1 box brownie mix designed for 9×9-inch pan
1 (1.5 quart) mint chip ice cream
3/4 cups heavy whipping cream
2-3 cups semi-sweet mini chocolate chips, divided
1 (8 ounce) tub whipped topping
Line a 9×13-inch pan with parchment paper. (Note: even though the recipe calls for a brownie mix designed for a 9×9-inch pan, use a 9×13-inch pan to bake with.) Mix brownies according to the directions on the box. Spread brownie mixture evenly over the parchment paper and bake 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs, but no wet batter. Remove ice cream from freezer and let stand at room temperature until soft. Once brownies are cool, spread ice cream evenly over the brownies and then place the pan in the freezer to allow the ice cream to refreeze.
Heat heavy whipping cream in the microwave for 1-2 minutes until hot, not boiled. Pour 1 cup semi-sweet chocolates in cream and set aside. Wait 3 minutes and then stir until completely blended. Set aside and let cool until it reaches room temperature. Remove pan from freezer and spread the chocolate cream evenly over the ice cream. Return pan to freezer for 30 minutes.
Thaw whipped topping until it becomes spreadable. Remove pan from freezer and spread whipped topping over the chocolate layer. Sprinkle 1-2 cups semi-sweet mini chocolate chips over the whipped topping layer. Return pan to freezer for 3 hours before serving.
Recipe provided by glorioustreats.com
Want to make your brownies by scratch? Try these Stout Brownies for a remarkably rich treat.