Yield: 1 Servings
|15 ounces||Pack fudge brownie mix|
|¼ cup||Vegetable oil|
|1 quart||Slightly softened ice cream|
|¾ cup||Salted Spanish peanuts|
|1 cup||Powdered sugar|
|⅓ cup||Chocolate chips|
|½ cup||Evaporated milk|
Heat oven to 350. Grease bottom only of 8-9" square pan. In large bowl, combine all brownie ingredients. Beat 50 strokes by hand.
Spread in greased pan. Bake at 350 for 33 to 37 minutes for 8" pan; 24 to 27 minutes for 9" pan. DO NOT OVERBAKE. Cool completely. Spread softened ice cream evenly over cooled brownies; top with peanuts.
Place in freezer until firm. In small saucepan, combine powdered sugar, chips, milk & butter. Bring to boil; cook for 8 minutes, stirring constantly. Remove from heat; stir in vanilla. Let cool 1 hour; pour over peanuts. Freeze until firm.