1-First, preheat your oven to 350°F and grease 16-18 muffin cup cavities thoroughly. Prepare the brownie batter as per the box instructions, which include mixing in the required eggs, oil, and water. Add about 2 tablespoons of batter into each muffin cup for the perfect portion.

2-Next, bake for 10-12 minutes until the tops are dry but the brownies remain slightly undercooked. This step ensures they stay soft inside, making them easier to eat once frozen. After baking, cool on a wire rack for 15 minutes and check if they’ve puffed; if so, use the back of a spoon to form a cavity in each one.

3-Once cooled completely in the pan, scoop ¼ to ⅓ cup of vanilla ice cream onto each brownie and spread it evenly to fill the cup. Cover and freeze overnight or until firm, which helps the ice cream set properly. Several hours before serving, run a thin knife around the edges to remove the cupcakes carefully, then refreeze if needed to keep them firm. Finally, set out the toppings like whipped cream and sprinkles for guests to add right before eating.