Peanut Butter Ice Cream Brownies
Indulge in these decadent Peanut Butter Ice Cream Brownies! Rich, fudgy brownies topped with creamy peanut butter ice cream will leave you craving more.
Equipment
- Mixing bowls
- Whisk
- Baking pan (9x13 inch)
- Spatula
- Measuring cups and spoons
- Knife or pizza cutter
Ingredients
- 1 cup vegetable oil This keeps the brownies moist and fudgy.
- 1 cup granulated sugar For that perfect sweetness.
- 1 cup unsweetened cocoa powder Adds rich chocolate flavor.
- 2 large eggs Bind the ingredients together.
- 1 teaspoon vanilla extract Enhances the overall flavor.
- 1 tablespoon water Helps to incorporate the dry ingredients.
- 1 cup all-purpose flour For structure and texture.
- 1 cup chocolate chips More chocolate? Yes, please!
- 1 cup sweetened condensed milk Creates a luscious ice cream layer.
- 2 tablespoons peanut butter Adds that signature peanut butter flavor.
- 1 teaspoon vanilla extract For the ice cream layer.
- 1 ½ cups whipped topping or fresh whipped cream For a delightful finish.
- 1 cup peanut butter cups, chopped (about 12 miniature Reeses) for that crunchy, peanut butter goodness.
Instructions
- Preheat your oven to 350°F (175°C). Grease your baking pan or line it with parchment paper for easy removal. In a mixing bowl, combine the vegetable oil and granulated sugar, whisking until smooth.
- Mix in the eggs one at a time, followed by the vanilla extract and water. Continue to whisk until everything is well combined.
- Sift together the cocoa powder and all-purpose flour, then fold them into the wet ingredients. Be careful not to overmix; a few lumps are okay!
- Gently fold in the chocolate chips, ensuring they are evenly distributed throughout the batter.
- Pour the batter into the prepared baking pan, spreading it evenly. Bake for about 20-25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Let it cool in the pan.
- While the brownies are cooling, in a separate bowl, combine the sweetened condensed milk, peanut butter, and vanilla extract. Mix until smooth and well incorporated.
- Gently fold in the whipped topping or fresh whipped cream until the mixture is light and fluffy.
- Once the brownies are completely cool, spread the peanut butter ice cream mixture over the brownies. Top with chopped peanut butter cups for a delightful crunch.
- Cover the pan and freeze for at least 4 hours, or until the ice cream layer is firm. When ready to serve, slice into squares and enjoy!
Notes
- These brownies are freezer-friendly! Store in an airtight container for up to 2 months.
- Let brownies sit at room temperature for a few minutes before serving to soften the ice cream layer.
- Feel free to substitute other nut butters for a twist on flavor.