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Prep 60min
Total9hr0min
Servings8
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Ingredients
1
box Betty Crocker™ Fudge Brownie Mix
1/4
cup water
2/3
cup vegetable oil
2
eggs
1/2
gallon vanilla ice cream
2
cups chopped chocolate candy bars, plus more for topping
Chocolate syrup, for topping
Caramel sauce, for topping
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Steps
1
Preheat oven to 350°F. Line two 8-inch round cake pans with parchment paper and lightly spray paper with cooking spray. Prepare brownies as directed on box and divide batter between two prepared pans. Bake brownies until a toothpick inserted in the center of each cake comes out clean, about 20-25 minutes. Remove from oven and cool 30 minutes in pans. With 10 minutes left, remove ice cream from freezer to soften slightly.
2
Remove cakes from pans. Lightly spray the bottom of an 8-inch springform pan with cooking spray and place one fully cooled cake in the bottom of springform pan.
3
Scoop half the vanilla ice cream (about 10 scoops) into a large bowl. Add 1 cup chopped candy bars and stir to combine. Spread ice cream evenly on top of brownie cake in pan. Place pan in freezer 15-20 minutes to firm.
4
Remove cake from freezer and top ice cream layer with remaining cake. Combine remaining ice cream and 1 cup chopped candy bars and spread over brownie cake; smooth top with a spatula. Cover pan with aluminum foil and freeze at least 8 hours or overnight.
5
The next day, remove cake from freezer. Uncover cake and run a butter knife along edge of pan to remove cake from pan. Remove side of springform pan and place cake on a serving plate. Top with more chopped candy bars and drizzle with chocolate syrup and caramel sauce, if desired. Serve immediately.
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No nutrition information available for this recipe
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