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Recipe Summary

prep:
10 mins
bake:
25 mins
total:
35 mins
Servings:
12
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

  • 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.

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

  • 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; fat 17g; cholesterol 72mg; saturated fat 6g; carbohydrates 71g; insoluble fiber 2g; protein 6g; sodium 277mg.
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