Ice Cream Brownie Mountain
|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|
|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|
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.