Peppermint Oreo Hot Fudge Brownie Sundae Bars

Brownie Layer:
1 18 oz. pre-packaged brownie mix without chocolate chunks (I prefer Dark Chocolate Duncan Hines)
2 Tablespoons all-purpose flour
2 Tablespoons cocoa
1 egg + 1 egg yolk
3 Tablespoons sour cream 
⅓ cup vegetable oil
⅓ cup whole milk 

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2.5 Quarts Ice Cream (I mixed peppermint Oreo chunks into vanilla ice cream)

Preheat the oven to 350 degrees. Mix together brownie mix with the rest of the ingredients for the Brownie Layer. Mix on medium speed just until blended. Don’t over-mix. Spray a 9” x 13” pan with baking spray. Place a 12” x 16” parchment sheet into the pan so that the 12” side of parchment lays in the 13” side of the pan and there’s several inches on either side of the 9” side. (You will remove brownie sundae bars from the pan before serving. This extra parchment serves as an easy way to remove from the pan.  This step can be omitted if you’d like to serve it straight from the baking pan.) Spread brownie mixture evenly over parchment paper lined pan. Bake at 350 degrees for 20+ minutes. Remove from the oven and let cool completely. Soften ice cream and spoon over cooled brownies. Spread out evenly. Freeze for 2+ hours. Flatten pieces of Peppermint Oreo Layer and place on top of the Ice Cream layer.  Freeze for 2 more hours. Just before serving, loosen edges with a knife then pull on parchment paper to remove from the pan. Cut into 24 squares. Serve with warm Peppermint Hot Fudge Sauce. Share!

Peppermint Oreo Layer
15oz package of Peppermint Oreos (I use the Trader Joe’s version- seasonal item)
6 oz. Cream cheese

Crush Oreos. Add softened cream cheese. Mix well. I prefer the food processor for both of these jobs. It takes less than a minute each.

Peppermint Hot Fudge Sauce
2 cups semi-sweet chocolate chips
1 cup heavy whipping cream
¾ teaspoon peppermint extract
Dash of salt

Melt chocolate chips and cream in the microwave for 1 minute and stir until smooth. Stir in salt. Serve warm.