1 cup Breyers® Chocolate Ice Cream (240 g), melted
¾ cup REESE'S pieces (150 g)
nonstick cooking spray, for greasing
How to Make It
Line a 9x13-inch (22 x 33 cm) baking dish with plastic wrap.
Scoop the softened Breyers® REESE’S Frozen Dairy Dessert into the prepared baking dish. Using an offset spatula, spread in an even layer all the way to the corners. Freeze until solid, at least 4 hours or up to overnight.
Preheat the oven to 350°F (180°C).
In a large bowl, whisk together the brownie mix, eggs, and vegetable oil until combined. The batter will be very thick.
Add the melted Breyers® Chocolate Ice Cream to the batter and whisk until smooth. Fold in REESE'S Pieces.
Line 2 9x13-inch (22 x 33 cm) baking dishes with parchment paper, then grease with nonstick spray. Divide the batter evenly between the pans, about 1½ cups (260 G) of batter per pan.
Bake for 20–25 minutes, or until a toothpick inserted in the center of a pan comes out clean and the brownies are firm, but not crispy, around the edges. Remove from the oven and let cool completely, then freeze until solid, at least 2 hours or up to overnight.
Line a baking sheet with parchment paper.
Remove the brownies from the freezer and carefully peel off the parchment paper.
Place one of the brownie sheets faceup on the prepared baking sheet. Use the plastic wrap to lift the frozen Breyers® REESE'S Frozen Dairy Dessert sheet from the pan and place facedown on top of the brownie layer. Peel off the plastic wrap. Top with the remaining brownie sheet faceup. Very gently press the sheets together to secure. Return to the freezer for 1 hour, or until solid.
Transfer the brownie sandwich to a cutting board and use a sharp knife, wiping clean after each cut, to trim ¼ inch from all sides to make even edges. Cut into 12 pieces.
Serve immediately or return to the freezer until ready to serve.