Peppermint Brownie À La Mode

• 1 cup all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 cup warm fat-free milk
• 2 teaspoons instant coffee
• 1 teaspoon vanilla extract
• 1 cup sugar
• 2 large eggs, lightly beaten
• 5 tablespoons butter
• 1/4 cup semisweet chocolate chips
• Cooking spray
• 4 cups reduced-fat chocolate chip ice cream (such as Healthy Choice), softened
• 4 candy canes (2 ounces), coarsely chopped
• 2 teaspoons powdered sugar
• 1/4 cup coarsely chopped candy canes (optional)

1. Preheat oven to 350u0b0.
2. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, cocoa, baking soda, and salt in a large bowl; stir with a whisk. Set aside.
3. Combine fat-free milk, instant coffee, and vanilla in a medium bowl. Add sugar and eggs, stirring with a whisk until well combined. In a small microwave-safe bowl, melt butter and chocolate chips at high in 20-second intervals, stirring between each interval, until completely melted. Add chocolate mixture to egg mixture, stirring with a whisk until well combined.
4. Fold egg mixture into flour mixture, stirring just until moist. Spread batter into an 8-inch square baking pan coated with cooking spray. Bake at 350u0b0 for 20 minutes or until a wooden pick inserted in center comes out clean. Cool on a wire rack. Cut into 12 pieces.
5. Place ice cream in a large bowl. Add 4 coarsely chopped candy canes to ice cream, stirring with a wooden spoon until well combined. Return to freezer until ready to serve.
6. Place 1 brownie on a plate; sprinkle with about 1/8 teaspoon powdered sugar. Top with 1/3 cup ice cream. Garnish with additional candy cane pieces, if desired.

flour, cocoa, baking soda, salt, milk, instant coffee, vanilla, sugar, eggs, butter, semisweet chocolate chips, cooking spray, chocolate chip ice cream, canes, powdered sugar, candy canes

Taken from www.myrecipes.com/recipe/peppermint-brownie-la-mode (may not work)