| 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
A Message from our Provider:
“Don’t Wait For the Hearse to Take You to Church”