Ingredients:
1/2 cup unsalted butter (melted)
2/3 cup all purpose flour
2 eggs
1 cup dark chocolate (melted)
1 cup sugar
1 tablespoon cocoa powder
2 teaspoons vanilla extract
1/4 teaspoon salt
1 teaspoon instant coffee
You also need 2 cupcake pans to mould the brownie bowls.
Directions:
Add all the ingredients in a bowl and mix well till well incorporated.
Spray the inside of one cupcake pan generously with pam and fill each well till about 2/3rd full.
Then spray the outside of the other pan and press down lightly into the batter.
Bake at 350 degrees for about 15-20minutes. Allow to cool well before you take off the top pan.
Let the brownie cool for another 15 minutes before removing from pan.
Before assembling the sundae, warm the brownie in a microwave for about 30 seconds. Add vanilla ice-cream, chocolate fudge, rainbow sprinkles and then top with a maraschino cherry…ENJOY!!!
