Directions:
- Line two 9-in. cake pans with parchment paper; coat with cooking spray and set aside. Prepare brownie batter according to package directions. Pour into prepared pans.
- Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
- Remove parchment paper. Place one brownie layer in an ungreased 9-in. springform pan. Spread with ice cream. Place remaining brownie layer, crumb side down, over ice cream. Cover and freeze for 4 hours or until firm.
- Remove from the freezer 15 minutes before serving. Remove sides of pan. Garnish with whipped cream and peppermint candies if desired. Yield: 12 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 175.12 Kcal (733 kJ) | ||
| Calories from fat | 107.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.98g | 18% | |
|---|---|---|---|
| Cholesterol | 32.01mg | 11% | |
| Sodium | 32.06mg | 1% | |
| Potassium | 1.63mg | 0% | |
| Total Carbs | 14.25g | 5% | |
| Sugars | 11.04g | 44% | |
| Protein | 2.4g | 5% | |
| Calcium | 80.2mg | 8% | |
| Amount Per 100 g | |||
| Calories | 218.6 Kcal (915 kJ) | ||
| Calories from fat | 134.58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.95g | 18% | |
|---|---|---|---|
| Cholesterol | 39.95mg | 11% | |
| Sodium | 40.02mg | 1% | |
| Potassium | 2.03mg | 0% | |
| Total Carbs | 17.78g | 5% | |
| Sugars | 13.78g | 44% | |
| Protein | 3g | 5% | |
| Calcium | 100.1mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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