Topping: 1/3 cup quick or old fashioned oats 3 tablespoons all-purpose flour 2 tablespoons brown sugar, firmly packed 1/3 cup peanut butter 1 tablespoon butter Brownies: 1 cup all-purpose flour 3/4 cup quick or old fashioned oats 1/2 teaspoon baking powder 1/4 teaspoon salt1 cup semisweet chocolate chips 1/2 cup butter 3/4 cup granulated sugar 1 teaspoon vanilla extract 2 large eggs
1 quart vanilla ice cream, slightly softened
Heat oven to 350°F (175°C). Line2 (9-inch) round cake pans with aluminum foil, allowing foilto extend over sides of pans. Grease with vegetable shorteningor spray with cooking spray.
For Topping: In a large bowl, combineoats, flour and brown sugar; using a pastry cutter, cut in peanutbutter and butter until mixture is crumbly; set aside.
For Brownies: In a medium bowl, combineflour, oats, baking powder and salt; set aside.
In a medium saucepan, melt chocolate chipsand butter over low heat, stirring frequently. Remove from heat;cool slightly.
Stir in sugar and vanilla into chocolatemixture; add eggs and mix well. Stir in flour mixture and mixwell.
Divide batter evenly between preparedpans. Sprinkle with reserved topping.
Bake for 20 to 22 minutes for 9-inch pan,or just until center of brownie is set. Cool completely in panson wire rack.
To Assemble Ice Cream Sandwich: Spreadsoftened ice cream evenly over one brownie while still in pan.Lift second brownie out of pan; remove foil. With topping sideup, place brownie on top of ice cream, pressing gently. Coverand freeze several hours or overnight. Remove from freezer 10to 15 minutes before cutting. Lift from pan using foil edges.Remove foil; cut into wedges. Store in freezer.
Makes 12 servings.
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