A couple of weeks ago I made these fabulous Hot Fudge Brownie Sundays for MyTeenSonMark’s Eagle Scout Court of Honor. A friend of mine suggested a great recipe she found online to use for the brownie portion. (Thank you Shawnell!) When I looked up the recipe I was pleased to see it was housed on my friend Laura’s blog, Real Mom Kitchen. I love that girl. She and I actually live only 10 minutes away from each other which means we can get together for lunch and talk shop now and then. If you haven’t taken a look at her site, I highly recommend it. She’s got a nice pile of wonderful recipe there. Click here to visit her.
Now, about these Hot Fudge Brownie Sundays. This recipe will honest and truly feed a crowd. It makes 40 generous servings! The brownie is thick and rich, the hot fudge creamy, sweet and oh so heavenly. A few of my guests actually asked for a paper cup full of the Hot Fudge so they could drink it. Awesome, right! What could I do but oblige. Sometimes I person just needs to drink hot fudge. Who am I to judge, honestly. I may have had a cup myself.
This is a great recipe gang! Summer time seems to require cooking for a crowd now and then, what with family reunions, youth camps and parties of all kinds. I hope some of you give this yummy treat a go. It is sure to be a winner!
PS…I had a great time last week cooking for 250 beautiful young woman at our stakes Girls Camp. Posts about camp coming up in the near future. Thanks for your patience with my lack of posting while I was gone romping around in the forest. Two new recipe posts coming up on Wednesday and Friday this week!
Hot Fudge Brownie Sundays for a Crowd
Time: 45 minutes
Yield: 40 servings
Brownie recipe adapted from Real Mom Kitchen, Hot Fudge recipe from MyHandsomeHusband
***Note: The brownies can be made up to 2 weeks in advance, wrapped tightly in plastic wrap and tin foil and then frozen. The hot fudge can be made up to 3 days in advance should be stored in the refrigerator. It can be reheated over the stove top or in a crock pot.
4 C sugar
4 tsp vanilla
2 tsp salt
2 C butter
3 C flour
1 1/2 C unsweetened cocoa powder
3 1/2 Tb cornstarch
2 Tb + 2 tsp cocoa powder
2 (12 ounce) cans evaporated milk
2 C sugar
4 Tb butter, divided
2 tsp vanilla
1-2 gallons vanilla ice cream (Mint Chocolate Chip and Cookies and Cream are great as well)
1. Preheat your oven to 350 degrees.
2. Into your stand mixer, or LARGE mixing bowl place 8 large eggs.
3. Beat them until frothy. Should take just a minute or two.
4. Add 4 cups sugar, 4 teaspoons vanilla and 2 teaspoons of salt. Beat on medium speed for 2 minutes or until thick and smooth.
5. Place 2 cups butter (yikes! just remember you are feeding a crowd here!) into a medium-sized microwave safe bowl. Melt the butter in your microwave and then add it to the mixing bowl. Beat just until combined.
6. Into a medium-sized mixing bowl place 3 cups flour and 1 1/2 cups cocoa powder. Toss it together to combine and then add it to the mixing bowl.
7. Beat the mixture until well combined, should take about two minutes.
8. Spray a large cookie sheet (mine is 17 1/2 x 12 1/2) with cooking spray and spread the batter out evenly over the pan. It will be quite full.
9. Bake for 20 -25 minutes or until a toothpick inserted into the center comes out clean. Allow them to cool completely…
and then slice them into bars. Cover them tightly with plastic wrap until you are ready to serve. They can also be made up to two weeks in advance, wrapped tightly with plastic and then tin foil. I would suggest leaving them in the pan they were cooked in and not cutting them until you are ready to serve.
1. To make the hot fudge place 3 and 1/2 tablespoons corn starch and 2 and 1/2 tablespoons cocoa powder into a medium-sized mixing bowl. Toss the two together with a whisk to combine.
2. Add 2 cans evaporated milk…
2 cups sugar and 2 tablespoons of butter.
3. Whisk it together and get it on the stove. Over medium high heat bring it to a boil while you stir it constantly. Don’t worry if it looks kind of weird and clumpy at first. As the ingredients warm up they will meld together nicely for you. Once you have reached a boil allow the mixture to simmer while you stir for 1-2 minutes to allow it to thicken up.
4. Remove from the heat and add 2 tablespoons butter, 2 teaspoons vanilla and a dash of salt. Allow the butter to melt and then stir it well. If you are making this in advance allow it to come to room temperature and then store it in the refrigerator. Reheat it over the stove top and then place it in a crock pot to serve.
5. Scoop a nice cool portion of ice cream onto each brownie…
and drizzle the warm hot fudge over the top.
For Mark’s Eagle Court of Honor, I kept the hot fudge warm in a crock pot to serve. Several of my friends offered to scoop ice cream. We served Mint Chocolate Chip (which was the most popular and first to be devoured), Cookies and Cream and Vanilla.
It was a hit!
Hope some of you try it and love it!