Hot Fudge Mint Brownie Sundaes are mint brownie “muffins” topped with your favorite ice cream and some delicious hot fudge.
This is a good recipe for chocolate chip brownies made in a muffin pan. It’s easiest to make them in a muffin pan for sundaes because you can just grab a brownie muffin and top it with ice cream and hot fudge!
Ingredients needed for Hot Fudge Mint Brownie Sundaes:
- chocolate chips
- flour
- baking soda
- salt
- butter
- white sugar
- brown sugar
- peppermint extract
- vanilla extract
- eggs
- ice cream
- hot fudge
The brownie part of this recipe is very good. So if you’re just into brownies and not the ice cream and hot fudge part of the recipe, then you can make and enjoy the brownies instead. But I recommend you try them as hot fudge mint brownie sundaes too!
For sundaes, undercooked brownie muffins are a plus. They turn out soft and gooey and are really nice when they’re warm too. This brownie muffin dough also makes great cookies, if you prefer to go that route.
Use your favorite ice cream for this recipe. Plain old vanilla works just fine. Mint chocolate chip or chocolate chip cookie dough are great choices too! Use your favorite hot fudge. I have a homemade hot fudge recipe if you’d like to make your own.
A little ice cream and a little hot fudge are all you need to add to the tops of these brownies. The peppermint extract in the brownies turns them into a delicious mint brownie, so mint chocolate chip is a good ice cream to pair with them. If you don’t care much for mint, then 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 craving to make hot fudge mint brownie sundaes strikes. Enjoy!
Hot Fudge Mint Brownie Sundaes
Ingredients
BROWNIES:
- 1½ cups semisweet chocolate chips, divided
- 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 large eggs
- 1 teaspoon peppermint extract
- ½ teaspoon vanilla extract
FOR SUNDAES:
- your favorite ice cream
- hot fudge
Instructions
- Preheat the oven to 350 degrees F. Spray muffin tins lightly with nonstick spray (or line with cupcake papers).
MAKE BROWNIE MUFFINS:
- In a glass bowl, microwave ¾ cup of chocolate chips for 1 minute; stir and then microwave an additional minute; stir again. If the chips aren't completely melted, heat in 20 second bursts until they are melted and smooth. (You can also do this in a pan over low heat on the stove). Let cool.
- In a medium bowl, whisk together the flour, baking soda, and salt.
- In a large bowl, use an electric mixer to cream together the butter with the sugars. Add in the eggs and extracts. Beat in the cooled chocolate. Gradually add the dry ingredients and beat until incorporated. Stir in the remaining chocolate chips. Scoop into the muffin tins (just a heaping tablespoon per muffin). Bake for 8 to 12 minutes, until the sides seem set but the centers are still soft. You want them a little under-baked to use for sundaes (gooey inside). Let the brownies cool on a wire rack.
ASSEMBLE SUNDAES:
- Serve warm, with a scoop of ice cream and a drizzle of hot fudge.
Notes
- *Nutritional information is for the brownies only. Ice cream and hot fudge are extra.
- *If you don't care for mint, use all vanilla extract to make regular brownie muffins and top with your favorite ice cream.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I really liked this recipe. I never thought to put peppermint extract to add a mint flavor to brownies. It pairs really well, especially if you use mint chocolate chip ice cream. I love the gooey warm texture with the fudge and the ice cream. It really satisfies my sweet tooth. Thank you for sharing.