Binge-Worthy Brownie Bowls

These have gotta be some of the best looking things I've ever made!! The ice cream, the chocolate sauce and the walnuts all sitting on top of a chewy brownie bowl…are you dribbling yet? I got the recipe from Tastemade, and it was one of the quickest brownie recipes I've baked and I was really pleased with the taste and texture of them. It was a shame you had to let the brownies cool fully before using them because one of my favourite things about brownie/cookie bowls is that warm chewy cup underneath some cold ice cream, but you could always heat them up in the oven for a minute before adding your toppings!

Makes 8 

125g Butter, softened 
200g Granulated Sugar 
2 Eggs 
125g Plain Flour 
60g Cocoa Powder 
1/4 tsp Baking Powder
1 tsp Vanilla Essence 
Pinch of Salt 
Toppings of your choice; I used a scoop of ice cream, a drizzle of chocolate sauce and some chopped up walnuts 

To start with, preheat your oven to 180C/ 160 Fan/ Gas Mark 3. Whisk the butter, sugar, vanilla and eggs together with an electric whisk in a large mixing bowl until you have a smooth batter. 

Sift in the flour, baking powder, cocoa powder and salt and gently whisk until both batters have fully combined to create one smooth batter. 

Grease a cupcake/muffin tin, you want to grease it quite thoroughly as we want the bowls to come out in one piece! 

Next, scoop a small amount of the batter into the muffin tin, filling it up about halfway so it has room to rise while baking. 

Bake your brownies for around 15-18 mins, we want them slightly underdone so that they’ll be soft enough to flatten into a bowl shape, so don’t worry about them going crispy on the edges we just want them to be well-risen and light brown in colour.

Now it’s up to you, the recipe suggests greasing the bottom of another cupcake tin, but I didn't have a spare one so I used the bottom of a spice jar. As soon as you take the brownies out the oven, begin to push your cookie tin/ spice jar into the centre of each brownie whilst they’re still hot, holding it in place for a few seconds to set before removing your cookie tin/ spice jar, and moving on to the next brownie, you should now have a set of tiny bowls! 

Leave the bowls to cool completely (at least 20 minutes) before removing them from the tray and arranging on a plate. 

Now top them! For this, I scooped out one scoop of triple chocolate ice cream per bowl, melted a tbsp of chocolate spread in the microwave and drizzled it over and then sprinkled some chopped up walnuts on top! 

And there we go, some perfect brownie bowls! Honestly, I was overjoyed with how these came out, the brownie was sweet and chewy but not too hard that you couldn’t break into the bowl with a spoon and the ice cream, chocolate spread and walnut combo tasted as great as I imagined it would! As I said before, the only thing that could have possibly made these better was for them to be slightly warmer but they needed to be cold to come out of the muffin tin in one piece, if you cooked each individual one in a little ramekin then you could eat them warm from the oven that way! 
I really love these as a rich and chocolatey dessert but you could switch it up with some whipped cream and fruit or some yoghurt and muesli, there are plenty of ways to make these your own and with such an easy recipe I know you’ll have lots of practice to get them just how you like them! 
These brownie bowls are perfect for any baking level and especially on a special occasion/date night they look pretty cool once you get the toppings on there, they look like you worked really hard to get that bowl shape…when we all know it took little to no effort at all!

H x