Level: Easy
- Yield: 18 servings
- Nutritional information (per serving 1 of 18): Calories 228; Total Fat 5 g; Saturated Fat 2 g; Carbohydrates 44 g; Dietary Fiber 0 g; Sugar 30 g; Protein 2 g; Cholesterol 6 mg; Sodium 114 mg
- Total time: 1 hr 40 min (includes chilling)
- Active time: 40 min
Ingredients
- One 18.4ounce box storebought brownie mix, plus ingredients called for on the package
- Two 7ounce containers marshmallow creme
- 1 pint vanilla ice cream
Special equipment needed: a 2inch round cookie cutter, a piping bag or resealable plastic bag, and a kitchen torch
Directions
- Prepare the brownies according to the package directions and allow the baked slab to cool completely; do not slice while warm. Place the cooled brownie slab on a flat surface and use the 2inch cookie cutter to cut out 18 rounds, saving scraps for another use. Transfer the brownie rounds to a serving platter.
- Fill a piping bag or a resealable plastic bag (with one corner snipped off) with the marshmallow creme.
- Quickly scoop a portion of vanilla ice cream onto each brownie round. Immediately pipe the marshmallow creme in a swirling motion to fully cover the ice cream and brownie, forming a dome. Carefully brown the marshmallow with a kitchen torch until lightly golden. Serve immediately, or store airtight in the freezer for up to one week.
