Ice Cream Brownies
CATEGORIES
INGREDIENTS
  • Brownies
  • 1 (19.5¬≠oz.) pkg. Fudge Brownie Mix
  • 1/2 cup oil
  • 1/4 cup water
  • 2 eggs
  • 1/2 cup chopped pecans
  • Filling
  • 8 cups (2qts) vanilla ice cream, slightly softened
  • 1/2 cup hot fudge ice cream topping, heated until warm
  • 1/2 cup chopped pecans
  • 1 cup Cool Whip-thawed (optional)
DIRECTIONS
  1. Heat oven to 350 degrees.
  2. Spray a 15x10x1-inch baking pan with cooking spray.
  3. In large bowl, combine brownie mix, oil, water and eggs; beat 50 strokes with spoon.
  4. Add 1/2 cup pecans; mix well.
  5. Spread in sprayed pan.
  6. Bake at 350 degrees for 16 to 22 minutes or until center is set.
  7. Cool completely.
  8. Spoon ice cream evenly over brownies; smooth with back of spoon.
  9. Freeze uncovered until firm.
  10. With fork, drizzle dessert with hot fudge topping using quick rapid strokes; sprinkle with 1/2 cup pecans.
  11. Let stand at room temperature for about 5 minutes before cutting into squares.
  12. Serve topped with Cool Whip.
RECIPE BACKSTORY
A summer time favorite for us...