Ingredients for Tin Roof Sundae Brownies
- Refrigerated Brownie Bar Dough
- 1 cup marshmallow crème
- 1/2 cup roasted peanuts
- Milk Chocolate Chips
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How to Make Tin Roof Sundae Brownies
- Preheat oven to 350°F (175°C).
- Lightly grease an 8-inch square baking pan.
- Spread the entire tube of refrigerated brownie batter evenly into the prepared pan.
- Bake for 25-28 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from oven and immediately dollop 1 cup of marshmallow crème evenly over the warm brownie.
- Let stand for 2 minutes to allow the marshmallow crème to slightly soften.
- Spread the marshmallow crème evenly across the brownie using a spatula or offset spatula.
- Sprinkle 1/2 cup of roasted peanuts and 1/2 cup of semi-sweet chocolate chips over the marshmallow layer.
- Bake for an additional 5 minutes.
- Remove from oven and let cool completely for at least 1 hour before cutting.
- 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