1/4 cup butter or margarine
3/4 cup sugar
2 eggs
1/2 cup all-purpose flour
1/2 cup chopped walnuts, optional
1 tsp. vanilla extract
24 cake ice cream cones (about 3-in. tall)
24 scoops ice cream
Colored or chocolate sprinkles
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| BROWNIE ICE CREAM CONES | ||||
| Yields 2 dozen | ||||
| 1 pkg. (4 oz.) German sweet chocolate 1/4 cup butter or margarine 3/4 cup sugar 2 eggs 1/2 cup all-purpose flour 1/2 cup chopped walnuts, optional 1 tsp. vanilla extract 24 cake ice cream cones (about 3-in. tall) 24 scoops ice cream Colored or chocolate sprinkles |
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| In a saucepan over low heat, melt the chocolate and butter, stirring frequently. Cool slightly; pour into a bowl. Add sugar and eggs; mix well. Stir in flour, walnuts if desired and vanilla. Place the ice cream cones in muffin cups; fill half full with batter. Bake at 350 for 20-22 minutes or until brownies are set on top and a tooth-pick inserted near the center comes out with moist crumbs (do not overbake). Cool completely. Just before serving, top each with a scoop of ice cream and garnish with sprinkles. | ||||