Frozen brownie sundae

Yield: 1 Servings

Measure Ingredient
BROWNIE
15 ounces Pack fudge brownie mix
⅓ cup Water
¼ cup Vegetable oil
1 Egg
FILLING
1 quart Slightly softened ice cream
¾ cup Salted Spanish peanuts
TOPPING
1 cup Powdered sugar
⅓ cup Chocolate chips
½ cup Evaporated milk
¼ cup Butter
½ teaspoon Vanilla

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.

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