|The River Cottage Cookbook|
|by Hugh Fearnley-Whittingstall|
First published in the United Kingdom in 2001, THE RIVER COTTAGE COOKBOOK quickly became a hit among food cognoscenti around the world.
Tip: Try fudge brownie sundae for more results.
1 - 8 of 8 for hot fudge brownie sundae
Preheat oven to ... bake and cool brownie mix following package ... 20 servings. For fudge sauce, combine chocolate ... until mixture is hot and slightly thickened. ... Garnish with maraschino cherry.
Preheat oven to ... to 35 minutes. Cool just a little cut into squares. Top with vanilla ice cream, hot fudge sauce, whipped cream and nuts, if desired.
Preheat oven to ... bake and cool brownie mix. Cool completely. ... until mixture is hot and slightly thickened. ... topping. Garnish with maraschino cherry.
Combine brownie mix, water, oil ... stirring constantly. Remove from heat and add vanilla. Let cool 1 hour. Pour over brownies and ice cream and freeze again.
Lightly grease the ... (8-oz.) mugs. Prepare brownie mix according to ... each mug. Heat hot-fudge sauce according to ... snout for mouse. Sundae cups can be ... for it (February 2004) lpin
Heat oven to ... bowl combine all brownie ingredients (first 4 ... heat; stir in vanilla. Let cool 1 hour. Pour over peanuts. Freezer until firm. Serves 24.
Heat oven to ... bowl, combine all brownie ingredients. Beat 50 ... stir in vanilla. Let cool 1 hour; pour over peanuts. Freeze until firm. 24 servings.
Preheat oven to ... cup cocoa, and hot water. Stir to blend. Pour over batter in prepared pan. Bake for 40 minutes. Remove cake from oven and cool in pan.
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