Preheat oven to 350 degrees. Line a cupcake tin with foil cupcake liners.

Melt butter in a saucepan over medium heat. Once melted allow to cool.

Once cool, whisk in cocoa powder. Whisk in sugar. Once mixed, whisk in eggs one at a time. Whisk in vanilla. Add in flour and salt and mix just until combined. Don't over mix. Spread one tablespoon of batter into the cupcake liners.

Bake for 7 minutes or until toothpick inserted comes out clean.

Remove from oven and cool completely.

While brownies are cooling, place ice cream on the counter to soften.

Once brownies have cooled, scoop and spread 1/4 cup softened ice cream into each cup. Sprinkle with mini chocolate chips. Cover and freeze until frozen, about 4 hours.

Carefully remove cupcake liners and serve.