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Chocolate Cup Brownie Sundae Recipe


  • 6 pieces (2 in. squares) Brownie pieces
  • 3 cups Ice Cream
  • 12 tablespoons HERSHEY'S Syrup
  • 1 1/2 cups Strawberries, blueberries or other fresh fruit slices
  • 12 tablespoons Whipped topping or sweetened whipped cream


  • 1. At least 2 hours in advance, prepare CHOCOLATE SHELLS.
  • 2. For each sundae, remove foil from outside of chocolate shell. Place brownie pieces in bottom of chocolate shell. Top with ice cream. Garnish with syrup, fresh fruit and whipped topping.
  • 1. Line 6 muffin cups (2-1/2 inches in diameter) with foil or paper baking cups. Place 24 unwrapped HERSHEY'S KISSES Brand Milk Chocolates* or HERSHEY'S KISSES Brand SPECIAL DARK Mildly Sweet Chocolates in medium microwave-safe bowl. Microwave at MEDIUM (50%) 1 minute; stir. If necessary, microwave at MEDIUM an additional 10 seconds at a time, stirring after each heating, until chocolates are melted and smooth when stirred. Cool slightly.
  • 2. Coat inside of pleated surfaces and bottom of bake cups thickly and evenly with melted chocolate using a soft-bristled pastry brush. Refrigerated coated cups 10 minutes or until set; recoat any thin spots with melted chocolate. (If necessary, reheat chocolate at MEDIUM for a few seconds.) Refrigerate cups until very firm, 2 hours or overnight. Cover; refrigerate until ready to use. 6 cups.
  • *2/3 cup HERSHEY'S MINI KISSES Brand Milk Chocolates may be substituted for HERSHEY'S Brand Milk Chocolates.

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