…an eggcellent treat
After posting my Ice Cream Sundae Brownies, I had several people asking me for one! Since they were so delicious and quite easy to make, I decided to make another batch to share with everyone on Easter. I used an egg-shaped cookie cutter to shape them and the leftover Vanilla Buttercream Frosting to decorate them. Let’s just say, they disappeared within minutes…not including the few I snuck for myself J
Vanilla Buttercream
(Recipe by Savory Sweet Life)
(Makes 2.5 cups)
1 cup unsalted butter, softened (but not melted!)
3-4 cups confectioners (powdered) sugar, sifted
1/2 teaspoon table salt
1 tablespoon vanilla extract
Up to 4 tablespoons milk or heavy cream
Ice Cream Sundae Brownies
(Recipe by Picky Palate)
1 box Brownie Mix
2 eggs
1/2 cup canola or vegetable oil
Heaping 1/2 cup of your favorite Ice Cream (I used Breyers Neapolitan)
1 1/2 cups chocolate chips
1/4 cup hot fudge topping, chilled
For the Vanilla Buttercream
(Recipe by Savory Sweet Life)
(1) Beat butter for a few minutes with a mixer with the paddle attachment on medium speed
(2) Add 3 cups of powdered sugar and turn your mixer on the lowest speed (so the sugar doesn’t blow everywhere) until the sugar has been incorporated with the butter
(3) Increase mixer speed to medium and add vanilla extract, salt, and 2 tablespoons of milk/cream and beat for 3 minutes
(*) If your frosting needs a more stiff consistency, add remaining sugar; If your frosting needs to be thinned out, add remaining milk 1 tablespoons at a time
Ice Cream Sundae Brownies
(Recipe by Picky Palate)
(1) Preheat oven to 350° F
(2) In a large bowl mix the brownie mix, 2 eggs and oil until combined. (I did NOT add the water)
(3) Scoop in ice cream, chocolate chips and hot fudge; mix until combined
(4) Pour into a foil lined 9×13 inch baking dish that’s been GENEROUSLY sprayed with cooking spray
(5) Bake for 40-50 minutes or until toothpick comes clean from center
(6) Let cool completely; remove foil from baking dish, shape into eggs, frost as desired, and enjoy! :)