My daughter just turned 9! This birthday celebration-worthy dessert was super sweet and decadent – my daughter called it “amazing”! 😉 Thanks for reading, enjoy!
Brownie Layer – adapted from Handle the Heat
- 1 cup semi-sweet chocolate chips (*next time I think I’ll use bittersweet chocolate*)
- 1 1/2 sticks (6 ounces) unsalted butter, cut into pieces
- 4 ounces unsweetened chocolate, chopped
- 1 1/2 cups granulated sugar
- 3 large eggs plus 1 egg yolk
- 1 teaspoon vanilla extract
- 3/4 cup (94 grams) all-purpose flour
- 1/4 teaspoon fine sea salt
Directions –
Preheat the oven to 350°F. Line an 8×8-inch or a 13×9-inch baking pan with parchment paper. (*I didn’t do this, but it makes for easier pan removal and slicing later on*)
Melt the chocolate and butter over a double boiler. Stir to combine and take off the heat and set aside to cool slightly.
In a large bowl, use an electric mixer to beat the eggs and sugar on medium-high speed until light and thick, about 3 minutes. Beat in the vanilla extract. Stir in the cooled chocolate mixture with a rubber spatula. Add the flour and salt, folding gently until combined.
Pour the batter into the prepared baking pan. Bake until a tester comes out with moist crumbs still attached, 35 to 40 for the 8×8 pan, or 20-25 minutes for the 13×9 pan. Do not overbake. Let cool to room temperature. Once cooled, place it in the freezer for at least 4 hours or overnight in preparation for the ice cream layer.
For the Mint Chip “Cake” – adapted from Glorious Treats
Ice Cream Layer-
- 1 carton (1.5 quarts) Mint Chip Ice Cream
Chocolate Layer-
- 3/4 cup heavy whipping cream
- 1 cup semi-sweet chocolate chips
Whipped Cream Layer-
- 1- 8oz tub of Whipped Topping (*I used Truwhip*)
Garnish/Toppings-
- Chopped Andes Mints, and/or mini chocolate chips
Directions –
Ice Cream Layer–
Allow a carton of ice cream to sit out at room temperature about 20 minutes, until soft enough to spread over the cooled brownies. Once the ice cream has been evenly spread, place the entire pan in the freezer to allow the ice cream to re-freeze.
Chocolate Layer–
Heat the cream in the microwave for 1-2 minutes until hot (watch it so it does not boil). Add chocolate chips to the hot cream and set aside (undisturbed) about 3 minutes to allow the chocolate to melt. After 3 minutes, stir the chocolate until the cream and chocolate are fully combined. Set aside and allow to cool to about room temperature. Once cool, pour the chocolate over the ice cream layer, and spread evenly. Return pan to freezer.
Whipped Cream Layer–
Spread the whipped topping over the chocolate layer, then garnish with toppings of your choice. Return pan to freezer and FREEZE AT LEAST 3 HOURS before serving. The entire dessert can be made ahead, and kept in the freezer (covered) up to 3 days in advance.
Mom-Makes... 
Sounds delicious! This is perfect for the spring weather 🙂
Belated Happy Birthday to your daughter! 🙂
Thank you! 🙂