Preheat oven to 350 degrees F. Spray 10 cups of a 12 cup muffin pan with nonstick spray.

In medium bowl, whisk butter, sugar and cocoa powder until well combined. Add eggs one at a time, whisking to combine after each addition. Stir in vanilla.

Add flour and salt; stir until well combined. Fold in chocolate chips.

Divide batter into prepared muffin cups.

Transfer to oven and bake 20 to 22 minutes or until toothpick inserted in center of cups comes out mostly clean. Remove pan from oven and leave brownies in pan.

As soon as brownies are removed from oven, press the bottom of a small measuring cup or shot glass into each brownie to make an indentation.

Transfer pan to cooling rack and allow brownie bowls to cool completely before removing from pan. When brownies are cooled completely, run a small offset spatula or knife around outside of each brownie cup to loosen, then remove cups from pan.

To serve, fill each brownie bowl with a small scoop of ice cream and top with sprinkles.