1package (18.3 ounces)Fudge Brownie Mix + ingredients called for
1container (1.75 quarts)Mint-Chip Ice Creamor Mint Brownie Ice Cream
1bag (heaping 2 cups)milk chocolate chips
Line a 9 x 13 pan with parchment paper and lightly spray with nonstick spray.
Make sure the brownie mix you have is made for a 9 x 13 pan (it should say on the box or be around 18 ounces). Follow the directions to preheat the oven and then to make the brownies.
Pour the brownie batter into the 9 x 13 pan and spread evenly.
Press the mint oreos into the brownie batter, pressing them down so they are even with the top of the brownie batter.
Bake according to package directions for a 9 x13 pan removing 2-3 minutes earlier than indicated by the instructions. (A fork or toothpick when inserted into the brownie section should come out clean).
Allow to cool completely.
Allow the ice cream to sit at room temperature for 5-10 minutes so it is still firm but able to be scooped out and spread evenly.
Once the brownies are cool, scoop large scoops of ice cream evenly on top of the brownies.
Use the bottom of a 1 cup measuring cup to press the ice cream down evenly.
Place in the freezer while you work on the top chocolate part.
In a medium-sized microwave safe bowl, combine the milk chocolate chips and the butter. Microwave for 30 seconds. Remove and stir for at least 20 seconds. Return to the microwave in bursts of 15 seconds, stirring after each burst for 15-20 seconds.
Stir the melted chocolate chips and butter well until a smooth chocolate is formed and the ingredients become well incorporated.
Pour and spread evenly over the ice cream layer.
Cover the brownies with plastic and place in the freezer for at least 4 hours and preferably 6 hours to overnight for the ice cream to completely harden.
Let stand for 5 minutes before cutting and serving.