Ingredients
Scale
- 1/4 cup avocado oil
- 1/4 cup apple sauce
- 3 tbsp water
- 2 eggs (see notes)
- 1 box gluten-free brownie mix
- 1 pint dairy-free ice cream
Instructions
- Preheat the oven to 375 F and line two 1/8th sheet baking pans (I used these) with lightly greased parchment paper.
- Add the avocado oil, apple sauce, water, and eggs to a large bowl and whisk well to combine. Add the brownie mix and fold in the wet ingredients until a smooth batter forms.
- Divide the batter between the two baking pans and transfer it to the oven. Bake for 10-12 minutes or until the brownies are firm and baked through. Set aside and allow to cool completely in the pans.
- Once the brownies are cool to the touch, use an ice cream scoop to add the ice cream to the top of one of the brownie pans. Use a silicone spatula to evenly spread the ice cream.
- Carefully flip the other brownie pan onto the brownies with the ice cream and cover with plastic wrap or foil. Transfer to the freezer and allow to set for 6 hours, preferably overnight.
- Once fully set, slice into 9 (or more)
- Prep Time: 5 mins
- Cook Time: 10 mins
- Method: bake
- Cuisine: Global
Nutrition
- Serving Size: 1 serving
- Calories: 426
- Fat: 20.2g
- Carbohydrates: 55.8g
- Fiber: .1g
- Protein: 5.5g