Mint Chip Ice Cream Brownie Squares

By Pebbles-2

These can also be made in individual cupcake liners.

Ingredients

• 1 box brownie mix, baked in 9×13 inch pan (check sizes on back of box)
• 1 1/2 quart mint chip ice cream
• 1 cup chocolate chips
• 1/2 cup cream (heavy or regular)
• 1/4-1/2 teaspoon pure peppermint extract
• 15-20 oreo cookies
• 1 8-ounce container whipped topping
• optional: green food coloring, shaved or curled chocolate or sprinkles

Details

Adapted from ourbestbites.com

Preparation

Step 1

Line a 9×13 inch pan with foil and let foil extend at least 1 inch over edges of pan. Bake brownies according to package instructions. Cool completely and place in freezer to chill. Soften ice cream until you can easily stir it with a spoon. Gently spread in an even layer over brownies. Place pan in freezer to chill. Place chocolate chips in a bowl. Heat cream in microwave until hot and bubbly. Pour over chocolate and cover bowl with plastic wrap. Let sit 5 minutes and then whisk until smooth. Whisk in peppermint extract and let chocolate mixture cool to close to room temperature. Drizzle in an even layer over ice cream layer in pan. Sprinkle crushed cookies evenly over chocolate and lightly press in with your hands. Top with whipped topping and spread out into an even layer. If desired, sprinkle shaved or curled chocolate, or sprinkles on top. Freeze at least several hours (and up to several days, covered), until firm. When ready to serve, let sit at room temperature for about 10-15 minutes to soften. Remove dessert from pan using foil and then cut into squares.

Cupcake Version: If desired, bake 1-2 tablespoons brownie batter in cupcake liners. Once cooled and chilled, layer remaining ingredients on top. Pipe on whipped topping (color with food coloring first, if desired) and freeze until firm.