Scooped brownies cups that are made in a cupcake tin hold your favorite ice cream perfectly. These are the only way to eat sundaes. Perfect for individual servings and oh so delicious. Free of gluten, dairy, egg, soy, peanut and tree nuts. Top eight free and vegan too!
If you follow me on Facebook, this is the recipe I was talking about that I was DYING to share with you guys. Seriously–this is one of my favorite dessert recipes to date. I photographed it on Friday–and since I publish recipes on Monday and Thursdays I honestly didn’t know if I could hold it in until Monday! PHEW–I made it! (Anyone else Type A and love their schedules and consistency??!!)
I’ve always been a huge, HUGE fan of brownies. I remember my mom making homemade brownies and the love has only grown since childhood. My friend and I could make them and just eat the whole pan.
After I got married, my husband taught me that the only REAL way to enjoy brownies is with vanilla ice cream on top–and I’ve never looked back. Don’t get me wrong, if you offer me a plain brownie I’ll still inhale it–but it truly becomes sublime when it has melty vanilla ice cream running all over it.
The problem with brownies+ice cream is that the ice cream ends up just pooling around the bottom of it.
As I discovered, if you make brownies in a cupcake tin, and then when there’s only a few minutes left, take a small glass and push down the middle of them, they become the ultimate ice cream holder. It holds perfectly a large, mounded scoop of ice cream for the ultimate ratio.
I’d say that this is a summer dessert, since ice cream is so wonderful right now in this triple digit heat–but I can devour brownies sundaes any time of year.
Serve these at a party (super fun!) or just enjoy them yourself since they only make 9 brownies–no judgment here!
*Also, you’ll notice that the edges get crispy with these brownies (due to coconut oil), but I felt that was a good thing to help them keep their shape. If that bothers you (like it does my husband) just nuke the brownies for a bit in the microwave before adding the ice cream. This will give a nice contrast for the cold ice cream and soften up your brownie.*
Serve with your favorite allergy-friendly toppings. And, this is totally unsponsored, but I recently found out Hershey’s Chocolate Syrup is dairy free! So this is what we enjoyed on ours, along with sprinkles.
- ½ cup coconut oil, melted
- ¾ cup sugar
- 2 large flax eggs (2 Tablespoons of ground flax mixed with 5 Tablespoons of water)
- 1 tsp vanilla extract
- ¾ tsp baking powder
- ½ tsp xanthan gum (omit if your gluten free flour has this in it)
- ¼ tsp salt
- ½ cup cocoa powder
- ¾ cup gluten free flour
- Cupcake tin
- Small bottomed glass
- Dairy-free ice cream and toppings of choice
- Preheat oven to 350 degrees F and grease a muffin tin with non-stick cooking spray.
- Combine the flax egg ingredients in a small bowl and allow to soak for 5 minutes.
- In the mean time, melt the coconut oil in a microwave safe bowl. Pour into a stand mixer with the paddle attachment. Add the flax eggs, sugar, vanilla, baking powder, salt, and cocoa. Mix well.
- Finally, with the stand mixer on slow, slowly pour the flour in and stir until combined.
- Scoop batter evenly into 8-9 muffin tins and bake for 15 minutes.
- Pull out of the oven, and press a small bottomed glass (I used my son's sippy) into each muffin, until it creates a well in the center of each muffin.
- Place back in the oven for 2-3 more minutes, or until the brownies are done.
- Allow the brownies to cool in the muffin tin for five minutes to finish setting their shape.
- Due to the coconut oil, I like to turn mine out onto a paper towel to soak up any remaining oil.
- Once the brownies are cooled, scoop your favorite dairy-free ice cream into the well, and garnish with your favorite allergy-friendly toppings.