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.
PROBLEM SOLVED!
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.
Brownies recipe adapted from: Minimalist Baker Concept idea from: WonderfulDIY
These look fantastic!
Thanks Amanda, they really are my new fav dessert!
What a great idea! I’m definitely pinning these to try! 🙂
Thanks Raia! Let me know how you like them!
I love that these are portion controlled, but I would have a hard time resisting more than one 🙂
Oh–don’t worry. I had six, and I’m not even exaggerating. So, yes–they are hard to not eat 🙂
Avoiding grains, would almond flour work for these?
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!
These are so tempting! Must make soon…
Enjoy them whenever you give into the temptation 😉
What a delightful looking dessert.
Thanks Megan!
Well now I want a brownie….CUP….full of ICE CREAM! Brownie/cupcake/icecream….3 in one!
Yes, triple threat! 🙂
Brownie sundae cups? Brilliant idea. I love it and so great for filling it with yummy ingredients like you have!
Thanks Kelly! Yes, the filling possibilities are endless!
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!
Yay! Glad to help bring back a childhood memory!
I love this idea! I may need to try them without the kiddos first 😉
Yes, it’s a mom’s duty to try things first… 🙂
Those shells could be used for so many things! But I’d say sundaes are a pretty great choice. And so cute, too!
Thanks Rikki! Yes, they could hold so many delicious things.
These look amazing. I have dye-free sprinkles that would top these perfectly! Thanks for sharing <3
Dye-free sprinkles sound amazing! Where did you get them?
This is such a good idea! Compacting the brownies just increases the fudginess, too – yum!
Thanks Alisa!!
WOW! These look so good! I bet they are delicious too!
Thanks Sharon! They are delicious–gonna have to make another batch soon 🙂
I am beyond drooling over here! What a perfect summer treat!
Thanks Emily! Yes, they were a great way to cool down.
How cute are these little cups?! I can think of a million ways to use them!
Thanks Lauren! Yes, the possibilities are endless! 🙂
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 🙂
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: http://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.