Frozen brownie sundae
1 Servings
Ingredients
| Quantity | 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 |
Directions
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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