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Peanut Butter Ice Cream Brownies

Indulge in these Peanut Butter Ice Cream Brownies! A fudgy brownie base topped with creamy peanut butter ice cream and crunchy peanut butter cups.
Prep Time30 minutes
Cook Time25 minutes
Total Time55 minutes
Course: Dessert
Cuisine: American
Keyword: Chocolate, Decadent, Easy, Ice Cream, Peanut Butter
Servings: 12 servings

Ingredients

  • 1 cup vegetable oil
  • 1 cup granulated sugar
  • 3/4 cup unsweetened cocoa powder
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 tablespoon water
  • 3/4 cup all-purpose flour
  • 1 cup chocolate chips
  • 1 cup sweetened condensed milk
  • 2 tablespoons peanut butter
  • 1 teaspoon vanilla extract
  • 1 1/2 cups whipped topping or fresh whipped cream
  • 1 cup peanut butter cups, chopped (about 12 miniature Reese's)

Instructions

  • In a large mixing bowl, combine the vegetable oil, granulated sugar, and unsweetened cocoa powder. Whisk together until fully combined and smooth.
  • Add the eggs, 1 teaspoon of vanilla extract, and water to the mixture. Whisk again until the mixture is well-blended and glossy.
  • Gently fold in the all-purpose flour and chocolate chips using a spatula. Make sure not to overmix – just combine until you no longer see any dry flour.
  • Preheat your oven to 350°F (175°C). Pour the brownie batter into a greased 9x13 inch baking pan and spread it evenly. Bake for 20-25 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.
  • Once baked, remove the brownies from the oven and let them cool in the pan for about 15-20 minutes. This cooling period is essential for the layering process.
  • In a mixing bowl, combine the sweetened condensed milk, peanut butter, and 1 teaspoon of vanilla extract. Mix until smooth and creamy.
  • Once the brownies have cooled, spread the peanut butter ice cream mixture evenly over the brownies. You can use a spatula or the back of a spoon for this.
  • Spread the whipped topping or fresh whipped cream over the peanut butter ice cream layer, smoothing it out to cover completely.
  • Sprinkle the chopped peanut butter cups evenly over the whipped topping layer for an extra crunch and burst of flavor.
  • Refrigerate the brownies for at least 4 hours (or overnight for best results) to allow the layers to set. Once set, slice into squares and enjoy your Peanut Butter Ice Cream Brownies!

Equipment

  • 9x13-inch baking pan
  • Mixing Bowls
  • Whisk
  • Spatula
  • Measuring cups and spoons

Notes

  • For a different flavor, try using almond butter or cashew butter instead of peanut butter.
  • Swap dark chocolate chips or white chocolate chips for a fun twist.
  • Keep the brownies covered in the refrigerator for up to 3-4 days.