Tin Roof Sundae With Brownies
The Tin Roof Sundae was a version of the Cherry Sundae sold at Chester Platt’s soda fountain in Ithaca, New York, in 1893. Chocolate syrup and peanuts made the “roof” of the sundae based on the sound of the peanuts being removed from the can, like rain on a tin roof. And the ‘sundae’ part came from the Sunday blue laws the prohibited the sale of sodas on Sunday but ice cream with toppings was legal. My 90-year-old dad introduced me to this sundae a few years ago. He likes them for his birthday instead of cakes. Everyone in the family loves them.
The first few times I made them I was using a store bought fudge sauce. But getting ready for this birthday for the first time I looked at the ingredients label on the jar. I had assumed it would be chocolate and sugar and was disappointed to see so many chemicals being put in the sauces probably so they would have a certain consistency. The same chemicals were in the gourmet brands.
Now that I knew this, it was time to make it myself. I had no idea how easy it was going to be and it’s amazing! (Where have I been?!!) The bittersweetness of the recipe for homemade hot fudge sauce is the perfect balance with the sweetness of the ice cream and brownies. Make sure you use really good tasting bittersweet chocolate and everyone will be raving!
Tin Roof Sundae With Brownies
Ingredients
- Homemade Brownies (recipe below)
- Trader Joe’s French Vanilla Ice Cream
- Planter’s or Trader Joe’s Roasted Salted Peanuts
- whipped cream*
- Homemade Hot Fudge Sauce (recipe below)
Instructions
Place a warm brownie in a dish. Put a scoop of ice cream on it, then desired amount hot fudge, then whipping cream and peanuts.
*For each cup of whipping cream use 1/4 cup powdered sugar and 1 teaspoon vanilla.
Homemade Fudgy Brownies
Brownies
Ingredients
- 4 squares unsweetened chocolate
- 1 cup butter
- 2 1/4 cups sugar
- 1 1/2 teaspoons vanilla
- 4 eggs, beaten
- 1 cup flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
Instructions
Butter a 9″ by 12″ lightweight pan and set aside. Mix the flour, baking powder and salt in a small bowl and set aside. Melt the chocolate and butter in a saucepan. Stir in the sugar and vanilla. Transfer to mixing bowl and let cool. Using medium setting, mix in the eggs. When you can no longer see any eggs, add the flour mixture and mix until you can no longer see flour. Pour into baking pan and bake in a 350 degree oven for 25 minutes. Do not over bake.
Icing
(This is an icing recipe for the brownies {also add 1/2 cup chopped pecans} but you don’t need this icing when you are using the brownies for the tin roof sundaes.)
Ingredients
- 1/4 cup cocoa
- 1/4 cup butter
- 1/4 cup milk
- 1 cup sugar
Instructions
Place all ingredients in a saucepan and bring to boil. Boil 1 minute, transfer to mixing bowl and beat until thick.
Homemade Bittersweet Hot Fudge Sauce
Ingredients
- 1/2 cup corn syrup
- 1/3 cup sugar
- 2/3 cup whipping cream
- 1/4 cup Sunfood Superfoods Organic Raw Cocao Powder
- 1/4 teaspoon salt
- 2 3.5 ounce Trader Joe’s 73% Organic Dark Chocolate bars, chopped into small pieces, divided
- 2 tablespoons unsalted butter
- 2 teaspoons vanilla
Instructions Place corn syrup sugar, cream, cocoa, salt and 1 chocolate bar in a heavy sauce pan and set over medium heat. Stir continually until melted, reduce heat to low and let cook 5 minutes, stirring occasionally. Remove from heat and whisk in the butter, vanilla and remaining chocolate bar. Let cool. Store in a jar in the refrigerator up to two weeks.
