Turn your basic brownies into delicious brownie boats filled with ice cream or whipped cream.
- Oil for spraying pan
- ½ cup (125 mL) unsalted butter (1 stick), melted
- 1¼ cups (300 mL) semi-sweet chocolate chips
- ¾ cup (175 mL) sugar
- ¼ cup (60 mL) light brown sugar, packed
- 3 eggs
- 2 tsp (10 mL) vanilla extract
- ½ cup (125 mL) plus 2 tbsp (30 mL) all-purpose flour
- 2 tbsp (30 mL) cocoa powder, unsweetened
- ¼ tsp (1 mL) salt
- Filling: Ice cream or whipped cream
Preheat the oven to 350°F (180°C). Spray the Brownie Pan with oil using the Kitchen Spritzer.
Add the butter, chocolate chips, sugar, and brown sugar to a small bowl and microwave, covered, on HIGH until melted, about 1–2 minutes. Stir the mixture halfway through. Add the mixture to the Batter Mixer & Dispenser. Add the eggs and vanilla. Pump the handle until well combined.
Add the flour, cocoa powder, and salt. Pump the handle to combine. Place the dispenser cap on the plunger and select the medium dot. Dispense 1 pump of batter into each well of the pan.
Bake for 20–25 minutes, or until a Cake Tester & Releaser inserted into the brownie comes out clean. Let the brownies cool in the pan for 5 minutes.
Use the square Boat Press to create wells in each brownie.
Fill the brownies with ice cream or whipped cream.
- 12 servings
Nutrients per serving:
U.S. nutrients per serving (1 brownie cup): Calories 300, Total Fat 16 g, Saturated Fat 9 g, Cholesterol 65 mg, Sodium 70 mg, Carbohydrate 39 g, Fiber 1 g, Sugars 31 g, Protein 4 g
If you’re using a store-bought brownie mix, first add the wet ingredients to the Batter Mixer & Dispenser. Then, add the dry brownie mix in thirds to the dispenser, pumping the handle after each addition. Bake for 20–22 minutes.