- 1 pint vanilla ice cream
- ½ cup hot fudge sauce
- Whipped cream for topping
- 1 box brownie mix (plus required eggs, oil, and water per package)
- Non‑stick spray
- Sprinkles, cherries, or nuts for garnish
Step-by-Step Directions
Prepare the pan and batter
- Preheat your oven to 350°F (175°C).
- Lightly spray a standard 12‑cup muffin tin with non‑stick spray, making sure to coat the bottoms and sides of each well. This helps the brownie cups release easily once cooled.
- Prepare the brownie mix according to the package instructions in a mixing bowl, using the eggs, oil, and water specified on the box. Stir just until combined; over‑mixing can make brownies tough instead of fudgy.
Bake the brownie cups
- Scoop about 2 tablespoons of brownie batter into each muffin well. The wells should be about halfway full—this gives the brownies room to rise and still leaves space to form a cup.
- Bake for 12–15 minutes, or until the edges are set and look slightly pulled away from the sides of the pan, but the centers are still a bit soft and shiny. This under‑baked center is what lets you press them into cup shapes.
Form the cups
- Remove the muffin tin from the oven and immediately press the centers of each brownie gently down using the bottom of a small glass or a shot glass. Press just enough to create a well without breaking through the bottom. Wipe the glass with a paper towel between cups if it gets sticky.
- Let the brownie cups cool completely in the pan. Cooling in the tin helps them firm up and keeps the cups from collapsing or tearing when you remove them.
Remove and fill
- Once fully cooled, carefully loosen the edges of each brownie cup with a thin knife or offset spatula and gently lift them out of the pan.
- Place the brownie cups on a serving platter. Add a small scoop of vanilla ice cream into each cup, pressing gently so it nestles in without breaking the brownie.
- Drizzle each sundae cup with warm hot fudge sauce.
- Finish with a swirl or dollop of whipped cream and garnish with sprinkles, a cherry, or chopped nuts just before serving.
Continue to the next page to reveal more tips and tricks
Tips for Perfect Brownie Sundae Cups
- Use a fudgy brownie mix or the “fudge” option if your mix offers one—fudgy brownies hold up better and taste richer in sundae cups.
- Don’t overfill the muffin wells; about halfway full is usually ideal. Too much batter can overflow and make it hard to form cups.
- Press the centers while the brownies are still very warm, within a minute or two of taking them out of the oven. If they cool too much, they’ll crack instead of forming smooth wells.
- Let the cups cool completely before removing or filling, or they may break apart under the weight of the ice cream.
- If you’re serving a crowd, you can bake the brownie cups ahead of time and store them at room temperature in an airtight container, then assemble with ice cream and toppings just before serving.
Storage and Make-Ahead
- Brownie cups only: Once cooled, store the bare brownie cups in an airtight container at room temperature for up to 2 days. For longer storage, you can freeze them in a single layer, then transfer to a freezer bag; thaw at room temperature before filling.
- Assembled sundae cups: Because of the ice cream, fully assembled cups are best made and served immediately. If you need to hold them briefly, you can place a tray of assembled cups in the freezer for 10–15 minutes before serving to keep the ice cream firm.
Frequently Asked Questions
Can I use homemade brownie batter instead of a box mix?
Yes, any thick, fudgy brownie batter will work. Just fill each muffin well about halfway and bake until the edges are set and the centers are soft, then proceed with pressing and cooling.
Can I make mini brownie sundae cups?
You can use a mini muffin pan to make bite‑size versions. Reduce the batter amount to about 1 tablespoon per well and start checking for doneness around 8–10 minutes. Use the end of a wooden spoon or a small teaspoon to press the centers.
What other ice cream flavors work?
Vanilla is classic, but chocolate, cookies and cream, salted caramel, or mint chocolate chip also pair beautifully with brownie cups. You can even set up an ice cream bar and let everyone pick their own flavor.
How do I prevent the brownie cups from sticking?
Generously spray the pan with non‑stick spray and let the cups cool completely before attempting to remove them. If they still stick, slide a thin knife around the edges to loosen them before lifting out. Silicone muffin pans also help with easy release.
Can I warm the brownie cups before adding ice cream?
Yes. For a molten effect, lightly warm the plain brownie cups in a low oven (about 300°F / 150°C) for a few minutes until just warm, then add ice cream and toppings. Just be aware the ice cream will melt faster.
Conclusion and Call to Action
Brownie sundae cups turn a simple box of brownie mix into a fun, individual dessert that combines warm, chewy brownie, cold ice cream, and all the classic sundae toppings in one handheld treat. They’re easy to make, impressive to serve, and endlessly customizable with different ice cream flavors and garnishes.
If you try these brownie sundae cups, share which brownie mix and ice cream you used, how you topped them, and whether you went for full‑size or mini versions. Leave a comment or rating, and pass the idea along to anyone who loves brownies and ice cream and wants a crowd‑pleasing dessert that comes together in under 30 minutes.