Ice Cream Brownie Cups

The best of both worlds.

• Ready In: 45 mins
• Serves: 12

Ingredients

• 1 (18 ounce) box  brownie mix
• 1  cup heavy cream
• 1⁄2 cup  semi-sweet chocolate chips
• 1  tablespoon butter
• 1⁄2 teaspoon vanilla extract
•  vanilla ice cream
•  rainbow  candy sprinkles

Directions

1. Preheat oven according to package instructions. Prepare brownies and bake in a lightly greased muffin tin. Bake for 20-25 minute, or until a toothpick inserted comes out with crumbs.
2. While the brownies cook, make the sauce - bring cream to a simmer over medium heat. Pour over the chocolate and wait one minute. Add butter and vanilla and whisk until smooth, set aside.
3. While brownies are still warm, take a second muffin tin, grease the bottom of the pan, and lightly press into the soft brownies. Carefully remove and then carefully remove brownie.
4. OR.
5. While brownies are still warm, lightly grease a shot glass and press a cup into each brownie. Carefully remove and then carefully remove brownie.
6. Scoop ice cream into cups. Top with chocolate sauce and sprinkles.
7. TIP: I found the muffin tin crushed the brownies because of how much surface area the tin displaced vs. a shot glass, and as such the shot glass yielded a much better cup.