Tin Roof Brownie Sundae

Published on April 17, 2012

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 is 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

Tin Roof Brownie Sundae

Ingredients

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.

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Homemade Fudgy Brownies

Brownies

Ingredients
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.

brownies in pan

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
Instructions

Place all ingredients in a saucepan and bring to boil. Boil 1 minute, transfer to mixing bowl and beat until thick.

hot fudge sauce

Homemade Bittersweet Hot Fudge Sauce

Ingredients

cocoa powder

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.

tin roof sundae