Peanut Butter-Brownie Ice Cream Bars
Ingredients
- 1 (16-oz) pkg fudge brownie mix
- ½ cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- ½ tsp instant espresso
- 1 cup creamy peanut butter
- 1 (48-oz) container vanilla ice cream
Instructions
- Preheat oven to 350°F. Line two (9-inch) pans with parchment paper, leaving a 2-inch overhang on each side.
- Whisk brownie mix, oil, eggs, vanilla, and instant espresso in a large bowl until smooth. Pour half of brownie batter into each prepared pan.
- Bake 15 to 17 minutes or until a wooden pick inserted in center of brownies comes out clean.
- Allow uncut brownies to cool completely in pans; place pans in freezer 20 minutes. Remove 1 pan from freezer; spread peanut butter evenly over brownies. Freeze 20 to 30 minutes longer or until peanut butter begins to harden.
- Remove peanut butter brownies from freezer; spread ice cream over peanut butter. Top with remaining brownie layer, removing parchment. Freeze brownies 20 minutes before serving. Use parchment paper to lift brownies from pan; cut into 9 servings.
Nutritional Information
| Main | Total | |
| Servings | 9 | |
| Calories |
641
|
641
|
| Fat (g) | 38 | 38 |
| Sat. Fat (g) | 10 | 10 |
| Protein (g) | 12 | 12 |
| Carb (g) | 66 | 66 |
| Fiber (g) | 1 | 1 |
| Sodium (mg) | 339 | 339 |
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