Chocolate Thunder Brownie Ice Cream Cake - cooking recipe

Ingredients

1 (18 oz) package Duncan Hines brownie mix
1/2 cup toffee bits and pieces, a little reserved for sprinkling
1/2 cup toasted pecans, a little reserved for sprinkling
1 tsp vanilla extract
1/2 cup heavy cream
1/2 cup semi-sweet chocolate chips
2 cups frozen vanilla yogurt or ice cream
1 1/2 cups whipped cream
1 cup small strawberries, hulled
2 tbsp chocolate shavings

Preparation

Preheat oven to 350\u00b0F. Line an 8 inch square baking pan with foil then coat with oil.
Make brownie mix according to package instructions, adding toffee bits, toasted pecans and vanilla. Transfer to prepared pan and bake for 40 mins, or until a skewer inserted in the center comes out clean. Let cool completely then chill for 2 hours, or until cold.
Place heavy cream in a saucepan. Bring just to a boil then remove from heat and stir in chocolate chips. Let cool for 5 mins then whisk until smooth.
Remove chilled brownie from pan and transfer to a serving platter. Arrange 9 scoops of frozen yogurt over brownie then top each with a little chocolate sauce. Top with whipped cream, strawberries, chocolate shavings and remaining chopped pecans and toffee bits.