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Categories:Viewed: 29 - Published at: a year ago
Ingredients
- Reynolds(R) Parchment Paper
- 1 package (22.5 oz) supreme brownie mix with pouch of syrup
- 1 cup chopped walnuts or pecans
- 1 quart vanilla ice cream
- 1 can (8 oz.) chocolate-flavored syrup
- 1 package (8 oz.) frozen whipped topping, thawed
- 12 maraschino cherries, drained
Method
- PREHEAT oven to 350°F. Line a 13- x 9- x 2-inch baking pan with Reynolds Parchment Paper, extending paper to edges of pan; set aside.
- PREPARE brownie mix as directed on package for 13- x 9-inch pan. Stir in nuts. Spread mixture into parchment paper-lined pan.
- BAKE 28 to 30 minutes or until toothpick inserted 2 inches from sides of pan comes out clean. Cool. Use edges or parchment paper lining to lift brownies from pan. Place on a cutting board. Pull back edges of parchment for easy cutting. Cut into 12 bars.
- PLACE brownie on a serving plate, top with a scoop of ice cream, chocolate syrup, whipped topping and a cherry.
