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York Hot Fudge Topped Brownie Sundae Cups
Delicious and decadent hot fudge delights!
Prep Time
20
minutes
mins
Cook Time
30
minutes
mins
Total Time
50
minutes
mins
Course:
Dessert
Cuisine:
American
Servings:
12
servings
Author:
The Shortcut Kitchen
Equipment
Muffin Pan
Ingredients
1
box
brownie mix batter
prepared per directions on the box
1
can
sweetened condensed milk
14 ounce can
8
ounces
YORK MINIS
vanilla ice cream
Instructions
Brownie Cups
Prepare brownie mix according to the instructions on the box.
Grease one of the muffin pans very well.
Fill each muffin tin halfway full of brownie batter.
Bake at 350˚F for about 20-25 minutes or until toothpick comes out clean.
Remove brownies from the oven, take the second muffin tin and press it on top of the muffin tin with the brownies in it.
Press down hard enough to make an indentation into the brownies to create “boats” for your ice cream and fudge sauce.
Remove the brownies from the pan and set aside to cool
Hot Fudge Sauce
Add York MINIS and sweetened condensed milk into a small saucepan.
Heat over medium heat and stir constantly until candies have melted.
Once fully melted and sauce is blended, removed from heat.
Assembly
Add a scoop of ice cream to cooled brownie boats.
Pour the York peppermint fudge sauce over the ice cream.
Serve immediately and enjoy!
Notes
Nutrition calculated with just brownie mix, not all ingredients to make the brownie.
Nutrition
Calories:
503
kcal
|
Carbohydrates:
82
g
|
Protein:
7
g
|
Fat:
17
g
|
Saturated Fat:
8
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
5
g
|
Cholesterol:
40
mg
|
Sodium:
224
mg
|
Potassium:
275
mg
|
Fiber:
1
g
|
Sugar:
65
g
|
Vitamin A:
367
IU
|
Vitamin C:
1
mg
|
Calcium:
180
mg
|
Iron:
1
mg