Easy Brownie Sundae Cups are the perfect little brownie bowl for you favorite ice cream and toppings! Plus, no bowl to have to clean!
I am all about an ice cream party in every season. We definitely shouldn’t have to wait until summer to top a bowl of ice cream with hot fudge and sprinkles.
There are even quite a few ice cream parlors that CLOSE in the winter where I live. Like, you can’t even go buy a double scoop cone in January if you wanted to. It’s tragic. So I’m trying to bring the fun back to the dead of winter in New Jersey with these super easy Brownie Bowl Ice Cream Sundaes.
You can use your favorite from-scratch brownie recipe, my PERFECT Brownie Recipe, or even use a boxed mix for quickness. Bake them up in a muffin tin and then as soon as they are done press the centers down to create a well.
That’s really it. Pretty easy.
Then of course once they’re cooled (or still a little warm…sigh) plop a scoop of ice cream on top…I went with Chubby Hubby (solid choice). And caramel sauce and sprinkles are optional (not optional).
Get your ice cream scoops ready!
Brownie Sundae Cups
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 20 cups 1x
- Category: Brownies
- Method: Oven
- Cuisine: Dessert
Description
These sweet brownie cups are the perfect edible bowl for a scoop of ice cream! Perfect for a party!
Ingredients
- 2 cups (12- ounces) semi-sweet chocolate chips
- 1 1/4 cups butter, cubed
- 2 cups granulated sugar
- 2 teaspoons vanilla extract
- 1 teaspoon kosher salt
- 6 large eggs
- 1 1/2 cups all-purpose flour
- Optional Toppings: Vanilla ice cream, caramel sauce, chocolate ganache or sauce, sprinkles
Instructions
- Preheat the oven to 325°F. Coat 2 (12- cup) muffin tins with non-stick spray and set aside.
- In a medium saucepan over low heat melt the butter and chocolate chips together until smooth, stirring constantly. Remove from heat and set aside to cool slightly.
- In the bowl of a stand mixer fitted with the paddle attachment, beat sugar, vanilla, salt and eggs together on medium high speed for 3 minutes. Turn the mixer to medium speed and slowly add melted chocolate to the egg mixture until completely combined, scraping the sides of the bowl as necessary.
- Turn the mixer to low speed and mix in flour until just combined.
- Fill muffin tins 2/3 full with brownie batter and bake for 25 minutes or until centers are just set.
- Remove brownies from the oven and using a shot glass (or something or similar size) press down centers of brownies gently, creating a well. Allow brownie cups to cool in pans before removing.
- Serve warm or at room temperature with a scoop of ice cream in the center, and top with hot fudge or caramel, and sprinkles, if desired.
Notes
Store brownie cups at room temperature in an airtight container for up to 3 days for best freshness.
Oh my goodness, these look amazing 🙂
Rachael xx.
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