Tin Roof Sunday Brownies Recipes

TIN ROOF SUNDAY BROWNIES

Steps:

• Heat oven to 325° and prepare an 8x8" glass pan with cooking spray.
• Place eggs, butter, and vanilla in a small mixing bowl. Mix on medium speed for 1 minute. Add brownie mix all at once. Mix on medium/low speed until thoroughly incoporated (mixture will be very thick).
• Spread brownie mixute into prepared pan, and place in the oven. Bake for 30 mins, or until a toothpick tests clean. Do NOT overcook brownies. This is a fudgey brownie recipe, and if they are overcooked the bottom will be very tough.
• Turn oven off and as soon as you take the brownies out, spread the marshmallow cream on top. Sprinkle peanuts evenly over the cream, and sprinkle chocolate chips over the nuts. Put back in the oven until chocolate is melted (note: chocolate chips don't change their shape as they melt, so watch for them to become glossy). Remove pan from oven and spread chocolate evenly over the nuts.
• Chill. When ready to serve, remove from fridge and let stand at room temperature for 20 minutes before cutting.
• Note: the chilling the brownies is an issue of preference. The texture of the final product is far too gooey while it's still warm. Chilling and bringing to room temperature keeps things firm and makes cutting them more clean.
• Variations:.
• Instead of marshmallow cream: caramel ice cream topping (which does not become firm when chilled), crunchy peanut butter, toffee bits, mini marshmallows, coconut flakes.
• Instead of chocolate chips: peanut butter chips, cinnamon chips (these will make this dessert very sweet).
• Instead of peanuts: chopped walnuts, pecans, almonds, candied cherries.

TIN ROOF SUNDAE BARS

Steps:

• Heat oven to 350.
• Grease bottom only ox 13x9 pan.
• In large bowl combine brownie mix, hot water, oil and egg.
• Beat 50 strokes with spoon.
• Spread in pan.
• Bake 30 minutes.
• Remove from oven and spread with marshmallow cream.
• Sprinkle peanut over top.
• Top with candy bar sections.
• Return to oven for 2 minutes until chocolate is completely melted.
• Spread to cover.
• Cool completely.
• Cut into 36 bars.

TIN ROOF ICE CREAM

Steps:

• Warm the milk, sugar, salt and 1/2 cup (125 ml) of the cream in a medium saucepan. With a sharp paring knife, scrape the flavorful seeds from the vanilla bean and add them, along with the pod, to the hot milk mixture. Cover, remove from the heat, and let steep at room temperature for 30 minutes.
• Rewarm the vanilla-infused mixture. Pour the remaining 1 cup (250 ml) cream into a large bowl and set a mesh strainer on top. In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
• Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Pour the custard through the strainer and stir it into the cream to cool. Remove the vanilla bean, wipe it clean of any egg bits, and add it back to the custard. Stir in the vanilla and stir until cool over an ice bath. Chill thoroughly in the refrigerator.
• When ready to churn the ice cream, remove the vanilla bean (it can be rinsed and reused). Freeze the ice cream in your ice cream maker according to the manufacturer's instructions. While the ice cream is freezing, chop the peanuts into bite-sized pieces.
• Fold the peanut pieces into the frozen ice cream as you remove it from the machine, and layer it with Fudge Ripple.