A fudgy brownie topped with peppermint ice cream and drizzled with mint sauce is a minty delight!
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1/2 cup Land O Lakes® Butter
2 ounces unsweetened baking chocolate
1 cup sugar
3/4 cup all-purpose flour
2 large Land O Lakes® Eggs
1/2 cup sugar
1/3 cup water
1/4 cup Land O Lakes® Butter
2 tablespoons light corn syrup
1 cup semi-sweet chocolate chips
2 teaspoons peppermint extract
1 quart mint chocolate chip ice cream
Heat oven to 350°F. Grease 9-inch pie pan; set aside.
Combine 1/2 cup butter and unsweetened chocolate in 2-quart saucepan. Cook over medium heat, stirring occasionally, 4-6 minutes or until melted. Remove pan from heat. Stir in 1 cup sugar, flour and eggs; mix well.
Spread batter into prepared pan. Bake 20-25 minutes or until brownie is set in center. (Do not overbake.) Cool completely.
Meanwhile, combine 1/2 cup sugar, water, 1/4 cup butter and corn syrup in 2-quart saucepan. Cook over medium heat, stirring constantly, 5-8 minutes or until mixture comes to a full boil. Boil 3 minutes. Remove from heat. Immediately add chocolate chips; beat with whisk or rotary beater until smooth. Stir in peppermint extract. Cool to room temperature.
To assemble pie, scoop ice cream over brownie in pie pan. Cover; freeze 1-2 hours or until firm.
To serve, let pie stand at room temperature 10-15 minutes. Drizzle with mint sauce; slice into wedges. Store in freezer.
Serve remaining fudge sauce over ice cream.
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