Frozen Ice Cream Brownies
Ingredients:
Brownie layer:
Vegetable oil cooking spray
2 tablespoons water
1/4 cup vegetable oil
1 large egg, at room temperature
1 3/4 cups brownie mix
2 (1.4-ounce) milk chocolate-toffee candy bars, coarsely chopped (recommended: Heath or Skor)
Ice cream layer:
1 pint dulche de leche or caramel ice cream, softened
Chocolate layer:
1/3 cup heavy whipping cream
1 3/4 cups milk chocolate chips
Sauce:
1 (12-ounce) bag frozen raspberries, thawed
1/3 cup powdered sugar
Juice of 1/2 a lemon
Directions:
Brownie layer:
In a large bowl mix together the water, oil and egg. Add the brownie mix and stir until blended. Stir in the candy bar pieces. Transfer the batter into an 8x8 baking pan that has been sprayed with vegetable oil spray.
Bake at 350 for 20-25 minutes.
Let the brownies cool completely.
Ice cream layer:
Using a spatula, spread the softened ice cream on top of the brownie layer and freeze until firm, about 4 hours or overnight.
Chocolate layer:
In a small saucepan, heat the cream over medium-low heat until hot but not boiling.
Remove the pan from the heat and add the chocolate chips. Stir until the chocolate has melted and the mixture is smooth.
Using a spatula, spread the chocolate mixture over the ice cream layer. Freeze for at least 1 hour or until ready to serve.
Sauce:
Put the raspberries, sugar and lemon juice in a blender and blend until smooth.
To serve:
Cut the layers into squares and drizzle with the raspberry sauce.
Based on Giada's recipe, found here. This recipe is sort of time consuming because of all the freezing, and has a few steps, but it isn't nearly as complicated as the directions make it seem...even if it was...the payout is sooooo worth it. It is awesome!
