These Ice Cream Sundae Brownies have ice cream in the batter, which makes for a perfectly fudgy brownie! You’ll never want to make them another way!
Fudgy Brownie Recipe
You are in for such a treat with my Ice Cream Sundae Brownies! If you haven’t tried my Ice Cream brownies before you must! This recipe is one of my favorites from 2010 when I was just a young little blogger 🙂 Thought it would be fun to make a video to show how fun these are. A little facelift with new pictures too.
Try my One Bowl Chocolate Chunk Brownies too! Follow Picky Palate on Instagram for daily recipe inspiration!
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What’s The Best Type of Pan For Baking Brownies?
- Light colored aluminum pans are my favorite for baking brownies. They heat up quickly without overheating, and then cools down quickly once removed from the oven.
- Glass (such as Pyrex) and ceramic have poor heat conduction. I’ve used plenty of my pyrex pans for baking brownies, but I try to stick to my lighter aluminum non-stick pans.
- Dark colored aluminum pans are a very common material. It work just fine for baking brownies, but since dark colors absorb more heat than light colors, keep a close eye on your brownies to prevent over baking.
- Edge Brownie Pans have become very popular. It’s the pan that gives you an edge brownie piece with every square. It’s a light aluminum pan, so I’m a fan! Find them at most Walmart and Target stores. Amazon is also a great place to find them.
Get a load of that chocolaty center!! I am in love with these babies.
For more Picky Palate desserts click HERE.
Ice Cream Sundae Brownies
- 1 box brownie mix 9 x 13-inch size
- 1/2 cup canola oil
- 2 large eggs
- 1 cup vanilla ice cream any favorite flavor works
- 1 1/2 cups chocolate chips
- 1/4 cup hot fudge chilled or softened, not hot
- Preheat oven to 350 degrees F. and line a 9 x 13-inch baking dish with parchment paper.
- In a large bowl mix the brownie mix, 2 eggs and oil until combined…and thick. I did NOT add the water. Scoop in ice cream, chocolate chips and hot fudge; mix until combined. Pour into baking dish and bake for 30-35 minutes or until toothpick comes clean from center.
- Let cool completely. Remove parchment from baking dish, cut into squares and serve.
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