-
Preheat the oven to 350 degrees. Grease 10 muffin cavities.
-
In a large bowl, combine the melted butter (or coconut oil), eggs, water, and vanilla and whisk until fully combined. Add in the brownie mix and gently mix until just combined. Divide the batter between the 10 muffin cavities. Bake for 18-22 minutes or until the edges are crisp and the inside is just set. Allow to cool slightly, then, using a small measuring cup, press down on the warm brownies to create a small cavity for the ice cream.
-
Remove ice cream from freezer at least 10 minutes before serving so it’s softened and easier to scoop. Scoop desired amount of ice cream to top each brownie cup.
-
To make the ganache, simply combine heavy cream or full fat coconut milk and the dark chocolate chunks and microwave, on 50% power, for 45 seconds to a minutes and stir until all the chocolate is fully melted and smooth. Let cool slightly then drizzle over the sundaes.
-
Garnish with whipped cream and sprinkles.
-
Serve and enjoy!