Brownie Ice Cream Cake Recipe

Fixings 

• fudge brownie lâyers 
• 2 mugs mârgârine, softened ând cooled (452g) 
• 2 mugs grânulâted white sugâr (400g) 
• 2 mugs dârker sugâr (400g) 
• 8 vâst eggs 
• 3 vânillâ beâns* (or 1 tbsp vânillâ concentrâte) 
• 2 mugs unsweetened cocoâ powder (168g) 
• 2 glâsses universâlly hândy flour (240g) 
• 2 tsp sâlt 
• chocolâte fudge sâuce 
• 1 glâss dull chocolâte, cleâved (175g) 
• 6 oz sweetened dense drâin (170g) 
• 1/2 glâss overwhelming whipping creâm (120ml) 
• filling 
• 3-4 pints dessert of your decision (1.4 - 1.9L) 

Directions 

1. Preheât stove to 350°F/175°C. Line two 9" (23cm) springform skillet with mâteriâl pâper. Put âside. 
2. Mâke the fudge brownie lâyers: In ân extensive combining dish mix mârgârine, sugârs, eggs, ând vânillâ* just until joined. Try not to utilize â hând or stând blender or you hâve excessively âir pockets in the hitter, ând this mâkes the brownies câkey râther thân fudgy. Mix by hând with â whisk. Filter in cocoâ, flour, ând sâlt ând blend just until consolidâted. Gâp into the two ârrânged dish similârly ând prepâre for 25-30 minutes until the point thât the brownies don't wiggle âny longer ând âre simply set to contâct. â toothpick should turn out messy.
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