It’s time to celebrate a birthday! Guess who’s birthday I’m celebrating? It’s mine . . . sort of. It’s the one year anniversary of Inside Karen’s Kitchen. I can’t believe it’s been one year since I started this “little” project of mine. I look back at all the delicious, nutritious recipes I’ve posted this year. Many of the recipes have such fond family memories attached to them, which makes it that much more meaningful to finally have them all in one place. I have many motivations for writing the blog and one of the most important goals is to secure/record family recipes for my posterity and extended family members. I’ve done that this year and more.
I thought I’d celebrate the day with these scrumptious brownie cups that make the perfect single-serving size for birthday parties, picnics, outdoor BBQs or any family gathering. I filled them with light (low-fat) vanilla bean ice cream, some Hershey syrup and raspberries. What a treat! Celebrations are times for treats; a once-in-awhile chance to eat something that’s a little extraordinary because the day is, quite frankly, extraordinary.
Another time you might consider filling them with butter cream chocolate frosting, so I’ve put that recipe here too, just in case you’re in the mood for double the chocolate, which, if you’re like me, is probably most of the time.
I’m still a sucker for brownies and ice cream. It makes me happy. Writing this blog makes me happy. I’ll continue to bring you lots of healthy, family-friendly recipes along with a few scrumptious desserts. Besides healthy eating is a balancing act, just like life itself. I’m just trying to keep it real, keep it tasty and keep it nourishing. Thank you for supporting the blog and for sharing it with your friends. It’s been a fun year; let’s keep it going.
- Brownie Cups with Vanilla Bean Ice Cream
- Cooking Spray
- 1/2 cup butter, softened
- 1 cup sugar
- 1 egg
- 1 tsp vanilla extract
- 1 cup whole wheat pastry flour
- 1/2 cup unsweetened cocoa powder
- 1/2 tsp baking soda
- 1/8 tsp salt
- 3 cups light (low-fat) vanilla bean ice cream (I enjoy Dreyer's Slow Churned low-fat vanilla bean)
- 1/4 cup Hershey's chocolate syrup
- Raspberries for garnish
- 2 ounces bittersweet chocolate
- 4 ounces cream cheese
- 4 Tbsp butter
- 2 cups powdered sugar
- 2 Tbsp unsweetened cocoa powder
- 1 tsp vanilla
- Preheat oven to 350 degrees. Coat a 12-muffin tin with cooking spray.
- Combine butter and sugar in a large bowl. Using an electric hand mixer or stand mixer, blend butter and sugar until light and fluffy. Add egg and vanilla; beat until pale yellow, about 2 minutes.
- Combine flour, cocoa powder, baking soda and salt in a small bowl; whisk to combine. Add dry ingredients to the butter mixture and gently blend until just incorporated. Scrape sides and mix again.
- Using a 1½ inch cookie scoop, scoop dough into muffin tin, dividing the dough evenly among cups. Press brownie dough into bottom of cup and press about half-way up the sides of each cup, forming a cup shape. Bake at 350 degrees F for 8 to 10 minutes or until edges are set (do not overbake).
- Remove from oven. Using the back of an ice cream scoop or tablespoon, press down on the center of each brownie to form a cup. Allow to cool 15 minutes. Remove from pan and allow to cool completely.
- Fill each brownie cup with a 1/4 cup of vanilla ice cream and a teaspoon of Hershey's syrup. Top with a raspberry.
- For the Chocolate Butter Cream Frosting: Melt bittersweet chocolate in microwave on HIGH for 30 seconds, then stir. Heat another 30 seconds, then stir. If needed heat for 10 seconds, then stir. Set aside.
- Combine cream cheese and butter in a large bowl. Using an electric hand mixer or stand mixer beat on medium speed for 3 minutes. Slowly add sugar, cocoa powder and vanilla, mixing until well combined. Add melted chocolate and mix until well combined on medium-high speed for one more minute. Pipe frosting into cups and garnish with raspberries. Store in refrigerator until ready to serve.