Brownie Bowls with Praline Ice Cream

For the Brownie Cups:

1 ½ sticks Butter or Margarine

3 oz Semisweet Chocolate

1 ½ cups Sugar

3 Eggs

¾ cup Bavarian Cream

4 oz Belgian Chocolate Spread

1 ¼ cups Flour

½ cup Unsweetened Cocoa

½ tsp Salt

For the Topper:

4 oz White Chocolate Coating, optional

8 oz Bittersweet Chocolate

4 tbsp

Praline Powder

For the Ice Cream:

24 oz Pareve or Dairy Vanilla Ice Cream

4 tbsp

Praline Powder

Tools Needed:

Brownie Bowl Pan

Silicone or Plastic Garnish Mold

*Available at The Peppermill

Heat the oven to 350 degrees F. Spray a brownie cup pan with baking spray with flour.

Melt butter or margarine with chocolate. Allow to cool and stir in sugar, eggs and Chocolate Bavarian Cream. Whisk together flour, cocoa and salt and add to mixture.

Divide batter among the 6 cups in the pan. Bake for 25 to 30 Minutes or until a cake tester comes out with just a few moist crumbs clinging to it. Remove from oven and cool. Turn out brownie bowls onto a cooling rack to cool completely.

Chop the white chocolate, if using. Melt in a double boiler or microwave for 30 seconds. Pour melted chocolate into a plastic squeeze bottle. Drizzle white chocolate into the indentations on a topper mold. Allow to harden completely.

hop bittersweet coating chocolate. Melt in a double boiler or microwave. Stir in praline powder. Fill the molds. Topper should be thin. If the mold you are using is thick, fill halfway. Place in the freezer to harden.

Soften ice cream slightly. Stir in praline powder just until marbleized. Return ice cream to the freezer for 10 Minutes.

Scoop 1 large scoop of ice cream into each brownie bowl. Top with a chocolate garnish. Serve immediately.

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Brownie Bowls with Praline Ice Cream