Brownie Bowls
Our easy, decadent brownie bowls are ready to be filled with fresh fruit, ice cream, custard, or mousse. Here, we’ve filled them with a scoop of vanilla ice cream, drizzled them with homemade raspberry sauce, and topped them with whipped cream. Garnish with your choice of fresh raspberries, mini chocolate chips, or sprinkles. Enjoy!
Servings: 6
Ingredients
RASPBERRY SAUCE:
- 1 ½ lbs. fresh raspberries
- 1/4 c. granulated sugar
- 2 tsp. lemon juice
BROWNIE BOWLS:
- 1 (18.75 oz.) box Ghirardelli premium brownie mix
- 1/4 c. water
- 1/3 c. vegetable oil
- 1 lg. egg
TOPPINGS:
- Vanilla Ice cream
- Homemade raspberry sauce
- Whipped cream
- Fresh raspberries optional
- Mini chocolate chips optional
- Sprinkles optional
Instructions
- RASPBERRY SAUCE: Combine raspberries, sugar, and lemon juice in a saucepan over medium heat. Cook and stir until the raspberries break down, the sugar dissolves, and the sauce is heated through about 3-7 minutes,
- Press the sauce through a fine mesh strainer set over a bowl to remove the seeds. Pour the sauce into a pint jar, cool to room temperature, cover with a lid, and refrigerate until chilled about 1 hour.
- Preheat the oven to 325 degrees. Lightly spray a Wilton 6-cavity dessert shell pan with non-stick cooking spray; set aside.
- BROWNIE BOWLS: In a large mixing bowl, stir together the brownie mix, water, oil, and egg with a wooden spoon until just combined. Evenly pour the batter into the prepared baking pan. (I used a large cookie scoop, about a scoop and a half for each shell.)
- Bake according to package directions, about 25-30 minutes. Allow the brownie shells to cool in the pan. Once cooled, use a small knife to run around the edges of each brownie bowl to help pop them out.
- ASSEMBLE: Fill the cups with a scoop of vanilla ice cream. Drizzle with raspberry sauce and top with whipped cream. Garnish with fresh raspberries, mini chocolate chips, or sprinkle, optional.
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