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Individual Double Chocolate Brownie Sundaes Recipe

Individual Double Chocolate Brownie Sundaes Recipe

By JulieVR

If you’re looking for something a little different for an upcoming birthday party, something that comes prepackaged in cute individual servings that doesn’t require a knife to hack into pieces, something like a cupcake but not quite a cupcake, this may just be the thing: individual brownie sundaes. You can bake and assemble them ahead of time and pull them out when you need them. A round scoop of ice cream takes the place of the usual swirl of sugary frosting, making for a built-in cake and ice cream combo. A few sprinkles or chocolate curls are all you need to dress them for a party.

Individual brownies — ideally shaped and ready for a scoop of ice cream – are easy to make. All you really need to do is bake some brownie batter in muffin tins, and you have yourself nice, perfectly round, individually portioned brownies that need no cutting. Dense, moist brownie batter is fudgier and more substantial than cake batter, and will come out flat or concave, rather than domed – perfect for topping with ice cream.

These are also ideal for a make-your-own-sundae bar; set out these round brownies with ice cream, toppings and sauces, or pre make your ice cream topped brownies and give guests a choice of hot fudge, caramel or cherry sauce, and toasted nuts, fruit and whipped cream to add on top.

Individual Double Chocolate Brownie Sundaes


  • 8 oz. semisweet chocolate, chopped
  • 1/2 cup butter, cut into pieces
  • 1 1/4 cups sugar
  • 2 tsp. vanilla
  • 4 large eggs
  • 1 cup all-purpose flour
  • 1/4 cup cocoa
  • 1/4 tsp. salt
  • chocolate ice cream
  • sprinkles or chocolate shavings (optional)


  1. Preheat oven to 350F.
  2. In a small saucepan or a bowl in the microwave, melt the chocolate and butter over low heat. Stir until smooth and if you used a pot, pour into a bowl.
  3. Stir in the sugar, vanilla and eggs; blend well. Add the flour, cocoa and salt and stir just until blended.
  4. Spoon the batter into buttered or paper lined muffin tins, filling them about half full. Bake for 20-25 minutes, or until just set. (A toothpick inserted will come out with lots of moist crumbs sticking to it.) Cool completely before removing from the pan.
  5. Once completely cooled, top each brownie with a scoop of ice cream and serve immediately or place on a baking sheet and freeze. When ready to serve, let stand at room temperature for 5-10 minutes to soften slightly, and top with sprinkles or chocolate shavings.
  6. Makes about 1 1/2 dozen.