This recipe was originally found on All Recipes (one of my favorite recipe sites). Reviewers complained of two things. First, that the brownie stuck to paper wrappers. Someone suggested adding a little cake batter in before adding the brownie batter. I tried this on the paper wrappers and it worked fine. For the ice cream cups, I just sprayed them with a bit of Pam and added the brownie batter first. Second, people complained that the brownie didn't cook as fast as the cake and ended up gooey. I simply added the brownie batter to the cups and baked them for about 5 minutes. I then removed them, added the cake batter and cooked them until the cake was finished. You can do less than 5 minutes depending on how fudgy you like the brownies, but not more. Problem solved!
I used Pillsbury Strawberry Cake, Ghirardelli Double Chocolate Chip Brownie Mix, and Pillsbury canned Vanilla Frosting. I chose these because they are all made without milk, however they do have a warning that they may be processed on equipment shared with items that contain milk.
Baked in the paper wrapper:
These are baked in ice cream cups and wrapped up for traveling.
Only the birthday girl had this special writing that was made from Wilton Candy Chips.