A brownie á la mode in disguise, this dessert is both simple and delicious. If you want to make the hats more colorful, dip the top edge of the cones in melted chocolate then roll them in nonpareils.

Chocolate Brownies
4 oz. unsweetened chocolate
3/4 cup sweet butter
1 3/4 cups sugar
2 tsp. vanilla extract
1/2 tsp. salt
3 eggs 1 1/3 cups all-purpose flour

Witches' Hats Accessories
12 chocolate sugar cones
12 3 1/2-inch brownie circles, plus scraps
1 quart chocolate ice cream
Nonpareils (chocolate disks with round sprinkles)

Directions

1. Preheat the oven to 350 degrees F. Spray a 10- x 15-inch jelly roll pan with vegetable spray and dust with cocoa or flour. In a large glass bowl, microwave the chocolate and butter on HIGH for 2 to 3 minutes, stirring once. Remove bowl and stir until the chocolate is completely melted, then cool slightly. (Or, alternately, place the bowl over a medium saucepan of simmering water and stir occasionally until the chocolate is melted.) By hand, stir in the sugar, vanilla and salt. Fold in the eggs and add the flour, being careful not to over-mix. Spread batter into the prepared pan and bake 15 to 18 minutes, or until a toothpick inserted into the center comes out clean.
2. Cool on wire rack. When brownies are completely cool, cut into 12 3-1/2-inch circles with a round cookie cutter or by tracing a 3 1/2-inch bowl with a small paring knife. Wrap each cut brownie in plastic wrap and save trimmings in a plastic bag.
3. To make the hats, use the brownie scraps to stuff into the bottom of the sugar cones. Fill the rest of the cone with a large, upside-down scoop of ice cream. Flip the cone upside down and place in the center of the brownie circle. Repeat. Makes 12 Witches' Hats.

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