Brownie Ice Cream Bars

Ingredients:

Preheat your oven to 350 degrees Fahrenheit. Line an 8×8 inch pan with parchment paper
and spray with cooking spray to ensure the brownie bars will come out of the pan cleanly.
In a medium bowl, whisk all purpose flour, unsweetened cocoa powder, and salt together
until combined.
In a large bowl, use a wire whisk to combine room temperature eggs, vegetable oil,
granulated sugar, and light brown sugar. Mix until smooth.
Pour the dry flour mixture into the large bowl of wet ingredients. Whisk carefully to
avoid making a mess and overmixing. Only mix until you see the flour mixture disappear,
as overmixing could lead to drier brownies.
Transfer the batter to your prepared pan. Use a knife or rubber spatula to evenly spread
the batter in the pan.
Bake the brownies for 18-24 minutes or until the brownies look set on top and shiny, a
toothpick inserted into the center comes out with crumbs, and the brownies do not wiggle
when the pan is moved.
Allow the brownies to cool fully before moving forward.

Use a spoon to spread Belfonte Brownie Extreme ice cream on top of the cooled
brownies.
If the ice cream is too firm to spread, let it sit for a few minutes to soften it.
Place the pan in the freezer while you prepare the ganache topping.

Place chocolate chips in a bowl.
Heat heavy cream in a small saucepan over medium heat until the cream just starts to
bubble. Keep an eye on it, as it will heat quickly.
Pour the heavy cream on top of the chocolate chips. Use a spoon to push the chocolate
chips below the hot liquid to ensure all parts of the chocolate are heated.
Allow the mixture to sit for 2 minutes before stirring in the center of the bowl with a
spoon. As the mixture begins to come together in the center of the bowl, begin to stir in larger circles until the entire mixture comes together.
Pour the ganache topping on top of the ice cream.
Place the pan back in the freezer for at least 2 hours before slicing and serving.

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