Preheat the oven to 350. Place the cones in muffin tins or on a baking sheet.
Prepare the brownie mix according to the package directions. Spoon the batter
into cones, filling 3/4 full. Bake for 30-35 minutes, or until the tops are
cracked and have risen above the rim of the cones. A cake tester inserted in
the center will not test clean. Remove the cones from the oven and cool to
room temperature. Melt the chocolate chips and butter or margarine in a
double boiler over hot water, stirring until smooth. Dip the tops of the
brownies into the chocolate. If not well covered, dip again. Stand the cones
upright and sprinkle the tops with candy sprinkles. Let them stand at room
temperature until the chocolate hardens before serving. The cones may be
loosely covered and kept at room temperature overnight. Makes 12 cones.
Moist, fudgy brownies are baked in the cones. When dipped in chocolate
frosting and sprinkle, they look just like ice cream cones.