Why You’ll Love 5-Ingredient Brownie Sundae Cups – Simple Dessert Magic Recipe

I enjoy this recipe because it’s quick, flexible, and perfect for last-minute desserts. I like that everything bakes in a muffin tin, which creates built-in cups without extra effort. I also appreciate how easy it is to customize with different ice cream flavors and toppings depending on what I’m craving.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 box brownie mix
1/4 cup water
1/2 cup vegetable oil
1 egg
1 pint vanilla ice cream
1/4 cup chocolate syrup
1/4 cup whipped cream
1/4 cup chopped nuts
1/4 cup sprinkles

Directions

I start by preheating the oven to 350°F. I mix the brownie mix, water, vegetable oil, and egg in a bowl until smooth. I spoon the batter into greased muffin cups, filling each about three-quarters full. I bake them for 15 minutes, then let them cool completely so they hold their shape.

Once cooled, I scoop vanilla ice cream into each brownie cup. I finish them with chocolate syrup, whipped cream, chopped nuts, and sprinkles, then serve immediately while the contrast between warm brownie and cold ice cream is at its best.

Servings and Timing

I get about 12 servings from this recipe. Prep time takes around 10 minutes, bake time is about 15 minutes, and the total time comes to roughly 25 minutes, not including cooling.

Variations

I sometimes use chocolate or caramel ice cream instead of vanilla. I like swapping the toppings with crushed cookies, mini chocolate chips, or caramel sauce. When I want a richer base, I use a fudgy brownie mix instead of a cakey one.

Storage/Reheating

I store leftover brownie cups without toppings in an airtight container at room temperature for up to two days. I always add ice cream and toppings just before serving, since reheating the brownie cups slightly makes them even better.

FAQs

Can I make the brownie cups ahead of time?

I often bake the brownie cups a day in advance and add toppings right before serving.

Do I need to hollow out the brownie cups?

I don’t find it necessary, as the center naturally sinks and holds ice cream well.

Can I use homemade brownie batter?

I use homemade batter sometimes, as long as it’s similar in texture to a boxed mix.

What muffin pan works best?

I use a standard muffin tin for perfectly portioned cups.

Can I freeze the brownie cups?

I freeze the brownie cups without toppings and thaw them at room temperature.

What if my brownies puff up too much?

I gently press the centers down with a spoon while they’re still warm.

Can I make these gluten-free?

I substitute a gluten-free brownie mix and keep the rest the same.

Are these good for parties?

I think they’re perfect for parties because everyone can customize their own.

Can I reduce the sweetness?

I use fewer toppings or skip the syrup when I want a less sweet version.

What’s the best way to serve them?

I serve them immediately after adding ice cream so they don’t melt too much.

Conclusion

I think these brownie sundae cups are the definition of simple dessert magic. They’re easy to make, fun to serve, and always a hit when I want a quick, crowd-pleasing treat without spending much time in the kitchen.