Yield: 1 Servings
Measure | Ingredient |
---|---|
\N \N | BROWNIE |
15 ounces | Pack fudge brownie mix |
⅓ cup | Water |
¼ cup | Vegetable oil |
1 \N | Egg |
\N \N | FILLING |
1 quart | Slightly softened ice cream |
¾ cup | Salted Spanish peanuts |
\N \N | 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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