Subj : Peanut Butter Ice Cream Brownies
To : All
From : Mojo
Date : Tue May 24 2016 07:29 pm
Peanut Butter Ice Cream Brownies
Ingredients
For the brownies
(You may use a box mix or my homemade brownie mix for an 8x8 or 9x9 pan if
you prefer.)
1/2 cup vegetable oil
1 cup granulated sugar
2/3 cup unsweetened cocoa powder
2 large eggs
1 tablespoon vanilla extract
1 tablespoon water
1/2 cup flour
1 cup chocolate chips
1. Preheat oven to 350�F. Line an 8x8 or 9x9 pan with foil and spray with
cooking spray.
2. Stir oil, sugar, cocoa, eggs, vanilla, and water until smooth. Stir in
flour, then stir in chocolate chips. Spread in prepared pan and bake for 23-26
minutes until they just start to loose their glossy sheen. (I like mine a
little under done.) Cool completely before continuing.
3. Stir together sweetened condensed milk, peanut butter, vanilla, and whipped
topping. Stir in peanut butter cups.
4. Use foil to carefully remove the entire sheet of brownies from the pan. Line
the same pan with plastic wrap, making sure that the plastic overhangs the
edges and that the plastic comes up the sides of the pan all the way.
5. Remove the foil from the brownies and place the brownie slab carefully back
in the pan, on top of the plastic. Spread ice cream mixture on top. Wrap up the
plastic wrap, adding more as needed, to completely cover the ice cream layer.
Freeze for at least 4 hours or overnight before serving. Store in freezer.
Notes:
If you are using fresh whipped cream you'll need about 1/2 cup heavy whipping
cream to make the 1 1/2 cups.
If you're using a box brownie mix or my homemade mix, use the ingredients
listed on the box, but add the chocolate chips.
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