Ingredients
Scale
- 1 box (18 oz) of your favorite fudgy brownie mix
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1/4 cup water
- 1 quart high-quality vanilla or chocolate ice cream, slightly softened
- 1/2 cup semi-sweet chocolate chips
- 1 teaspoon vanilla extract
- 1/2 cup heat-treated flour (for the raw batter swirl)
- 1/4 cup cocoa powder
- 1/2 cup sweetened condensed milk
Instructions
- Preheat your oven to 350°F (175°C). Grease an 8×8 inch square baking pan. Mix the brownie mix with the melted butter, eggs, and water as directed on the box, but under-bake them by about 5 minutes to ensure they stay extra chewy. Once finished, remove from the oven and let them cool completely. Once cool, crumble half of the brownies into small, bite-sized pieces and set the other half aside for snacking or another layer.
- In a medium bowl, whisk together the heat-treated flour, cocoa powder, and sweetened condensed milk. Add a splash of vanilla extract. This creates a thick, fudgy paste that mimics raw brownie batter but is completely safe to consume without baking. Fold in the chocolate chips. If the mixture is too thick, add a tablespoon of milk until it reaches a ribbon-like consistency.
- Take your softened ice cream and place it in a large chilled bowl. Quickly fold in the crumbled brownie pieces from Step 1. Do not over-mix, or the ice cream will melt too much. Using a spatula, drop dollops of the brownie batter swirl from Step 2 into the ice cream. Use a butter knife to gently swirl the batter through the ice cream to create thick “veins” of chocolate throughout the mixture.
- Transfer the mixture into a freezer-safe container or a loaf pan lined with parchment paper. Smooth the top with a spatula. For an extra touch of decadence, press a few more chocolate chips or brownie bits into the top. Cover tightly with plastic wrap or a lid and freeze for at least 4 to 6 hours, or until firm.
- Remove the container from the freezer and let it sit at room temperature for 5 minutes to soften slightly. Use a warm ice cream scoop to serve the dessert into bowls or waffle cones. The result is a multi-textured masterpiece with chewy brownie chunks and fudgy batter swirls in every bite.
- Cook Time: 45 minutes