Chunky Brownie-Nut Ice Cream

• 1 cup sugar
• 1/4 cup butter, softened
• 1 large egg
• 1 large egg white
• 1 teaspoon vanilla extract
• 3/4 cup all-purpose flour
• 1/2 cup unsweetened cocoa
• 1/2 teaspoon baking powder
• 1/8 teaspoon salt
• 2 tablespoons semisweet chocolate minichips
• Cooking spray
• 1 (1.75-quart) carton vanilla light ice cream, softened
• 1/2 cup chopped unsalted peanuts
• 1/4 cup fat-free caramel topping (such as Smucker's)

1. Preheat oven to 350u0b0.
2. Combine sugar and butter in a large bowl; beat with a mixer at medium speed until blended. Add egg and egg white, 1 at a time, beating just until blended. Stir in vanilla.
3. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 3 ingredients. Add flour mixture to butter mixture, stirring just until blended. Stir in chocolate minichips.
4. Spread batter into an 8-inch square baking pan coated with cooking spray. Bake at 350u0b0 for 22 minutes or just until a wooden pick inserted in center comes out clean (do not overcook). Cool completely on a wire rack.
5. Spoon ice cream into a large freezer-safe container. Crumble brownies over ice cream. Add peanuts and caramel topping; stir until well blended. Cover and freeze until firm.

sugar, butter, egg, egg white, vanilla, flour, unsweetened cocoa, baking powder, salt, chocolate minichips, cooking spray, light ice cream, peanuts, caramel topping

Taken from www.myrecipes.com/recipe/chunky-brownie-nut-ice-cream (may not work)