Description
These sweet brownie cups are the perfect edible bowl for a scoop of ice cream! Perfect for a party!
Ingredients
Scale
- 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.
