Colossal brownie ice cream sandwich

12 servings

Ingredients

Quantity Ingredient
½ cup Oats; Quick Or Old Fashioned Uncooked
3 tablespoons Unbleached All Purpose Flour
2 tablespoons Brown Sugar; Firmly Packed
⅓ cup Peanut Butter
1 tablespoon Margarine Or Butter
6 ounces Semi-Sweet Chocolate Pieces; 1 Cup
½ cup Margarine Or Butter
¾ cup Sugar
1 teaspoon Vanilla
2 larges Eggs
1 cup Unbleached All Purpose Flour
¾ cup Oats; Quick Or Old Fashioned ;Uncooked
½ teaspoon Baking Powder
¼ teaspoon Salt; Optional
1 quart Vanilla Ice Cream

Directions

TOPPING

BROWNIE

FILLING

Preheat the oven to 350 degrees F. Line two 8 or 9-inch round cake pans with aluminum foil, allowing the foil to extend over the sides of the pan.

Spray with non-stick cooing spray or grease lightly. For the topping, combine the oats, flour, and brown sugar, cut in the peanut butter and margarine until the mixture is crumbly, then set aside.

For the brownie layers, in a medium saucepan, over low heat, melt the margarine and chocolate pieces, stirring frequently. Remove from the heat and cool slightly. Stir in the sugar and vanilla, blending well. Add the eggs, one at a time, blending well. Combine the flour, oats, baking powder and salt, blending well, then add the mixture to the chocolate mixture, mixing well. Divide evenly between the prepared pans. Sprinkle each with half the reserved topping, patting it down gently. Bake 22-24 minutes for the 8-inch layers and 20-22 minutes for the 9-inch layers, or until the center is set. DO NOT overbake! Cool completely, in the pans, on wire racks. Soften the ice cream in the refrigerator for about 15 to 20 minutes. To assemble the sandwich, spread the ice cream over one of the brownie layers, while it is still in the pan. Lift the second layer out of the pan and remove the foil. With the topping side up, place the second brownie layer on top of the ice cream, pressing down gently. Cover with foil and freeze for several hours or overnight. Remove from the freezer 10 to 15 minutes before serving. Lift from the pan, using the foil edges and remove the foil totally. Cut into 12 wedges.

Nutritional Information Per Serving: Calories 380 Calories From Fat 180 Fat 20 Grams Saturated Fat 7 Grams Cholesterol 55 Milligrams Sodium 190 Milligrams From: Quaker Oats

Submitted By RICH HARPER On 07-20-95

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