Wednesday, August 18, 2010

Cupcake Ice Cream Brownies

One of my many favorite desserts is brownies with ice cream, topped with hot fudge sauce.  This time I thought I would try something different and make them in individual servings.  It works best with homemade ice cream because the consistency is the perfect for spreading, but any kind will do and feel free to experiment with different flavors strawberry, mint, cookie dough, etc.

1 package brownie mix ( I took the easy route because I didn't have a lot of time)
2 eggs
3 T. water
1/2 c. oil
Tin foil cupcake liners

1.  Preheat oven to 350 degrees.  Mix brownies according to package directions.  Line a muffin with tin foil liners and fill each cup 1/3 full.  Bake for 12-16 minutes, or until toothpick inserted in center comes out clean, do not over bake.  Let cool for 15 minutes, remove from pan and put in freezer for 20 minutes.

2.  While brownies are cooking make your ice cream.  When ice cream is ready and brownies frozen, fill each cupcake up to the top with ice cream.  If you are using store-bought ice cream, I would let it soften a little before you spread it.  Place back in freezer for 30 minutes.

3.  Make hot fudge sauce while they are freezing for the second time.  Let cool to room temperature.  When brownie cupcakes are ready, put a dollop of hot fudge on each one and serve.
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