Brownies with ice cream (aka Brownies á la mode) is one of my favorite quick and easy desserts to make. It is an instant kid-pleaser. These brownies have the added bonus of having a gooey caramel and chocolate center. As you can see in the picture, when the brownies are warm and gooey, it is hard to make perfect squares, but that makes them oh-so-delicious.
Josh hit an over-the-fence home run in practice and to celebrate my husband promised a pizza party for him and four friends. A pizza party isn’t complete without dessert. Thus, I decided to whip up these in between going for a hike with our three boys, having five 8 years-olds running around, and prepping for a “thank-you for babysitting” dinner. The brownies were a hit for all.
- Don’t overcook the sugar, butter mixture. It only needs to be heated until the butter melts.
- I usually mix one egg in a time to get a smooth batter.
- I used the pampered chef 8×8 square stone baker. If you keep them in the pan, it will keep the brownies warm for at least an hour. I like when the ice cream melts on top of a warm square.
- I used Kraft Caramel bits, which melt easy and create a nice gooey inner layer.
This recipe was inspired by the Walnut Fudge Brownie recipe in the cookbook, “Cooking for Two” by Better Homes and Gardens. This cookbook doesn’t seem to be in regular print anymore, but you can find it second hand.