Make the Perfect Brownie Sundae Every Time

Brownie Sundae CupsBrownie Sundae CupsCreate cute, personal brownie sundaes with help from your muffin pan! Each perfectly portioned cup is full of rich cocoa, topped with a scoop of vanilla ice cream, and drizzled with our favorite homemade fudge sauce.

Serves: 6
Yields: 6 servings
Total Time: 50 min
Prep Time: 20 min
Oven Temp: 350

Related: Take Ice Cream to the Next Level With These 11 Recipes

Ingredients:
Brownie Cups
- 1 cup(s) all-purpose flour
- 1/2 cup(s) unsweetened cocoa
- 1 teaspoon(s) baking powder
- 1/4 teaspoon(s) salt
- 3/4 cup(s) (1 1/2 sticks) butter or margarine
- 1 1/2 cup(s) sugar
- 3 large eggs, lightly beaten
- 2 teaspoon(s) vanilla extract

Related: Make the Most Decadent Ice Cream Sandwiches EVER

Hot Fudge Sauce
- 1/2 cup(s) sugar
- 1/3 cup(s) unsweetened cocoa
- 1/4 cup(s) heavy or whipping cream
- 2 tablespoon(s) butter or margarine
- 1 teaspoon(s) vanilla extract
- 1 pint(s) vanilla ice cream

Directions:
1. Preheat oven to 350 degrees F. Grease 6 jumbo muffin-pan cups (about 4 by 2 inches each) or six 6-ounce custard cups.

2. Prepare Brownie Cups: On waxed paper, combine flour, cocoa, baking powder, and salt. In 3-quart saucepan, melt butter over medium-low heat. Remove saucepan from heat; stir in sugar. Add eggs and vanilla; stir until well mixed. Stir in flour mixture just until blended. Spoon batter evenly into muffin-pan cups.

3. Bake brownies 30 to 35 minutes or until toothpick inserted in center comes out almost clean. Cool in pan on wire rack 5 minutes. Run tip of thin knife around edge of brownies to loosen. Invert brownies onto rack and cool 10 minutes longer to serve warm, or cool completely to serve later.

Related: Everything You Need to Throw an Epic End-of-Summer Party

4. While Brownie Cups cool, prepare Hot Fudge Sauce: In heavy 1-quart saucepan, heat sugar, cocoa, cream, and butter to boiling over medium-high heat, stirring frequently. Remove saucepan from heat; stir in vanilla. Serve sauce warm, or cool completely, then cover and refrigerate for up to 2 weeks. Gently reheat before using. Makes about 2/3 cup.

5. Assemble brownie sundaes: With small knife, cut 1 1/2- to 2-inch circle in center of each brownie; remove top and set aside. Scoop out brownie centers, making sure not to scoop through bottom of brownies. Transfer centers to small bowl and reserve to sprinkle over ice cream another day. Place each Brownie Cup on a dessert plate. Scoop ice cream into brownie cups and drizzle with hot fudge sauce; replace brownie tops.

More from Good Housekeeping: