BROWNIE:

15 oz. pkg fudge brownie mix
1/3 cup water
1/4 cup vegetable oil
1 egg

FILLING:

1 quart slightly softened ice cream
3/4 cup salted Spanish peanuts or slivered almonds

TOPPING:

1 cup powdered sugar
1/3 cup chocolate chips
1/2 cup evaporated milk
1/4 cup butter
1/2 teaspoon vanilla

Heat oven to 350°F. Grease bottom only of a 8-9" square pan. In a large bowl, combine all brownie ingredients. Beat for 45 seconds.

Spread in a buttered pan and bake at 350°F for 30 to 40 minutes for 8" pan; 20 to 30 minutes for a 9" pan. DO NOT OVERBAKE; the best way to test for doneness is to insert a wooden toothpick into the center of the brownies. The toothpick will be nearly clean and the crumbs left on the toothpick will appear somewhat dry when the brownies are done.

Cool completely on a wire rack. Spread softened ice cream evenly over cooled brownies; top with peanuts or slivered almonds.

Place in freezer until firm.

In a small saucepan, combine powdered sugar, chips, milk & butter. Bring to boil; cook for 8 minutes, stirring constantly. Remove brownies from freezer and drizzle lightly with hot topping as desired.