This is a new rendition of the brownie-based mud pie served in many restaurants throughout the country.
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1/2 cup sugar
1/4 cup Land O Lakes® Butter, softened
1 (1-ounce) square unsweetened baking chocolate, melted
1 large Land O Lakes® 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. Spray 9-inch pie plate with no-stick cooking spray; set aside.
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. Add flour and baking powder; beat at low speed until well mixed.
Spread batter into prepared pie plate. Bake for 15-18 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 4 hours or until firm.
Cut into wedges while frozen. Drizzle each serving with ice cream topping, if desired. Garnish with peaches, if desired.
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