preheat oven to 325 degrees.
  2. 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.
  3. Once Brownie base is cool, in a large bowl, combine the sweetened condensed milk, extract and food coloring if desired.
  4. Whip whipping cream. Then fold in the sweetened condensed milk and mini chocolate chips to the whipped cream.
  5. Spread over brownie layer. Cover and freeze for several hours or overnight.
  6. To serve, let stand at room temperature for 10 minutes before cutting. Remove from pan using foil and cut into 15 squares.
  7. 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.
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