3 Mouthwatering Ways To Dress Up Chocolate Brownies
Brownie sundaes were a highlight of many people’s childhoods. A rich brownie topped with your favorite flavor of ice cream, whipped cream, nuts and chocolate sauce… it was heaven. Nigella Lawson urges us all to reconnect with our inner kid through her recipe for decadent brownie bowls. She recommends three ways to dress up the brownie bowls below, but the combinations of toppings really are endless. Why not set up a brownie bowl buffet, complete with various type of ice cream, sprinkles, whipped cream, nuts and sauces, for a kid’s birthday party or a casual summer gathering? The build-your-own-brownie-bowl station is sure to delight guests of all ages!
Makes 6 bowls
1/2 cup soft unsalted butter, plus some for greasing
1/2 cup caster sugar
1 tbsp malted milk powder (such as Horlicks)
1 tbsp best-quality cocoa powder
1/2 cup boiling water, from a kettle
1/2 cup buttermilk or runny plain yogurt
1 tsp vanilla extract
2/3 cup plain flour
1/2 tsp baking soda
Preheat the oven to 400 F and lightly butter the indentations in a 6-hole muffin tin.
Melt the butter in a thick-bottomed saucepan over a low heat; add the sugar, stirring with a wooden spoon to help it dissolve into the butter. Turn off the heat.
Put the malted milk powder and cocoa into a mug or measuring jug and whisk in the boiling water until smooth. Add this liquid to the warm pan of butter and sugar, stirring to combine with a wooden spoon.
To the emptied-out mug or jug (no need to wash out) add the buttermilk (or yogurt), egg and vanilla and whisk together before stirring this mixture into the pan, too.
Finally, whisk in the flour, baking soda and, using a ladle for ease, fill the 6 bowl indentations. You will have enough mixture to fill them three-quarters of the way up, which is what you want.
Place in the preheated oven for about 12 minutes. When they’re cooked (they will feel gently bouncy if you press on the surface), sit the tin on a wire rack for 5 minutes before turning out the little brownie bowls. Fill while still just warm or when cooled, as desired.
Make ahead note: The bowls can be baked up to one day ahead and stored in airtight container, layered with baking parchment. Reheat in warm oven for 5-8 minutes before serving.
Freeze note: The bowls can be frozen in airtight container, layered with baking parchment, for up to 2 months. Defrost for 3-4 hours on wire rack at room temperature and reheat as above.
Coffee Brownie Bowl Filling
Coffee-flavored ice cream
Top a cooled brownie bowl with a small scoop of ice cream and pecans. Drizzle with maple syrup.
Strawberry Brownie Bowl Filling
Squirty cream (a.k.a. whipped cream)
Top a cooled brownie bowl with squirty cream and fresh strawberries. Drizzle with strawberry sauce.
Mint Brownie Bowl Filling
Mint chocolate chip ice cream
Top a cooled brownie bowl with a small scoop of ice cream. Drizzle with chocolate syrup.
Image(s): Lis Parsons