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Brownie Bowl Ice Cream Sundaes



Makes 12 servings


Brownie bowls are perfect for holding big scoops of ice cream for the perfect brownie sundae bar party! By using two muffin tins, one for the brownie batter, and the other on top, it forms a chocolatey, edible bowl.

NOTE: You will need 2 identical 12-cup muffin tins



PAM Original No-Stick Cooking Spray
1 pkg (18.3 oz each) Duncan Hines® Chewy Fudge Brownie Mix
1 egg
1/3 cup vegetable oil
1/3 cup water
1 quart vanilla ice cream
Ice and salt
1 pkg (12.6 oz each) candy-coated chocolate pieces
Chocolate syrup, caramel sauce, chopped nuts, maraschino cherries, jimmies
REDDI-WIP Original Dairy Whipped Topping



1.Preheat oven to 350 degrees. Spray one muffin pan with cooking spray.

2.Empty brownie mix into large bowl. Stir in egg, oil, and water until blended, about 50 strokes; batter will be very thick. Divide evenly into muffin cups.

3.Spray bottom of second muffin tin with cooking spray. Place sprayed side on top of brownie batter in pan and press it down firmly to make an indention in the batter. Bake 25 minutes. Carefully remove top pan to check for doneness and continue baking without top pan, if needed, 3 to 5 minutes. Cool completely.

4.Place ice cream containers in a plastic storage container. Surround ice cream with ice and pour salt onto ice. Place other toppings in serving bowls. Build sundaes in brownie bowls with ice cream, toppings, and REDDI-WIP.


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