Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease and flour a standard muffin tin, or use non-stick baking spray, ensuring you get into all the nooks and crannies. This is crucial for easily removing the brownie bowls later.
- In a large mixing bowl, combine the melted butter and granulated sugar. Whisk together until well combined. Stir in the vanilla extract.1 cup unsalted butter, melted, 2 cups granulated sugar, 1 teaspoon vanilla extract
- Add the eggs one at a time, beating well after each addition until the mixture is smooth and glossy.4 large eggs
- In a separate medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, salt, and baking powder. This ensures even distribution of the leavening agents and cocoa.1 cup all-purpose flour, 1/2 cup unsweetened cocoa powder, 1/2 teaspoon salt, 1/2 teaspoon baking powder
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed or by hand until just combined. Be careful not to overmix the batter, as this can lead to tough brownies.
- If you’re using chocolate chips, gently fold them into the batter now.1 cup semi-sweet chocolate chips
- Spoon the brownie batter into the prepared muffin cups, filling each about two-thirds of the way full. You'll be shaping these into bowls, so don't overfill. For a more pronounced bowl shape, you can gently press a small indentation in the center of each mound of batter.
- Bake for 18-22 minutes, or until a toothpick inserted into the center of a brownie (avoiding any melted chocolate chips) comes out with moist crumbs attached, but not wet batter. The edges should be set.
- Let the brownies cool in the muffin tin for about 10-15 minutes. This is a critical step for them to firm up. Carefully invert the muffin tin onto a wire rack and gently remove the brownie bowls. If they stick a little, you can carefully run a thin knife around the edges.
- Allow the brownie bowls to cool completely on the wire rack. Once cooled, they are ready to be filled with ice cream and your desired toppings!
Notes
To keep your Ice Cream Sundae Brownie Bowls tasting their best, it's important to store them properly. Store unassembled brownie bowls in an airtight container at room temperature for up to 2 days, or freeze for up to 2 months. Assemble right before serving. If reheating frozen bowls, microwave on 50% power for 15-20 seconds or warm in a low oven.
