1. Preheat waffle maker according to manufacturers directions. Spray with cooking spray or brush with oil, if necessary.
2. In large bowl, make brownie batter according to package directions, using one extra egg than is called for on the package.
3. Pour batter onto center of hot waffle maker. (Check manufacturer’s directions for recommended amount of batter.) Bake about 2 to 4 minutes or just until steaming stops. Check at 2 minutes to ensure the waffle isn’t burning. Carefully remove waffle. Repeat with remaining batter. Cool brownie waffles on a rack.
4. Spoon the ice cream evenly onto 2 waffles. Top with two more waffles. Gently press down and wrap tightly in plastic wrap. Freeze for at least 2 hours.
5. Unwrap the frozen waffle cakes and cut one of them in half, down the middle. These pieces will be the ears. Remove a small piece at the tip of one end of each “ear” at a slight angle, so they will fit neatly against the “face”. Arrange the face and ears onto a serve platter. Place the toasted waffle circles on the face for the cheeks.
6. Arrange the banana slices and blueberries above the cheeks to make the eyes. Use slivers of strawberry to make a mouth and a raspberry and licorice strings to make a nose and whiskers. Serve immediately or keep frozen until ready to serve. 

Tips:

• The extra egg in the brownie batter gives the brownie more structure and makes it easier to remove from the waffle maker. 
• We used 1/2 cup batter for our waffles, but your waffle maker may require a different amount. Make sure to check the manufacturer for exact amounts.
• Brownie waffles may not take as long to cook as regular waffles, which is why we recommend checking the waffles after 2 minutes.
• You only need 4 brownie waffles to create this bunny, and this recipe makes between 6 to 7 waffles. Extra waffles can be frozen.
• For an extra layer of flavor, spread hot fudge or caramel ice cream topping over the ice cream before adding the top layer of waffle.