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PUMPKIN SPICE caramel brownie cup sundaes















Fall always means it’s PUMPKIN SEASON! What better way to kick off the season than with Pumpkin Caramel Brownie Sundae Cups! (Yes, you read that right!!!) These are ridiculously good, and easy to make. You have to try them! (Please feel free to substitute your favorite gluten-free brownie recipe)

For the brownies:
1 cup butter
1 cup chocolate chips
3/4 cup sugar
2 tbsp cocoa powder
3/4 cup flour
¼ tsp salt
1/2 tsp baking powder
2 eggs
1 tsp vanilla

For the Sundaes:
¼ cup Sutter Buttes Pumpkin Spice Caramel Sauce
½ gallon vanilla ice cream

Preheat oven to 350 degrees and grease muffin tin. Melt butter and chocolate chips, stir in sugar. Mix in cocoa powder, flour, salt and baking powder until just blended.  In a bowl, whisk together eggs and vanilla, add to batter and stir to combine.  Pour batter in greased muffin tins filling ¾ the way.  Bake at 350 degrees for 25 minutes until a toothpick comes out clean when inserted inside. While brownies bake, prep a second muffin tin, spraying the bottom of the pan.

Once brownies are removed from the oven, allow them to cool for 5 minutes. Gently press the second muffin tin into the tops, creating ‘bowls’. Allow brownies to cool with muffin tin on top. After 1-2 hours, remove brownies from tins and set aside on a cooling rack. Pour 1 tbsp of Pumpkin Caramel Sauce in each brownie cup, top with vanilla ice cream and top with additional caramel sauce.

Serves 12

Courtesy Sutter Buttes

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