Allergy Awesomeness

Brownie Sundae Cups (Gluten, Dairy, Egg, Soy, Peanut, Tree nut Free; Top 8 Free, Vegan)

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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!
Brownie Sundae Cups (Gluten, Dairy, Egg, Soy, Peanut, Tree nut Free; Top 8 Free, Vegan) Dessert recipe by AllergyAwesomeness.com

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.

PROBLEM SOLVED!

Brownie Sundae Cups (Gluten, Dairy, Egg, Soy, Peanut, Tree nut Free; Top 8 Free, Vegan) Dessert recipe by AllergyAwesomeness.com

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.

Brownie Sundae Cups (Gluten, Dairy, Egg, Soy, Peanut, Tree nut Free; Top 8 Free, Vegan) Dessert recipe by AllergyAwesomeness.com

Brownie Sundae Cups (Gluten, Dairy, Egg, Soy, Peanut, Tree nut Free; Top 8 Free, Vegan) Dessert recipe by AllergyAwesomeness.com

Brownie Sundae Cups (Gluten, Dairy, Egg, Soy, Peanut, Tree nut Free; Top 8 Free, Vegan)

Yield: 9
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

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!

Ingredients

  • 1/2 cup coconut oil, melted
  • 3/4 cup sugar
  • 2 large flax eggs (2 Tablespoons of ground flax mixed with 5 Tablespoons of water)
  • 1 tsp vanilla extract
  • 3/4 tsp baking powder
  • 1/2 tsp xanthan gum (omit if your gluten free flour has this in it)
  • 1/4 tsp salt
  • 1/2 cup cocoa powder
  • 3/4 cup gluten free flour
  • Cupcake tin
  • Small bottomed glass
  • Dairy-free ice cream and toppings of choice

Instructions

  1. Preheat oven to 350 degrees F and grease a muffin tin with non-stick cooking spray.
  2. Combine the flax egg ingredients in a small bowl and allow to soak for 5 minutes.
  3. 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.
  4. Finally, with the stand mixer on slow, slowly pour the flour in and stir until combined.
  5. Scoop batter evenly into 8-9 muffin tins and bake for 15 minutes.
  6. 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.
  7. Place back in the oven for 2-3 more minutes, or until the brownies are done.
  8. Allow the brownies to cool in the muffin tin for five minutes to finish setting their shape.
  9. Due to the coconut oil, I like to turn mine out onto a paper towel to soak up any remaining oil.
  10. Once the brownies are cooled, scoop your favorite dairy-free ice cream into the well, and garnish with your favorite allergy-friendly toppings.
© Allergy Awesomeness
Category: Dessert

Brownie Sundae Cups (Gluten, Dairy, Egg, Soy, Peanut, Tree nut Free; Top 8 Free, Vegan) Dessert recipe by AllergyAwesomeness.com


Brownies recipe adapted from: Minimalist Baker Concept idea from: WonderfulDIY

About Megan Lavin

Hi! I'm Megan, a mom to four kids, two with multiple food allergies & one with EOE. I'm a published cookbook author that constantly tweaks recipes to make them allergy friendly--it's an addiction. I share every recipe & tip with you, to help you eat like you did before food allergies & dietary restrictions. You can still be awesome, even with food allergies!

Reader Interactions

Comments

  1. Elizabeth

    These look amazing!! Instead of flax seed we were going to use JUST egg. Would it be the same amount – equivalent to 2 eggs?
    I can’t wait to try these with my daughter!

    Reply

    • Megan Lavin

      Hi. Egg replacers can really vary in how they work with the flour, absorb liquid and make the overall texture. Just to warn you, I’ve never tried it with JUST egg, so I can’t say for sure how much you’d use or how it will turn out. If you try it, please report back. Good luck!

      Reply

  2. Lori

    We have a coconut allergy. What can I substitute for the coconut oil? And if I use regular flour (no gluten allergies here) does that change the recipe? Thanks for your help! These look delicious and so fun!

    Reply

    • Megan Lavin

      Hi, if you have a coconut allergy, I’d try another oil, like canola. And if you can use regular flour, use the same amount, just omit the xanthan gum. Enjoy!

      Reply

  3. Kristen

    This recipe sounds delicious, I’m excited to try it! What brand of sprinkles do you use? I’m having a hard time finding ones that are free of all my daughters allergins (gluten, dairy, soy, peanuts & tree nuts). Thanks 🙂

    Reply

    • allergyawesomeness@gmail.com

      I hope you guys enjoy it! It’s one of my favs. Unfortunately, my son can have soy–so that opens up a lot of sprinkles options for us (just about any store bought one will do). I have heard of this, but never personally tried it: https://amzn.to/2hnoaCn (aff) It does have soy lecithin, which I know many who avoid soy can still do, I’m not sure if you fall into that camp? As always, do what you feel is safe for your family! It’d even be great without sprinkles.

      Reply

  11. Cricket Plunkett

    Growing up I loved the brownie ice cream sundaes at TGIFridays, I used to get them weekly. Being gluten free means I can’t anymore, so I will definitely be making these instead!

    Reply

    • allergyawesomeness@gmail.com

      Hi Rose! I would think any paleo brownie recipe would work, just as long as you use the muffin tins and same application. I apologize–I’ve never worked with almond flour as that is an anaphylaxic allergy for both of my sons. Best of luck–let me know how it turns out!

      Reply

    • allergyawesomeness@gmail.com

      Oh–don’t worry. I had six, and I’m not even exaggerating. So, yes–they are hard to not eat 🙂

      Reply

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