Chocolate Brownie Bowl
A warm, fudgy, and comforting dessert that combines hot brownie with cold ice cream, perfect for any occasion.
Ingredients
Brownie Ingredients
- 1 cup unsalted butter Can substitute with salted butter, omit additional salt.
- 2 cups granulated sugar Can swap half for brown sugar for added flavor.
- 4 large eggs Use room temperature eggs for smooth incorporation.
- 1 teaspoon vanilla extract Use store-brand for budget-friendly option.
- 1 cup all-purpose flour Can substitute with a gluten-free flour blend.
- 1 cup unsweetened cocoa powder Buy generic for budget-friendly baking.
- 1/2 teaspoon salt Omit if using salted butter.
Toppings
- 1 pint ice cream or whipped topping Ice cream is optional but highly recommended.
- Flaky sea salt for garnish Highly recommended for added flavor.
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease a baking dish.
- In a saucepan, melt the butter over medium heat. Remove from heat and stir in the sugar, eggs, and vanilla.
- Beat in the flour, cocoa, and salt until just combined.
- Pour the batter into the prepared baking dish.
Baking
- Bake for 20-25 minutes, or until the edges are set but the center is still soft.
- Let cool for a few minutes, then scoop into bowls.
Serving
- Top with ice cream or whipped topping and a sprinkle of flaky sea salt.
- Serve warm and enjoy!
Notes
For a deeper chocolate flavor, try Dutch-process cocoa. Store cooled brownies in an airtight container at room temperature for up to 2 days, or in the fridge for a week. To reheat, microwave for 15-20 seconds or warm in a 325°F oven for 5 minutes.