CATEGORY |
CUISINE |
TAG |
YIELD |
Vegetables, Eggs, Dairy, Grains |
Spanish |
Desserts, Brownies |
1 |
Servings |
INGREDIENTS
|
|
BROWNIE |
15 |
oz |
Pack fudge brownie mix |
1/3 |
c |
Water |
1/4 |
c |
Vegetable oil |
1 |
|
Egg |
|
|
FILLING |
1 |
qt |
Slightly softened ice cream |
3/4 |
c |
Salted Spanish peanuts |
|
|
TOPPING |
1 |
c |
Powdered sugar |
1/3 |
c |
Chocolate chips |
1/2 |
c |
Evaporated milk |
1/4 |
c |
Butter |
1/2 |
ts |
Vanilla |
INSTRUCTIONS
Heat oven to 350. Grease bottom only of 8-9" square pan. In large
bowl, combine all brownie ingredients. Beat 50 strokes by hand.
Spread in greased pan. Bake at 350 for 33 to 37 minutes for 8" pan;
24 to 27 minutes for 9" pan. DO NOT OVERBAKE. Cool completely. Spread
softened ice cream evenly over cooled brownies; top with peanuts.
Place in freezer until firm. In small saucepan, combine powdered
sugar, chips, milk & butter. Bring to boil; cook for 8 minutes,
stirring constantly. Remove from heat; stir in vanilla. Let cool 1
hour; pour over peanuts. Freeze until firm.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
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