Ice Cream Brownies
INGREDIENTS
- Brownies
- 1 (19.5oz.) 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
- Heat oven to 350 degrees.
- Spray a 15x10x1-inch baking pan with cooking spray.
- In large bowl, combine brownie mix, oil, water and eggs; beat 50 strokes with spoon.
- Add 1/2 cup pecans; mix well.
- Spread in sprayed pan.
- Bake at 350 degrees for 16 to 22 minutes or until center is set.
- Cool completely.
- Spoon ice cream evenly over brownies; smooth with back of spoon.
- Freeze uncovered until firm.
- With fork, drizzle dessert with hot fudge topping using quick rapid strokes; sprinkle with 1/2 cup pecans.
- Let stand at room temperature for about 5 minutes before cutting into squares.
- Serve topped with Cool Whip.