In our immediate family, all 4 of our birthdays happen within 22 days. It starts with mine, 5 days later it’s our eldest’s, 13 days later my husband, & lastly, 4 days after his, our youngest’s. I’ve often said I don’t just happen to have a sweet tooth, I have a sweet mouth because I rarely turn away sweets, but after all our birthdays & goodies in a short amount of time, the reprieve is welcomed. However, with that said, you best believe, we all enjoyed these! Bonus: they were incredibly easy to make. Extra bonus: there are plenty in the freezer for when the need for something sweet strikes again – and it will.

Ingredients:

2 boxes Ghirardelli’s Dark Chocolate Brownie mix (2 eggs & vegetable oil)

Häagen-Dazs Coffee Ice Cream, about 3 1/2 cups

Preparation:

1. Preheat oven to 325° F.

2. Line a 9×13” pan with parchment paper, ensuring enough paper to hang over the edges. Spray with nonstick spray; set aside. Using one box of brownies at a time, prepare according to package instructions. The box will specify use of an 8×8 or 9×9 pan, but for this recipe you’ll use the 9×13 pan.

3. Once ingredients are mixed together, spread batter over prepared pan. Bake for 20 minutes, but begin to check at 18.

4. Once brownies are set in middle, transfer pan to a wire rack to cool completely.

5. Once completely cooled, remove brownies from the pan using the overhang of parchment paper & transfer to a cookie sheet. Place in freezer.

Repeat steps 1-4 with the next box of brownies. Now, instead of removing the brownies with overhang of the parchment paper, place pan of cooled brownies in freezer for a few hours to firm up.

Remove ice cream from freezer & allow to soften on counter for 15 minutes (or 30 minutes if ice cream had been in deep freezer). Spoon softened ice cream onto brownies still in the pan & spread evenly. Remove the parchment paper from the other brownies on cookie sheet & place right side up on top of ice cream. Return to freezer for at least 5 hours, or overnight.

When ready to serve, cut with brownies still in the pan (I used a food scraper which worked perfectly) & then using the overhang of parchment paper, remove from pan. Serve immediately. Place remaining in a Tupperware container, placing parchment paper between layers as needed, & store in freezer.

Enjoy!