Brownie Bowl Food

SUNDAE BROWNIE BOWL

Steps:

• Follow the directions for your favorite brownie recipe to make the batter.
• Spray cups of a muffin tin with cooking spray, and add brownie batter to each cup until they're about two-thirds full.
• Spray the second muffin tin with cooking spray and place on top of the first tin of brownies. Keep in place; do not remove for it forms the shell.
• Place in the oven and bake, following your brownie recipe's directions.
• After the bowls are completely cool, add a scoop of ice cream, top with chocolate sauce and sprinkles.
• Shells are freezable. Remove about one half hour before use.

ONE BOWL BROWNIES

Steps:

• In a microwave glass bowl, microwave chocolate until it is melted.
• Stir in all other ingredients.
• Grease a 13 x 9 pan.
• Bake at 325* for 30 minutes, until toothpick comes out clean.
• Do not overbake!
• Frost if desired.

HOW TO MAKE BROWNIE BOWLS

Steps:

• Prepare the brownies, as per box instructions in a cupcake pan.
• Before the brownies have a chance to fully cool down, press the bottom of a small measuring cup into each brownie until you have an indentation.
• When the brownies cool down completely, remove them from the pan. Running a spatula around each brownie will help.
• Fill each brownie bowl with a different filling.
• Top it off with frosting, sprinkles and decorations. Enjoy!

BROWNIE BOWLS FOR ICE CREAM

Steps:

• Preheat oven to 350 degrees F. Spray 10 cups of a 12 cup muffin pan with nonstick spray.
• In medium bowl, whisk butter, sugar and cocoa powder until well combined. Add eggs one at a time, whisking to combine after each addition. Stir in vanilla.
• Add flour and salt; stir until well combined. Fold in chocolate chips.
• Divide batter into prepared muffin cups.
• Transfer to oven and bake 20 to 22 minutes or until toothpick inserted in center of cups comes out mostly clean. Remove pan from oven and leave brownies in pan.
• As soon as brownies are removed from oven, press the bottom of a small measuring cup or shot glass into each brownie to make an indentation.
• Transfer pan to cooling rack and allow brownie bowls to cool completely before removing from pan. When brownies are cooled completely, run a small offset spatula or knife around outside of each brownie cup to loosen, then remove cups from pan.
• To serve, fill each brownie bowl with a small scoop of ice cream and top with sprinkles.

ONE-BOWL BROWNIE RECIPE

Steps:

• Heat oven to 350F and line 8x8 pan with parchment paper.
• Place sugar and eggs in stand mixer bowl and beat low until the sugar and egg comes together, about 30 seconds. Increase to high and beat until light and fluffy, about 3 minutes. With the mixer still running, slowly add melted butter down the side of bowl and beat until combined, about 1 minute. Add vanilla and beat until combined. Sift in cocoa powder, flour, baking powder and salt. Turn off mixer and fold in HERSHEY'S MINI KISSES Chocolate Chips. Pour batter into prepared pan.
• Bake at 350F for 25 to 30 minutes. Remove brownies from oven and transfer to a wire rack to cool.
• Tip: For a cakier brownie, bake for another 5-7 minutes.

LOW FODMAP ONE-BOWL BROWNIES

Steps:

• Position rack in middle of oven. Preheat oven to 350°F (180°C). Line an 8-inch (20 cm) square metal baking pan with parchment paper overhanging two sides. Coat paper and pan with nonstick spray.
• Melt the butter in a large microwave safe bowl in your microwave. I cover the butter with the waxed paper from the stick to keep it from splattering. (If you don't have the use of a microwave you can melt the butter on the stove in a small pot then transfer to a mixing bowl).
• Whisk in the sugar and vanilla, then whisk in the eggs one at a time until absorbed. Whisk in the cocoa then switch to a large silicone spatula and fold in the flour and salt until all ingredients are well combined.
• Scrape into prepared pan, smooth the top if necessary and bake for approximately 12 to 18 minutes or until a toothpick inserted in the center shows a few moist crumbs clinging. Do not bake until a toothpick tests clean. Cool pan on rack. Use overhanging parchment to remove brownies from pan and cut into a 4 by 4 grid to make 16 brownies. Brownies are amazing served right away but may also be wrapped airtight and stored at room temperature for 2 days.

