1recipe for Fudge BrowniesYou could use a box mix if you prefer.
2cupsvanilla ice cream
Whipped Creamfor topping
18maraschino cherries with stems
Sprinkles for garnish
Bake the brownies according to the directions in a quarter sheet pan (9x13) and allow to cool to room temperature. Using a 2 inch biscuit cutter, cut out 18 brownies and place them in the bottom of the cheesecake pan. Spoon the softened ice cream on top of the brownies until each cavity is filled. Place the cheesecake pan on a baking sheet and transfer the whole thing to the freezer. Freeze for 1 hour or up to 36 hours.
Remove from the freezer and fill a sheet pan with warm water. Place the cheesecake pan in the water for 10 seconds and then push the brownie bites out of the pan by pushing up on the bottoms. Arrange the brownie bites on a sheet pan and return to the freezer for 15 or until ready to serve.
Right before serving, top each brownie bite with hot fudge sauce, whipped cream, sprinkles and a cherry. Serve immediately.