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Whole Wheat Triple Chocolate Brownie Sundae Cups

Valentine’s Day and chocolate go hand-in-hand and these Whole Wheat Triple Chocolate Brownie Sundae Cups are loaded with chocolate.  They begin with a box of rich, chocolaty Hodgson Mill Whole Wheat Brownie Mix and are taken up a notch with the addition of semi sweet chocolate chips and Hershey Hugs® chocolate candies.  Top these Whole Wheat Triple Chocolate Brownie Sundae Cups with a cool, creamy scoop of vanilla ice cream and a drizzle of hot fudge and they’re bound to make your Valentine swoon.

 
Not only are these Whole Wheat Triple Chocolate Brownie Sundae Cups delicious, they’re also a healthier treat to share with the ones you love because they contain 100% heart healthy whole wheat and nutrient-rich milled flax seed;  both conveniently included in Hodgson Mill Whole Wheat Brownie Mix.

  
 


 
Like my other whole wheat brownie recipes (Luck O’ The Irish, Cinco de Mayo, Milk Chocolate Peanut Butter and Pretzel and S’Mores Brownies), these Whole Wheat Triple Chocolate Brownie Sundae Cups are quick, easy and only require one pot to put together.  Begin by melting the butter in a medium-sized saucepan and cool for 5 minutes.  Next, whisk in the eggs, egg yolk and vanilla extract, then whisk in the brownie mix and baking powder.


 
Stir in the mini chocolate chips and then scoop the batter evenly into 12 unlined  muffin pan cups that have been heavily sprayed with non-stick cooking spray (I used a non-stick spray specific for baking).   Press an unwrapped Hershey Hugs chocolate candy into the center of each batter-filled cup and smooth the surrounding batter over the top to cover.  You can leave out the Hershey Hugs if you prefer, but they make for a nice surprise in the middle.  And besides, who doesn’t want an extra hug on Valentine’s Day? 

 Bake the brownies in a 350°F oven for 15 to 18 minutes or until a toothpick inserted into the center comes out almost clean.  


Cool the brownies in the pan for 5 minutes and then run the tip of a thin knife around the edge of each brownie to loosen.  Invert the brownies onto a wire rack to cool, about 10 minutes to serve warm or longer to serve at room temperature later.   Cooled brownies can be kept in an airtight container for up to 3 days. 

Nothing says I love you like a home-baked treat on Valentine’s Day and these Whole Wheat Triple Chocolate Brownie Sundae Cups are a fun, tasty way to send the message.  They’re rich, chocolaty and especially delicious with a scoop of vanilla ice cream and hot fudge on top.  Whole Wheat Triple Chocolate Brownie Sundae Cups is also a dessert you can feel good about sharing with your sweetie because they include a healthy serving of whole grains from the 100% whole wheat (proven to help lower the risk of many chronic diseases) and milled flax seed (which contain beneficial nutrients like omega-3 fatty acids). Pick up a box of Hodgson Mill Whole Wheat Brownie Mix and prepare to impress your Valentine with a triple chocolate brownie delight that’s sure to win over his or her heart and keep it healthier, too.  Enjoy!

Whole Wheat Triple Chocolate Brownie Sundae Cups

Ingredients


  • 1/2 cup unsalted butter
  • 2 eggs
  • 1 egg yolk
  • 1 1/2 tsp. vanilla extract
  • 1 box Hodgson Mill Whole Wheat Brownie Mix
  • 1 tsp. baking powder
  • 1/2 cup mini semi-sweet chocolate chips
  • 12 Hershey Hugs Chocolate Candies®
  • vanilla ice cream
  • hot fudge sauce

Instructions

Melt the butter in a medium-sized saucepan and then cool for 5 minutes. Next, whisk in the eggs, egg yolk and vanilla extract, then whisk in the brownie mix and baking powder. Stir in chocolate chips and scoop batter evenly into 12, un-lined muffin pan cups heavily sprayed with non-stick cooking spray. Press an unwrapped Hershey Hugs chocolate candy into the center of each batter-filled cup and smooth surrounding batter over the top to cover.  Bake brownies in a 350°F oven for 15 to 18 minutes or until a toothpick inserted into the center comes out almost clean.  Cool brownies in pan for 5 minutes and then run the tip of a thin knife around edges to loosen.  Invert brownies onto a wire rack to cool, about 10 minutes to serve warm or longer to serve at room temperature later.   Top brownies with vanilla ice cream and hot fudge sauce if desired.

Notes

Cooled brownies can be kept in an airtight container for up to 3 days.

Servings

Makes 12 brownies

Original recipe by Holly

You can find Whole Wheat Triple Chocolate Brownie Sundae Cups and other recipes from Hodgson Mill by visiting the Recipes page.


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Author: Holly






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