Brandi is natural born food lover of anything from gourmet cheeses and wine down to plain baked breads. When not in the kitchen cooking, she loves to be outdoors, especially near the ocean. She puts her focus mainly on healthy organic ea...
Tasty edible blondie brownie bowls to serve an ice cream snack
Of course ice cream is delicious and great on its own, but I decided to do these super cute and easy brownie "bowls" to make it even more tasty. Rather than using chocolate, I went with a butterscotch-flavored brownie. If you don't have butterscotch, a good quality vanilla will work just fine in this recipe.
Butterscotch blondie brownie bowls with ice cream recipe
Yields 12 servings
3/4 cup unsalted butter, softened
2 large whole eggs
1 teaspoon butterscotch extract or pure vanilla extract
1 cup brown sugar
2-1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 container strawberry ice cream
Preheat oven to 375 degrees F and spray a muffin tin generously with non-stick cooking spray.
In a mixing bowl combine the butter, eggs, butterscotch extract and brown sugar. Using a stand or hand mixer beat the mixture on high until smooth and creamy.
In a separate mixing bowl combine the flour, baking powder, baking soda and salt. Fold the wet ingredients into the dry ingredients until there are no lumps and the batter is smooth.
Using a spoon or small cookie scoop begin filling each muffin cup about 3/4 full with the blondie batter.
Bake for 20 - 25 minutes or until the centers of the brownies are baked.
Remove from the oven and immediately, using something very small with a flat bottom (a shot glass, cup or a spoon), gently press the centers of each brownie down forming a "bowl." Remove from the muffin pan and allow to cool 30 minutes on a wire rack.
To serve fill the center of each blonde brownie with a large scoop of the ice cream and serve immediately.