I decided that I wanted to celebrate with a little faux ice cream sundae. I made easy, fudgy mini brownies with waffle cone crusts and topped them with a scoop of strawberry buttercream in place of ice cream. Although, you could totally do for real ice cream if you wanted to. I even topped these little cuties with a bit of whipped cream and cherries.
Strawberry Brownie Sundae Bites
Makes one 8×8-inch pan, or about 18 mini brownies
FOR THE CRUST
6 waffle cones, crushed
2 tablespoons granulated sugar
2 tablespoons unsalted butter, melted
Lightly spray an 8×8-inch pan (or a mini cheesecake pan or cupcake pan) with non-stick cooking spray; set aside.
To make the crust: Combine the crushed waffle cones, sugar, and butter. Press the mixture into the prepared pan. If making minis, press about one teaspoon of cone mixture into each cupcake cup.
Once the brownie batter is ready, pour it into the prepared pan (for minis, place about 1 1/2 tablespoons of batter in each cup). Bake as directed in the brownie recipe.
Allow to cool completely before topping with frosting or ice cream, and whipped cream (recipe below).
Homemade Whipped Cream
1 cup heavy cream
2 tablespoons sugar
1 teaspoon vanilla
To make the whipped cream: In a medium bowl, or the bowl of a standing mixer, whisk the cream and sugar together on high speed. Once peaks begin to form, add the vanilla and continue whisking until stiff peaks form.
Recipes by Darla