Ingredients

The following ingredients have 9 Servings
  • 1/2 cup unsalted butter
  • 1/2 cup unsweetened cocoa powder
  • 1 cup granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup all purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup crushed oreo cookies (or other chocolate cookies)
  • 1/2 gallon Tillamook Fireside S'mores Ice Cream
  • 1 1/2 - 2 cups mini marshmallows
  • 1/2 cup crushed graham crackers
  • 1/4 cup heavy cream
  • 1/2 cup semi-sweet chocolate chips

Instruction

  • Preheat oven to 350 degrees. Spray the bottom of a 9 inch springform pan with non-stick spray.
  • Melt butter in a skillet over medium-low heat. Once melted, mix in cocoa powder. Allow to cool 10 minutes.
  • Whisk sugar into cocoa mixture. Whisk in eggs one at a time. Whisk in vanilla.
  • In another bowl combine flour, baking powder and salt. Slowly whisk into the cocoa mixture. Fold in crushed cookies.
  • Spoon batter into prepared baking pan. Bake for 20 - 25 minutes or until a toothpick inserted comes out with just a few crumbs on it.
  • Remove from oven and allow to cool completely.
  • While cooling, place ice cream on the counter for 20 minutes to soften.
  • Spread softened ice cream over brownies. Top with marshmallows and graham crackers. Place in the freezer until frozen, at least 4 hours or overnight.
  • Carefully remove the outer ring of the springform pan.
  • To make the ganache, heat heavy cream in the microwave for 30 seconds or just until steaming. Stir in chocolate chips. Allow to set for 1 minutes. Begin stirring and stir until smooth and shiny.
  • Drizzle ganache over the cake, slice and serve.