Ingredients
Equipment
Method
- In a large bowl, whisk together boxed brownie mix, eggs, oil and water until fully combined.
- Place all six waffle bowls on a baking sheet.
- Cut 6 pieces of foil about 15 inches long (it’s best to pull out 2 sheets, stack them and cut three equal strips from each piece) and wrap the rim of each bowl tightly.
- Divide the batter evenly between the six waffle bowls, they will each be about half way full.
- Bake for 25 minutes at 350 degrees.
- Once they are done baking, carefully move them to a cooling rack for about 5 minutes then remove the foil.
- They are ready to be served, just add your favorite toppings!
Notes
Storage Instructions:
- Store leftovers in an airtight container for up to 5 days. No need to put them in the refrigerator. I suggest popping them into the microwave for 10-15 seconds to soften the brownie a bit if you are eating them as leftovers!
- Don’t use cracked bowls! If you open the waffle bowl package and notice that one or two of the bowls have a slight crack, I suggest not using those. The batter will leak out during baking.
- Is it really necessary to add foil? YES! This prevents the bowls from spreading out and losing their shape and keeps the edges from burning. I included an image of what the bowl looks like after being baked using foil and what one looks like without foil.
- It's super easy to double this recipe to make it for a larger crowd! And these are perfect for kiddos to help with and add their own toppings to each of their bowls!