Brownie Ice Cream Cups Recipes

ICE CREAM BROWNIE CUPS

Steps:

• Preheat oven according to package instructions. Prepare brownies and bake in a lightly greased muffin tin. Bake for 20-25 minute, or until a toothpick inserted comes out with crumbs.
• While the brownies cook, make the sauce - bring cream to a simmer over medium heat. Pour over the chocolate and wait one minute. Add butter and vanilla and whisk until smooth, set aside.
• While brownies are still warm, take a second muffin tin, grease the bottom of the pan, and lightly press into the soft brownies. Carefully remove and then carefully remove brownie.
• OR.
• While brownies are still warm, lightly grease a shot glass and press a cup into each brownie. Carefully remove and then carefully remove brownie.
• Scoop ice cream into cups. Top with chocolate sauce and sprinkles.
• TIP: I found the muffin tin crushed the brownies because of how much surface area the tin displaced vs. a shot glass, and as such the shot glass yielded a much better cup.

BROWNIE ICE CREAM CUPS

Steps:

• Preheat oven to 325 degrees.
• Spray a muffin pan with non stick cooking spray, or fill with cupcake liners, and set aside.
• Melt margarine. Stir in cocoa.
• Mix sugar and eggs in mixing bowl.
• Stir in margarine and cocoa. Add vanilla, flour, and salt.
• Drop about 1/3 cup of brownie batter into each cupcake liner, or space.
• Bake for 30 minutes or until toothpick comes out clean after being inserted into the middle.
• After baked, smash down center of each brownie with a spoon, or scoop out the middle, forming a minature bowl. I used my salt and pepper shakers to shape the middle and that seemed to work great.
• Scoop your favorite flavor of ice cream and place into the small brownie bowl, top with your favorite toppings, and serve. Best if served warm!