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Ingredients

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Directions

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  • Heat oven to 350°F. Coat muffin pan with 3-inch cups with nonstick cooking spray.

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  • Stir together the brownie mix, eggs, water or brewed coffee and the vegetable oil in a large bowl until well blended and smooth. Fold in the chocolate pieces until evenly distributed; then spoon the batter into the prepared muffin pan, dividing evenly among the individual cups.

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  • Bake in 350°F oven for 25 to 30 minutes or until a wooden pick inserted in the centers comes out clean. Remove the brownies from the pan to a wire rack to cool.

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  • Slice slightly warm brownies in half horizontally. Remove ice cream from plastic cups; slice in half horizontally.

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  • Drizzle butterscotch sauce or chocolate syrup on each of 12 dessert plates. Place bottom layer of brownie on each plate. Layer on half of ice cream cup; cover with top of brownie. Drizzle with more sauce. Sprinkle with nuts; top with cherry.

Nutrition Facts

450 calories; 17 g total fat; 6 g saturated fat; 72 mg cholesterol; 277 mg sodium. 71 g carbohydrates; 2 g fiber; 6 g protein;

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