Move the oven rack to the middle position and preheat the oven to 350 degrees F. Line a muffin pan with liners, or spray with nonstick cooking spray.
MIX BROWNIE BATTER:
Prepare the brownie mix as per the instructions.
POUR INTO TIN AND BAKE:
Divide the batter among the prepared muffin tin wells. They should be about 2/3 full.
Bake until a toothpick inserted comes out with just a few moist crumbs, 22-26 minutes.
FLATTEN BROWNIE CUPCAKES:
As soon as the brownie cupcakes come out of the oven use another muffin tin to squish them down, this will create a nice even surface for the ice cream.
COOL BROWNIES:
After 5 minutes, move the brownies to a wire rack to cool completely, about 45 minutes.
TOP WITH ICE CREAM AND TOPPINGS:
Scoop a generous amount of ice cream on top of the brownies. Top with chocolate syrup, rainbow sprinkles, chopped peanuts, and a cherry on top!
SERVE:
Serve immediately.
Notes
Use your favorite ice cream for this recipe.
If you'd like more of a cake-like brownie, then increase the number of eggs to 3.
If you'd like more of a fudge-like brownie, then decrease the number of eggs to 1.
Leftover brownie cupcakes bases can be kept in an air-tight container in the freezer for up to 1 week.