ICE CREAM BROWNIE CUPS
Make and share this Ice Cream Brownie Cups recipe from Food.com.
Provided by Food.com
Categories Dessert
Time 45m
Yield 12 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 307, Fat 17.1, SaturatedFat 7.6, Cholesterol 29.7, Sodium 153.6, Carbohydrate 39.6, Fiber 0.4, Sugar 3.9, Protein 2.5
BROWNIE CUPS
Brownie meets cupcake - with a twist.
Provided by LeAnna
Categories Bread Quick Bread Recipes Muffin Recipes
Time 40m
Yield 24
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (180 degrees C). Lightly grease 24 muffin cups.
- Beat cocoa powder, 3/4 cup butter, oil, and 2 cups sugar with an electric mixer in a large bowl until smooth. Add eggs one at a time, allowing each egg to blend into butter mixture before adding the next. Beat in vanilla extract with last egg. Mix flour mixture into egg mixture until just incorporated. Fold in walnuts, mixing just enough to evenly combine.
- Combine animal cracker crumbs, 1/3 cup sugar, and 6 tablespoons butter in a bowl; mix until well blended. Press cracker mixture into the bottom of each prepared muffin cup. Pour brownie mixture into muffin cups, filling 3/4 full.
- Bake in preheated oven until a toothpick inserted in center comes out clean, 25 to 35 minutes.
Nutrition Facts : Calories 269.6 calories, Carbohydrate 31.5 g, Cholesterol 46.1 mg, Fat 15.8 g, Fiber 1.7 g, Protein 3.3 g, SaturatedFat 6.7 g, Sodium 107.1 mg, Sugar 21.6 g
BROWNIE CUPS
From Spearville, Kansas, Merrill Powers shares this recipe for individual brownie-like cupcakes studded with pecan pieces. "This crinkly tops of these chewy treats are so pretty that they don't even need frosting," she relates.
Provided by Taste of Home
Categories Desserts
Time 50m
Yield about 1-1/2 dozen.
Number Of Ingredients 7
Steps:
- In a small saucepan over low heat, melt the butter and chocolate chips, stirring until smooth. Cool. Add pecans; stir until well-coated. In a large bowl, combine the eggs, sugar, flour and vanilla. Fold in chocolate mixture. , Fill paper-lined muffin cups two-thirds full. Bake at 325° for 35-38 minutes or until a toothpick inserted in the center comes out clean. Remove from pans to wire racks to cool.
Nutrition Facts : Calories 286 calories, Fat 19g fat (9g saturated fat), Cholesterol 74mg cholesterol, Sodium 118mg sodium, Carbohydrate 29g carbohydrate (22g sugars, Fiber 1g fiber), Protein 3g protein.
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CHOCOLATE FUDGE BROWNIE ICE CREAM RECIPE | MYRECIPES
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5/5 (5)Calories 297 per servingServings 11
- To prepare brownies, place 1/2 ounce chocolate in a microwave-safe dish, and microwave at high 30 seconds or until almost melted, stirring once. Combine chocolate, 1/2 cup sugar, and butter in a medium bowl; beat with a mixer at high speed until well blended. Add extract and egg; beat until combined. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, 1/3 cup cocoa, baking powder, and salt. Add flour mixture to sugar mixture; beat just until blended. Spoon batter into a 9 x 5-inch loaf pan coated with cooking spray. Bake at 350° for 20 minutes or until a wooden pick inserted in the center comes out clean. Cool in pan on a wire rack.
- To prepare ice cream, combine 1 1/3 cups sugar and 1/3 cup cocoa in a medium, heavy saucepan over medium-low heat, stirring well with a whisk. Stir in 1/2 cup milk and egg yolks. Stir in remaining 3 cups milk. Cook 12 minutes or until a thermometer registers 160°, stirring constantly. Remove from heat.
- Place half-and-half in a medium microwave-safe bowl; microwave at high 1 1/2 minutes or until half-and-half boils. Add 2 1/2 ounces chocolate; stir until smooth. Stir half-and-half mixture into milk mixture. Place pan in a large ice-filled bowl. Cool completely, stirring occasionally.
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