Non-melting Mason Jar Brownie Sundaes

The Teenager asked if I could make a sweet treat for his lunch before I went out of town for a long four day weekend at my parent’s home in Smith Mountain Lake (shh, it’s my Birthday!) He has been dying for a Brownie Sundae and the idea of being able to pack one in his lunch bag possessed me. Almost like a triple-dog-dare, and when that happens in the kitchen, look out!  This led me to create a type of non-melting custard that looked like and tasted somewhat like ice cream. I call it “Lunch Box Ice Cream,” a faux ice cream just for packing. Genius huh? But if you go leaving your lunch box in the trunk of your car in the middle of summer, I can’t help you there- it will melt.  Pack these with an ice pack in you lunch box or bag, or place in the refrigerator at work labeled “stool sample” if you ever want to see it at lunch.  Worked like a charm in my ICU days. Smirk.

More of Robin Sue’s original dishes…
Cinnamon Roll Pancakes
Baked Cinnamon Roll Pancakes
Roasted Marshmallow Rice Crispy Treats
Mason Jar Corn Dogs
Mason Jar Pigs in a Blanket
Mason Jar Chicken Cordon Bleu

These are really rich, fudgy, and creamy. Now don’t go busting my chops that this is not exactly ice cream, capisce? Good.

Non-melting Mason Jar Brownie Sundaes
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 10
 
A rich and fudgy Mason Jar Brownie Sundae for the lunch box that will not melt.
Ingredients
  • 2 sticks plus 2 Tbs. un-salted butter
  • 2 cups powdered sugar, divided
  • 1 pasteurized egg like Safest Choice
  • 1 tsp. vanilla extract
  • ⅔ cup plus ¼ cup semi-sweet chocolate chips
  • 2 eggs
  • 2 egg yolks
  • 6 Tbs. flour
  • 10 Maraschino Cherry halves
Instructions
  1. Preheat oven to 375 degrees.
  2. For the Lunch Box Ice Cream- To the bowl of your stand mixer, add 1 stick butter, 1 cup powdered sugar, 1 pasteurized egg, and vanilla and beat on medium speed for 20 minutes (yes 20 minutes, this is to cream the eggs and butter and dissolve the sugar). The mixture will be smooth and glossy. Chill.
  3. Meanwhile, in a medium microwave safe bowl heat ⅔ cup chocolate chips with 2nd stick of butter for one minute. Stir until chocolate is melted and smooth.
  4. Whisk in 1 cup powdered sugar into chocolate mixture.
  5. Whisk in eggs and yolks until smooth.
  6. Whisk in flour.
  7. Divide batter between 10 small 4 ounce greased mason jars placed on a cookie sheet, and bake for 8 minutes. The edges will be set and the center still soft. Remove to cooling rack and allow to cool completely before topping with "Ice Cream".
  8. For the chocolate topping, melt 2 Tbl butter in the microwave, about 45 seconds. Stir in ¼ cup chocolate chips until melted and smooth.
  9. To assemble the Sundaes, using a mini melon baller or mini cookie scoop, scoop rounded scoopfuls of "Ice Cream" and place over the center of each brownie. Drizzle with chocolate sauce. Top with Maraschino Cherry half.
  10. Refrigerate until ready to eat.
Notes
When packing these in your lunch box or bag, be sure to use an ice pack.

And I MUST say, 45 is the new 29. Have a wonderful weekend, see you next week!

16 Comments

  1. Joyce
    Posted May 18, 2012 at 7:05 AM | Permalink

    Awesome! Can’t wait to surprise my kids with these!
    Have a great Birthday!

  2. Posted May 18, 2012 at 8:53 AM | Permalink

    what gorgeous photos!
    and yes 45 is the NEW 29!

  3. Posted May 18, 2012 at 9:03 AM | Permalink

    I’m very intrigued by this recipe… will have to add it to my “to try” pile for this summer!

  4. Posted May 18, 2012 at 10:49 AM | Permalink

    yes PLEASE! i would totally try to eat all of the jars though 🙂

  5. Posted May 18, 2012 at 12:07 PM | Permalink

    Happy Birthday!!!! You don’t look a day over 30. 😉

    I also love with what you’ve done with the site. Very clean, I love the layout.

  6. Posted May 18, 2012 at 12:26 PM | Permalink

    Happy Birthday!! I’m having a really hard time believing you’re 45, but if you say so… 🙂 The sundaes look incredible – perfect picnic dessert.

  7. Posted May 18, 2012 at 12:43 PM | Permalink

    Great job! These look amazing – your sons friends are going to be super jealous!

    Since Biz and I just turned 44, we said its the new 24! 😉

    Have a great relaxing birthday weekend!

  8. Posted May 18, 2012 at 5:38 PM | Permalink

    Happy birthday, Robin Sue!!! Hope it’s wonderful. 🙂
    And thanks for another awesome idea!!!!!

  9. Posted May 22, 2012 at 10:03 AM | Permalink

    Happy belated birthday Robin!! I hope you had a great time at Smith Mountain Lake!

    • Robin Sue
      Posted May 22, 2012 at 10:06 AM | Permalink

      I did Biz! Thank you!

  10. Cindi
    Posted June 10, 2012 at 4:41 AM | Permalink

    I can’t find pasteurized eggs in my small town grocery store. Will “Egg Beaters” work if I use the equivalent of 1 egg?

    • Robin Sue
      Posted June 10, 2012 at 12:42 PM | Permalink

      I have not tried it with egg beaters before so I can’t say for sure it would work. But I think many folks sub egg beaters in many of their recipes, just hate for you to spend the money and not have it work. If you look at the recipe, it is really a buttercream frosting recipe with an egg to give it a custard like taste and texture. You can always leave the egg out and still have a very nice brownie filling. Enjoy!

  11. Sis
    Posted August 29, 2013 at 4:34 PM | Permalink

    Could you just use an egg yolk for the “ice cream”? Or is it the white that gives it the texture?

    • Robin Sue
      Posted August 29, 2013 at 9:35 PM | Permalink

      only 2 yolks are used for the ice cream.

  12. Connie
    Posted March 14, 2014 at 7:50 AM | Permalink

    Hi, I enjoyed reading your blog and want to try some of these meals in a jar. I am concerned though about the mason jars. Have you ever had one break while baking in them? Also, do you use water in the pan while baking in them? Do you recommend using only the pint wide mouth jars for baking?

    • Robin Sue
      Posted March 15, 2014 at 1:45 PM | Permalink

      Hi Connie,
      I have never had one crack while baking but we have broken a few dropping them on the floor. I don’t use water while baking, I just simply place them on a jellyroll pan so I can put them in and out of the oven easily. I did break one jar when I had melted butter in it and poured cold batter into it over the butter. It cracked and didn’t explode. But that was a duh moment- sudden hot and cold never mix in glass without breakage. I like to bake in widemouth 1/2 pint jars, widemouth pint jars, and little 4 ounce jars for smaller desserts. Hope you have fun doing this! Robin

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