Nutrition Facts

Serving Size 63 g

(Approx. 12 Servings)

Amount Per Serving

Calories	220	Calories From Fat	100

% Daily Value*

Total Fat 11 g	17%

Saturated Fat 2 g	10%

Trans Fat 0.0 g

Cholesterol 40 mg	13%

Sodium 160 mg	7%

Total Carbohydrate 27 g	9%

Dietary Fiber 0 g	0%

Sugars 17 g

Protein	3 g

Vitamin A 0%	•	Iron 4%

Vitamin C 2%	•	Calcium 2%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.

The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Brownie Ice Cream Sandwich

Prep Time

8 h 10 m

Cook Time

15 minutes

Total Time

8 h 25 m

Serves

12 People

Ingredients

Recipe makes 12 Servings

21 1/6 Oz pkg. H‑E‑B Decadently European Chocolat Cake Mix

3/4 cup(s) H-E-B Organics Peanut Butter Dots Cereal

3/4 cup(s) H-E-B Creamy Creations 1905 Vanilla Ice Cream

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Instructions

Preheat oven to 375°F. Line a cookie sheet with parchment paper and set in freezer.

Grease a muffin tin with non-stick cooking spray.

Place about 2 tablespoons of cake batter in each cup and top with a pinch of cereal, slightly pressing it into batter.

Bake 10 to 12 minutes or until cooked through and a toothpick inserted in center comes out clean.

Cool brownies completely on counter or cool slightly then chill 15 minutes in fridge before removing from muffin tin.

Repeat with remaining batter for a total of 24 muffin cup brownies.

Spoon a heaping tablespoon of ice cream onto prepared cookie sheet then flatten slightly and shape into approximate size of muffin cups.

Quickly repeat 11 times and return cookie sheet to freezer.

Once all brownies are baked and cooled, peel ice cream pucks off of parchment paper and sandwich between two brownie pieces.

Chef's Note: Try this recipe with your favorite H-E-B Creamy Creations Ice Cream and cereal.