August 10, 2012
I've had brownies in ice cream. I've had ice cream on brownies. But until I made these, I had never heard of putting ice cream IN brownies. What brilliant minds think of these things? I guess you can tell from the pictures I still added ice cream on top of the brownies. Whoops. One of these days I'll learn to practice some restraint...just not today.
I'm sure I've talked about how I prefer everything under-baked. Brownies are no exception. I had a good feeling about this recipe because it seemed like adding ice cream to the batter would inevitably produce a brownie that was right up my alley. I'm talking gooey, rich, have a giant glass of milk on hand in case of chocolate overload brownies. Sometimes my hunches on these things are way off, but not this time! I used french silk ice cream to give the brownies a little boost of espresso flavor. You could use whatever kind of ice cream you like. I'd suggest avoiding plain flavors like vanilla or chocolate chip, but I'm not doing the grocery shopping so that's up to you.
Ice Cream Sundae Brownies
Recipe from Picky Palate
1 box Brownie Mix
1/2 Cup canola or vegetable oil
Heaping 1/2 Cup of your favorite Ice Cream (I used french vanilla)
1 1/2 Cups chocolate chips
1/4 Cup hot fudge topping (chilled)
1. Preheat oven to 350 degrees F. In a large bowl mix the brownie mix, 2 eggs and oil until combined…and thick. I did NOT add the water. Scoop in ice cream, chocolate chips and hot fudge; mix until combined. Pour into a foil lined 9×13 inch baking dish that’s been GENEROUSLY sprayed with cooking spray. More is better here. Bake for 40-50 minutes or until toothpick comes clean from center.
2. Let cool completely. Remove foil from baking dish, cut into squares and serve.