BROWNIE BOMBE

Steps:

• For the brownies: Preheat the oven to 350 degrees F. Line a 12-by-17-inch baking sheet with parchment paper and spray with cooking spray.
• Combine the granulated sugar, brown sugar, vanilla, salt and eggs in a large bowl and mix until well combined; set aside.
• Melt the butter and chocolate in a double boiler, then whisk together until fully combined. Pour the chocolate mixture into the sugar mixture and mix until fully combined. Fold in the flour and cocoa.
• Pour the batter into the prepared baking sheet and bake until a toothpick inserted in the center comes out clean, 18 to 20 minutes. Let cool completely.
• For the bombe: Using a 4-inch ring cutter, cut a round from the baking sheet of brownies. Slice the remaining brownies into approximately 3-by-4-inch rectangles. You should have 10 rectangles. Keep 5 rectangles as they are and cut the other 5 in half to make triangles.
• Line a 2 1/2-quart (about 9 inches across) freezer-safe bowl with plastic wrap. Place the brownie round in the bottom of the bowl and, alternating between the rectangles and triangles, fill the sides of the bowl. Press the brownie pieces into the bowl so that the interior of the bowl is lined with brownies. Break off any excess that extends above the edge of the bowl. Make sure to press the seams together so there are no cracks. Break the remaining brownie pieces into small crumbles and reserve.
• Wrap a 5-inch freezer-safe bowl in plastic wrap from the bottom, combining the loose ends of the plastic wrap at the top.
• Spread the softened ice cream inside the large bowl over the brownie layer. You should have about a 2-inch-thick layer of ice cream. Place the 5-inch bowl inside the ice cream layer, pushing it into the ice cream slightly to create a well. Cover the top with plastic wrap and freeze until the ice cream is firm, about 2 hours.
• In a large chilled bowl, combine the heavy cream, granulated sugar and cocoa. Whip the cream with a whisk or electric hand mixer until stiff peaks form.
• Remove the bombe from the freezer and remove the small bowl. Pour the hot fudge into the well, then fill with the whipped cream. Combine the reserved brownie crumbles and walnuts and sprinkle over the top of the bombe. Cover with plastic wrap and push down to press the brownie crumbles into the bombe. Freeze until the whipped cream is frozen, about 2 hours.
• Remove the bombe from the freezer and place the bowl side into a large bowl of hot water for 1 minute. Remove the plastic wrap. Invert the bombe onto a large platter or plate. Remove the glass bowl and plastic wrap. Garnish with a sprinkle of cocoa powder. Slice and serve.

ONE BOWL COCOA BROWNIES

Steps:

• Preheat the oven to 350 degrees F. Line a 9-by-13-inch baking pan with aluminum foil and spray with nonstick cooking spray.
• Stir together the sugar, butter, vanilla and eggs in a medium bowl. Add the flour, cocoa powder, salt and baking powder all at once and stir until just combined. Stir in half of the semisweet chocolate chips and spread the mixture in the prepared pan.
• Bake until the brownies begin to pull away from the edge of the pan and set in the center, 30 to 35 minutes. Immediately sprinkle with the remaining semisweet chocolate chips and let stand until the chips are melted, about 5 minutes. Spread the melted chips evenly over the top of the brownies with a spatula. Let the chocolate cool for about 10 minutes and then sprinkle with whatever combination of toppings you choose, pressing the toppings gently into the chocolate to adhere. Lift the brownies out of the pan with the foil and cool completely on a rack. Cut into 16 squares and serve.

BROWNIE BOWL

Steps:

• Heat oven to 350°F.
• Microwave chocolate and butter in large microwaveable bowl on HIGH 1-1/2 to 2 min. or until butter is melted. Stir until chocolate is completely melted and mixture is well blended. Stir in sugar. Add eggs, milk and vanilla; mix well. Stir in flour.
• Spoon batter into 12 muffin pan cups sprayed with cooking spray.
• Bake 30 to 35 min. or until toothpick inserted in centers comes out with fudgy crumbs. (Do not overbake.) While brownies are baking, spray bottom of second muffin tin with cooking spray.
• Remove brownies from oven, then immediately press second muffin tin into tops of brownies. Keep both tins pressed together until brownies are cooled. Remove top pan; carefully remove brownie bowls from muffin cups.