Prep 10 mins
Cook 40 mins
Another Pillsbury Bake-Off winner. I'll be making this for the first time for a Death by Chocolate night. It sounds easy and delicious.
- 1 (18 ounce) package dark chocolate cake mix (reserve 2/3 cups)
- 1⁄4 cup butter, softened
- 1 large egg
- 1 cup chopped pecans
- 2 large eggs
- 2⁄3 cup cake mix (previously reserved)
- 1⁄2 cup powdered sugar
- 1 cup chocolate ice cream, softened
- 1 teaspoon vanilla
- 1 cup chocolate chips (semi-sweet)
- Preheat oven to 350°.
- Set aside 2/3 cup cake mix.
- At low speed, beat the remaining cake mix, butter and 1 egg until crumbly.
- Press into the bottom of a sprayed 9x13 pan.
- Bake at 350° for 10 minutes.
- Meanwhile, beat 2 eggs until frothy.
- Add 2/3 cup cake mix, powdered sugar, ice cream and vanilla, blend on low.
- Sprinkle chocolate chips over the baked base, pour filling over the chips.
- Bake another 30-40 min, top should spring back when lightly touched in center.
- Do not overbake.
- When cooled completely, sprinkle with powdered sugar, and cut into bars.
This is a fudge brownie for sure! The creamy-like consistency makes this a cross between fudge and a brownie and they are just super-delicious! They set up beautifully for cutting into squares and a little goes a long way because of their rich sweetness. I normally eat Healthy Choice ice cream but skipped it for this recipe and went straight for the Haagen Daaz. (Tough thing to have to do I tell ya). I also used Betty Crocker Super Moist cake mix and Hersheys chocolate chips. Chef Dee, thanks so much for sharing these- we devoured them!
They are a version of ultra glorified brownies. But, Man, are they good! My family and co workers loved them. Don't forget to press the nuts into the crust before baking for 10 minutes. I cover the pan when it was still slightly warm. This made the top moist. The recipe is right, DO NOT OVERBAKE!