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In a saucepan over low heat, melt the chocolate and butter, stirring frequently. Cool slightly; pour into a bowl. Add sugar and eggs; mix well. Stir in flour, walnuts, if desired and vanilla. Place the ice cream cones in muffin cups; fill half full with batter. Bake at 350 degrees for 20-22 minutes or until brownies are set on top and a toothpick inserted near the center comes out with moist crumbs (do not overbake). Cool completely. Just before serving, top each with a scoop of ice cream and garnish with sprinkles.
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