1, 18.75 oz package Ghirardelli Chocolate Supreme 
  Brownie Mix (1 pouch brownie mix and 1 pouch chocolate
  syrup)
1/4 cup water
1/3 cup vegetable oil
1 egg
2 cups ice cream, softened
1/2 cup sprinkles (optional)

Preheat oven to 325°F. In medium bowl, stir together Ghirardelli Chocolate Supreme Brownie Mix, water, oil, egg and chocolate syrup until moistened (about 40 strokes). Spoon batter into lightly greased or parchment paper lined 13x9x2-inch pan. Bake 28-32 minutes. Allow brownie to cool completely. Using a 2 1/2-inch cookie or biscuit cutter, cut brownie into 12 rounds. For each sandwich, place about 1/3 cup ice cream in center of brownie. Place another brownie over top of ice cream and gently flatten until ice cream spreads to the edge of brownie. If desired, roll ice cream edge in colorful sprinkles. Freeze until firm.
Makes 6 ice cream sandwiches.

Variation: For square ice cream sandwiches, prepare brownie as directed. Cut brownie in half. Place ice cream on half of brownie. Top with other brownie half. Gently flatten until ice cream spreads to the edge of brownie. Cut into squares. Freeze until firm