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Easy Brownie Ice Cream Sundae Cups - A Fun, Make-Ahead Dessert

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • 1 box brownie mix (18–20 oz), plus eggs, oil, and water as directed on the package
  • Nonstick cooking spray or paper liners
  • 1 to 1.5 quarts ice cream (vanilla, chocolate, or your favorite)
  • Hot fudge, caramel sauce, or strawberry sauce
  • Whipped cream
  • Sprinkles, chopped nuts, or mini chocolate chips (optional)
  • Fresh berries or cherries (optional)
  • Optional homemade brownie batter:
  • 1/2 cup (1 stick) unsalted butter
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/3 cup unsweetened cocoa powder
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking powder

Method
 

  1. Preheat and prep: Heat your oven to 350°F (175°C). Lightly spray a standard 12-cup muffin pan with nonstick spray, or line with paper liners.
  2. Make the batter: Prepare the boxed brownie mix according to the package. If making homemade: melt butter, whisk in sugar, eggs, and vanilla. Sift in cocoa, flour, salt, and baking powder. Stir until just combined.
  3. Fill the pan: Divide the batter evenly among the muffin cups. Aim for each to be about two-thirds full. Too full and they’ll overflow.
  4. Bake: Bake 14–18 minutes, until the tops are set and a toothpick comes out with a few moist crumbs. Err on the slightly fudgy side so they don’t dry out.
  5. Create the “cup” shape: As soon as they come out of the oven, press down the center of each brownie with the back of a spoon or a small measuring cup to form a well. Work gently so you don’t crack the sides.
  6. Cool completely: Let the brownie cups cool in the pan for 10 minutes, then transfer them to a wire rack to cool fully. Warm brownie cups will melt your ice cream too fast.
  7. Freeze for best structure: For sturdier cups, place the cooled brownie cups on a tray and freeze for 20–30 minutes. This step helps them hold the ice cream longer.
  8. Soften the ice cream: Let the ice cream sit at room temperature for 5–8 minutes until scoopable but not soupy.
  9. Assemble: Add a small scoop of ice cream to each brownie cup. Press gently to nestle it into the well.
  10. Top it off: Drizzle with hot fudge or caramel, add whipped cream, and finish with sprinkles, nuts, or berries. Serve immediately for the hot-cold contrast.
  11. Make-ahead option: If you want to prep completely, fill the cups with ice cream and freeze on a tray until solid. Add sauces and whipped cream right before serving.