I love brownies, and this recipe makes them into an after-dinner dessert that’s just heavenly.
—EDIE DESPAIN LOGAN, UT
PREP: 20 MIN. + FREEZING • BAKE: 25 MIN. + COOLING • MAKES: 15 SERVINGS
1package fudge brownie mix (13-in. x 9-in. pan size)
3/4cup chopped walnuts
1can (14 ounces) sweetened condensed milk
2teaspoons peppermint extract
4drops green food coloring, optional
2cups heavy whipping cream, whipped
1/2cup miniature semisweet chocolate chips
1jar (16 ounces) hot fudge ice cream topping, warmed
1/3cup chopped salted peanuts
1. Prepare the brownie mix according to package directions. Stir in the walnuts. Pour into a greased 13x9-in. baking pan. Bake at 325° for 23-27 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
2. Meanwhile, in a large bowl, combine the milk, extract and food coloring if desired. Fold in whipped cream and chocolate chips. Spread over brownie layer. Cover and freeze for several hours or overnight.
3. Let stand at room temperature for 10 minutes before cutting. Drizzle with ice cream topping; sprinkle with peanuts.