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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 24 |
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Meet the Cook: Often, I'll find a recipe that sounds interesting, copy it down and put my own twist on it. That's just what I did with these. I make them for our children - a son who's 11 and a daughter who's 7 - when they have friends over. Because my husband is in the Air Force, we've moved quite a bit. In fact, we're relocating to Colorado in June. The traveling's been fun, though. I've made friends all over - and put many of their recipes in my kitchen file box! -Marlene Rhodes, Panama City, Florida Ingredients:
4 ounces german sweet chocolate, chopped |
1/4 cup butter, cubed |
3/4 cup sugar |
2 eggs |
1/2 cup king arthur unbleached all-purpose flour |
1/2 cup chopped walnuts, optional |
1 teaspoon vanilla extract |
24 ice cream cake cones (about 3 inches tall) |
24 scoops ice cream |
colored sprinkles |
Directions:
1. In a microwave, melt chocolate and butter; stir until smooth. Cool slightly; pour into a large bowl. Add sugar and eggs until well blended. Stir in the flour, walnuts if desired and vanilla.
2. 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 toothpick inserted near the center comes out with moist crumbs (do not overbake). Cool completely.
3. Just before serving, top each with a scoop of ice cream and garnish with sprinkles. Yield: 2 dozen.
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