Mini Brownie Sundaes

Mini brownie cups filled with stabilized whipped cream and topped with chocolate sauce, sprinkles, and a maraschino cherry.

Course Dessert

Cuisine American

Keyword Brown Sugar, Brownies, Cherry, Chocolate, Ganache, Mini

Prep Time 45

Cook Time 15

Assembly Time 30

Total Time 1 30

Servings 48 mini sundaes

Calories 111kcal

Author Colleen

Preheat the oven to 350℉. Spray two mini cupcake pans with baking spray and set aside.
Over a double boiler, or in a microwave at 50% power, melt the unsweetened chocolate and butter. Stir until smooth. Set aside to cool slightly.
In a bowl, beat the sugars, eggs, and vanilla until well combined. Scrape the bowl down as needed. Add the flour and fold until there are no more dry pockets and the mixture is just combined.
Add the chocolate mixture to the bowl and fold until evenly combined and there are no light streaks in the batter.
Divide the batter evenly among the pans with a small cookie scoop or a slightly mounded tablespoon. Bake 14- 16 minutes. The edges should be set and a toothpick should come out with moist crumbs.
Once the brownies come out of the oven, wait 5 minutes, then gently press an indent into each bite. Don't go too deep, or too close to the edge of the brownie. This is just a little cup to help hold the filling.
Cool completely in the pan. Then loosen the edges of the mini brownie bites with a thin plastic spatula and invert the bites onto a cooling rack. If any won't come out, let the pan cool a bit longer. Then, try to spin them in the cavity before removing.

Place the semisweet chocolate in a small heatproof bowl and the cream in an even smaller heatproof bowl. Microwave the cream for 15 seconds, then pour over the chocolate. Add the corn syrup and stir until smooth. If needed, place the mixture in the microwave for 10- 20 seconds at 50% power. Stir well between bursts.
Set the chocolate sauce aside to cool slightly.

Beat the very cold cream on a medium- low speed until it begins to thicken slightly, about 1- 2 minutes. Then add the pudding mix. Beat on a medium speed until you can see tracks in the cream, another 1- 2 minutes.
Finish whipping the cream with a balloon whisk. You want soft peaks. The cream will thicken as it sits as well.

Transfer the chocolate sauce to a small piping bag. Fit a slightly larger piping bag with a round piping tip (I used 2A) and fill with whipped cream. Have your sprinkles and cherries handy.
Pipe a generous blob of whipped cream into the cooled brownie cup. Snip a tiny bit off the end of the piping bag full of chocolate sauce. Pipe a star shaped drizzle onto the mound of whipped cream. Top with sprinkles and a cherry.
Serve and eat within 2- 4 hours, or place in an airtight container in the fridge.

You should get between 40- 48 brownie bites, depending on how you portion the batter.
Calorie count does not include sprinkles or cherries.