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Ice Cream Brownie Mountain

Holiday.Cook's picture
Ingredients
  Eggs 4
  Sugar 2 Cup (32 tbs)
  Vegetable oil 1⁄2 Cup (8 tbs)
  All purpose flour 1 1⁄2 Cup (24 tbs)
  Baking cocoa 2⁄3 Cup (10.67 tbs)
  Baking powder 1 Teaspoon
  Salt 1⁄2 Teaspoon
  Chopped peanuts 1⁄2 Cup (8 tbs)
  Vanilla ice cream 1 Quart, softened
  Frozen whipped topping 8 Ounce, thawed (1 Carton)
  Chocolate syrup 2 Tablespoon
Directions

In a mixing bowl, beat the eggs, sugar and oil.
Combine flour, cocoa, baking powder and salt; gradually add to sugar mixture and mix well.
Stir in peanuts.
Spread into a greased 13-in x 9-in x 2-in baking pan.
Bake at 350° for 25-28 minutes or until a toothpick inserted near the center comes out -with moist crumbs (do not overbake).
Cool on a wire rack.
Line a 2-1/2-qt bowl with a double layer of plastic wrap.
Break brownies into pieces about 2 in square; set aside a third of the pieces.
Line the bottom and sides of prepared bowl with remaining brownie pieces, pressing firmly to completely cover to within 1 in of rim.
Fill brownie-lined bowl with ice cream, pressing down firmly.
Top with reserved brownie pieces, covering ice cream completely.
Cover and freeze overnight.
To serve, uncover and invert onto a serving plate.
Let stand for 10 minutes before removing bowl and plastic wrap.
Spread whipped topping over top and sides of dessert; drizzle with chocolate syrup.
Garnish with nonpareils and peanuts if desired.
Cut into wedges with a sharp knife.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Snack
Method: 
Baked
Interest: 
Holiday, Healthy
Ingredient: 
Chocolate
Preparation Time: 
10 Minutes
Cook Time: 
35 Minutes
Ready In: 
45 Minutes
Servings: 
4

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