Ice Cream Brownie Mountain

• 4 large eggs
• 2 cups sugar
• 1/2 cup vegetable oil
• 1-1/2 cups all-purpose flour
• 1/3 cup baking cocoa
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup chopped peanuts
• 1 quart vanilla ice cream, softened
• 1 carton (8 ounces) frozen whipped topping, thawed
• 2 tablespoons chocolate syrup
• Colored nonpareils and chopped peanuts, optional

1. In a large bowl, beat the eggs, sugar and oil until light and lemon-colored. Combine the flour, cocoa, baking powder and salt; gradually add to sugar mixture until well blended. Stir in peanuts.
2. Spread into a greased
3. . Bake at 350u0b0 for 25-28 minutes or until a toothpick inserted in the center comes out with moist crumbs (do not overbake). Cool on a wire rack.
4. Line a 2-1/2-qt. bowl with a double layer of plastic wrap. Break brownies into pieces about 2 in. square; set aside a third of the pieces. Line the bottom and sides of prepared bowl with remaining brownie pieces, pressing firmly to completely cover to within 1 in. of rim. Fill brownie-lined bowl with ice cream, pressing down firmly. Top with reserved brownie pieces, covering ice cream completely. Cover and freeze overnight.
5. To serve, uncover and invert onto a serving plate. Let stand for 10 minutes before removing bowl and plastic wrap. Spread whipped topping over top and sides of dessert; drizzle with chocolate syrup. Garnish with nonpareils and peanuts if desired. Cut into wedges with a sharp knife.

eggs, sugar, vegetable oil, flour, baking cocoa, baking powder, salt, peanuts, vanilla ice cream, frozen whipped topping, chocolate syrup, peanuts

Taken from www.tasteofhome.com/recipes/ice-cream-brownie-mountain/ (may not work)