2 eggs
3/4 c. sugar
1/4 c. brown sugar
4 T. brewed coffee
1 T. vanilla extract
3/4 c. cocoa powder
1/4 t. salt
1/2 c. flour
1 jar of fudge sauce
1 quart of cookie dough ice cream
1 tub of cool whip
decorating gel
sprinkles
To make the brownie batter, melt the butter and let it cool before adding eggs, sugars, coffee, and vanilla. Whisk to combine. Add cocoa powder and salt and whisk until smooth. Add flour and stir just until combined. Spread batter into a greased dish. Bake at 350 degrees for 26 minutes. Let cool and top with fudge sauce. Freeze for 20 minutes while thawing the ice cream. Top the fudge layer with the entire carton of ice cream. Smooth with a spatula and freeze until firm. Spread whipped cream topping over the top and freeze again. Decorate with gel and sprinkles. Let thaw for a few minutes before slicing into pieces.
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