This is a new rendition of the brownie-based mud pie served in many restaurants throughout the country.
| 1/2 |
|
cup sugar |
| 1/4 |
|
cup LAND O LAKES® Butter, softened |
| 1 |
|
(1-ounce) square unsweetened baking chocolate, melted |
| 1 |
|
egg |
| 1/2 |
|
cup all-purpose flour |
| 1/4 |
|
teaspoon baking powder |
| 1 |
|
cup thick chocolate fudge ice cream topping |
| 1 |
|
quart peach ice cream, slightly softened** |
|
|
Thick chocolate fudge ice cream topping, if desired |
|
|
Peach slices, if desired |
Heat oven to 350°F. Combine sugar and butter in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add chocolate and egg. Continue beating until well mixed. Reduce speed to low; add flour and baking powder. Beat until well mixed.
Spread batter into greased 9-inch pie plate. Bake for 15 to 18 minutes or until edges just begin to pull away from sides of pan. DO NOT OVERBAKE. Cool 1 hour.
Spread ice cream topping over cooled brownie. Spread softened ice cream over topping. Cover; freeze until firm (4 hours).
To serve, cut into wedges while frozen. Drizzle each serving with ice cream topping, if desired. Garnish with peaches, if
desired.
*Substitute your favorite flavor ice cream.
