Chameleon Cold-Brew Brownie Bowls topped with Hot Fudge Sauce


Brownie Bowl Ingredients:

  • 1 brownie mix package
  • Chameleon Cold Brew, as needed
  • Eggs, as needed
  • Vegetable oil, as needed
  • ½ cup chopped pecans

Hot Fudge Sauce Ingredients:

  • 1 cup heavy cream
  • 2 tbsp agave
  • 2 tbsp Chameleon Cold-Brew Texas Pecan
  • 1/8 tsp sea salt
  • 2 cups (about 10 oz) semi-sweet chocolate chips
  • 1 tbsp butter
  • Preheat oven according to brownie mix package.
  • Follow instructions on brownie mix package, substituting any water in the recipe for Chameleon Cold Brew.
  • Using parchment paper, cut circles the size of the bottoms of your cupcake tins.
  • Grease cupcake tins and place a parchment circle in the bottom of each, these will help your brownies pop out easier!
  • Spoon brownie mix into each cupcake holder, ¾ of the way up.
  • Top with pecans.
  • Bake according to package or until toothpick comes out clean.
  • (Hot Fudge Sauce) Bring cream, agave, Chameleon Cold-Brew and sea salt to a boil.
  • Remove from heat and stir in chocolate and butter until melted and fully combined.
  • Can be made ahead and kept in refrigerator until the expiration date of your cream.
  • To use once cooled, place a few spoons of fudge sauce in microwave safe bowl (or pan) and heat for 15-30 seconds then stir until fully melted
  • As soon as you remove your brownies from the oven, push a greased spoon or pestal into each brownie to make a “bowl” shape.
  • Let cool and remove parchment circles.
  • Top with vanilla bean ice cream, Cold Brew Hot Fudge, sprinkles, more pecans, and a cherry on top!
Published on 09/25/2016

Recipe Details