Minutes Prep time: 15
Minutes Total time: 60
Servings: 12
Difficulty: Intermediate
Special Equipment: 2 identical 12-cup muffin tins
PAM® Original No-Stick Cooking Spray
1 pkg (18.3 oz each) Duncan Hines® Chewy Fudge Brownie Mix
1 egg
1/3 cup vegetable oil
1/3 cup water
1 quart vanilla ice cream
Ice and salt
1 pkg (12.6 oz each) candy-coated chocolate pieces
chocolate syrup, caramel sauce, chopped nuts, maraschino cherries, jimmies
Reddi-wip® Original Dairy Whipped Topping
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 92 mg | 9% |
| Carbohydrate | 67 g | 22% |
| Cholesterol | 43 mg | 14% |
| Total Fat | 24 g | 38% |
| Iron | 2 mg | 9% |
| Calories | 508 kcal | 25% |
| Sodium | 186 mg | 8% |
| Protein | 5 g | 11% |
| Saturated Fat | 10 g | 49% |
| Sugars | 51 g | 5% |
| Vitamin C | 1% |
Preheat oven to 350°F. Spray one muffin pan with cooking spray.
Empty brownie mix into large bowl. Stir in egg, oil and water until blended, about 50 strokes, batter will be very thick. Divide evenly into muffin cups.
Spray bottom of second muffin tin with cooking spray. Place sprayed side on top of brownie batter in pan and press it down firmly to make an indention in the batter. Bake 25 minutes. Carefully remove top pan to check for doneness and continue baking without top pan if needed, 3 to 5 minutes. Cool completely.
Place ice cream containers in a plastic storage container. Surround ice cream with ice and pour salt onto ice. Place other toppings in serving bowls. Build sundaes in brownie bowls with ice cream, toppings and Reddi-wip.
Brownie Bowl Ice Cream Sundaes
