Preheat your oven according to the instructions on the boxed brownie mix, usually around 350°F (180°C). In a mixing bowl, combine the gluten-free brownie mix with the required amount of melted vegan butter and your chosen egg replacer.

Pour the brownie batter into a lined 9x9-inch baking dish and spread it evenly. Bake for approximately 25-30 minutes, or until a toothpick comes out with a few moist crumbs.

Allow the brownies to cool for about 10 minutes. Lift them out and shape approximately 12 pieces into cone shapes.

Press sliced almonds or your preferred cereal flakes onto the surface of the shaped brownie cones.

Place the brownie cones onto a parchment-lined baking sheet and freeze for about 30 minutes.

Melt the chocolate chips and coconut oil in a microwave-safe bowl, stirring after each 30-second increment until smooth.

Dip each frozen brownie cone into the melted chocolate mixture and allow any excess to drip off.

Sprinkle powdered sugar over the chocolate-coated brownie cones for a frosty effect. Let them sit until the chocolate is set before serving.