Tin Roof Sundae Brownies Recipe

Indulge in the irresistible combination of gooey brownies, creamy marshmallow, crunchy peanuts, and rich chocolate chips—all the classic flavors of a Tin Roof Sundae! This easy recipe uses refrigerated brownie batter for a quick and delicious dessert that's perfect for busy weeknights or unexpected guests. No need to be a baking pro; this recipe delivers amazing results with minimal effort. Get ready for a chocolatey delight!

Prep Time 10 mins
Cook Time 35 mins
Calories 95.5 kcal
Protein 5g
Rating 5.0 (1 Reviews)
Tin Roof Sundae Brownies 24

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Tin Roof Sundae Brownies

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How to Make Tin Roof Sundae Brownies

  1. Preheat oven to 350°F (175°C).
  2. Lightly grease an 8-inch square baking pan.
  3. Spread the entire tube of refrigerated brownie batter evenly into the prepared pan.
  4. Bake for 25-28 minutes, or until a toothpick inserted into the center comes out clean.
  5. Remove from oven and immediately dollop 1 cup of marshmallow crème evenly over the warm brownie.
  6. Let stand for 2 minutes to allow the marshmallow crème to slightly soften.
  7. Spread the marshmallow crème evenly across the brownie using a spatula or offset spatula.
  8. Sprinkle 1/2 cup of roasted peanuts and 1/2 cup of semi-sweet chocolate chips over the marshmallow layer.
  9. Bake for an additional 5 minutes.
  10. Remove from oven and let cool completely for at least 1 hour before cutting.
  11. Once cooled, cut into 16 squares (4 rows x 4 rows).

Nutrition Information (Approximate per serving)

Sodium

0 g

Sugar

25g

Fat

4g

Carbs

3g