Home DessertBrownies and Bars Hot Fudge Brownie Sundays for a Crowd

Hot Fudge Brownie Sundays for a Crowd

by Jamie

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!

IMG_6715_edited-1

 

BROWNIES

IMG_6686_edited-1

1. Preheat your oven to 350 degrees.
2. Into your stand mixer, or LARGE mixing bowl place 8 large eggs.

IMG_6687_edited-1

3. Beat them until frothy. Should take just a minute or two.

IMG_6688_edited-1

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.

IMG_6690_edited-1

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.

IMG_6689_edited-1

 

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.

IMG_6694_edited-1

 

7. Beat the mixture until well combined, should take about two minutes.

IMG_6696_edited-1

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.

IMG_6701_edited-1

9. Bake for 20 -25 minutes or until a toothpick inserted into the center comes out clean. Allow them to cool completely…

IMG_6749_edited-2

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.

 

HOT FUDGE

IMG_6740_edited-1

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.

IMG_6741_edited-1

2. Add 2 cans evaporated milk…

IMG_6742_edited-1

2 cups sugar and 2 tablespoons of butter.

IMG_6743_edited-1

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.

IMG_6711_edited-1

5. Scoop a nice cool portion of ice cream onto each brownie…

IMG_6713_edited-1

 

and drizzle the warm hot fudge over the top.

IMG_6840_edited-2

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.

IMG_6854_edited-1

It was a hit!

Hope some of you try it and love it!
Here’s the handy printable…

Hot Fudge Brownie Sundays for a Crowd

Total Time: 45 minutes

Yield: 40 Servings

 

Ingredients

BROWNIES:
8 eggs
4 C sugar
4 tsp vanilla
2 tsp salt
2 C butter
3 C flour
1 1/2 C unsweetened cocoa powder
HOT FUDGE:
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
dash salt
ICE CREAM:
1-2  gallons vanilla ice cream (Mint Chocolate Chip and Cookies and Cream are great as well)

Instructions

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.
HOT FUDGE:
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.

Notes

***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.

 

https://jamiecooksitup.net/2014/07/hot-fudge-brownie-sundays-for-a-crowd/

Brownie recipe adapted from Real Mom Kitchen, Hot Fudge recipe from  MyHandsomeHusband

Pinterst friendly image below…

Hot Fudge Brownie Sundays for a Crowd from Jamie Cooks It Up!

 

Leave a Reply to Janice Smith Cancel Reply

13 comments

Lisa Hewitson July 14, 2014 - 1:26 pm

These look delicious! There is a special place in heaven for girls camp leaders (and scout leaders).

Reply
Emma July 19, 2014 - 4:34 pm

We are doing a RS dinner soon, I may have to try this. Congrats on your son getting his Eagle! My 12 year old is working toward Star now, and hopefully will hit Eagle in the next couple of years. It helps that his dad is the scoutmaster!

Reply
Tabatha April 13, 2015 - 11:46 am

Thanks for this Jamie! I have my sons Eagle C of H this Sunday in RC bldg. For sure going to use this recipe idea!

Reply
Jamie April 13, 2015 - 4:42 pm

Tabatha,
Nice to hear from you. 🙂 Congratulations to you and your son! Hope the brownie sundaes turn out great for you! They work great for a crowd. I am hoping to make them again here in a couple of weeks when we have people over to see my boy open his mission call. Can’t believe I just wrote those words…crazy times!
Take care!
~Jamie

Reply
Tabatha April 14, 2015 - 8:37 am

How exciting! Is this the same Eagle boy? Time sure flies!
Do you cut them up first and then freeze them? Or leave it in the pan and freeze?

Reply
Jamie April 16, 2015 - 11:29 am

Hi Tabatha,
Yes, we are talking about the same boy…eagle scout to missionary in less than a year. 🙂
I would suggest freezing these brownies in the pan. That way they won’t dry out. Good luck to you!
~Jamie

Reply
Janice Smith April 6, 2017 - 10:09 pm

I am planning on trying these for my Grand-daughters Birthday. She request I make her Brownie’s. Does this recipe take Self Rising Flour or Plain. And, Do you think I might could half the recipe ? Could you break in down for me if I half. Thank you so much !! Can’t wait to make them for her.

Reply
Janice Smith April 6, 2017 - 10:18 pm

Hello, I am so excited about making your Brownies. My grand-daughter is having a birthday and she request that I make her Brownies. He favorite. I have 2 questions, does this recipe call for Self Rising Flour or Plain. And, do you think that I could half this recipe ? And, if so could you break if down for me to half it ? That was 3 questions . Sorry !! Excited and cannot wait to make these for her.

Reply
Jamie April 7, 2017 - 2:58 pm

Janice,
Hi there. Thanks for your question. If you are looking for a smaller recipe, I would suggest this one…
https://jamiecooksitup.net/2012/11/lindas-fabulous-brownies/
Also, I suggest using all purpose flour.
Best of luck to you and happy birthday to your granddaughter!
Best,
~Jamie

Reply
Summertime Weekly Menu Plan: Week #2, June 11-18 June 11, 2016 - 12:31 am

[…] Hot Fudge Brownie Sundays for a Crowd […]

Reply
Lemon Sugar Cookie Bars (Large Batch) April 5, 2017 - 6:34 am

[…] Hot Fudge Brownies for a Crowd  […]

Reply
Janice Smith April 6, 2017 - 10:13 pm

My Grand-daughter has a birthday coming up and she request I make her Brownies. Now , she loves Brownie’s. My question is does this recipe call for Self Rising Flour or Plain. And. could I half this recipe ? If so, would you mind breaking it down for me ? Thank -you so much !!

Reply
Janice April 7, 2017 - 12:23 pm

Can I half this recipe ? Even half the frosting ? SR flour or Plain ? Thank-you

Reply

Adblock Detected

Please support us by disabling your AdBlocker extension from your browsers for our website.