Brownie bowls have become so popular lately. I knew I had to give it a try… The healthy version, of course!
These delicious brownie bowls are pretty easy to make. They’re perfect for birthday parties and sleepovers.
If you don’t want to make the brownie into a bowl, you can certainly leave it as a bite-sized brownie. Just, don’t forget to add toppings. They’re the best part!
I’ve never been all that crazy about ice cream made from coconut milk, but since I’ve started making coconut whipped cream, I’ve fallen in love with coconut milk. It definitely made the perfect topping for these brownies and they tasted amazing with fresh berries and chocolate syrup.
The brownie hardens quite a bit when you add ice cream, because of how cold it is. If you want a fudgier brownie, eat it right away or fill it with coconut whipped cream instead of ice cream.
These super delicious brownie bowls are:
amazing for breakfast
great with berries and chocolate syrup
Try dipping them in coffee!
Ice cream and brownies go together like peanut butter and jelly. You’re gonna love this perfect combination.
If you like brownies and ice cream, you’re gonna love these as much as I did!
- 1 large egg, beaten
- 1 egg white, beaten
- 1 cup coconut sugar
- ¼ cup + 2 Tablespoons unsweetened cacao powder or cocoa powder
- ⅓ cup coconut oil, melted
- 1 teaspoon vanilla extract
- ½ cup + 2 Tablespoons unsweetened almond milk
- ½ cup + 3 Tablespoons whole wheat flour
- ¼ teaspoon salt
- Preheat oven to 350 degrees F. and grease a muffin tin with olive oil.
- In a large mixing bowl, whisk egg and egg white.
- Beat in coconut sugar and cacao powder until combined.
- Melt coconut oil in the microwave or preheated oven. Pour into batter.
- Stir in vanilla and almond milk.
- Fold in flour and salt. Whisk until well-combined.
- Fill greased muffin tin ⅔ full with batter.
- Bake for 10-12 minutes, or until cooked through.
- Meanwhile, grease the bottom of another muffin tin.
- Remove from oven and press greased muffin tin bottoms into the tops of the brownies.
- Set aside for 5 minutes, then separate muffin tins. (If the bowl is not round enough, you can press the center down with the bottom of a spoon.)
- Bake another 8-14 minutes, or until desired crispiness. (I made mine crispier.)
- Let cool completely before serving. Scoop one scoop of So Delicious vegan ice cream into each brownie bowl.
Make sure you watch them carefully and take them out to make the bowls when they're fully cooked through. Then, make sure they don't overcook when you put them back in the oven.