Chunky Brownie-Nut Ice Cream

Ingredients

• 0.5 teaspoon double-acting baking powder 
• 0.3 cup butter softened
• 0.3 cup caramel topping fat-free (such as Smucker's)
• 1 large eggs 
• 1 large egg white 
• 0.8 cup flour all-purpose
• 0.1 teaspoon salt 
• 2 tablespoons semisweet chocolate minichips 
• 1 cup sugar 
• 0.5 cup peanuts unsalted chopped
• 0.5 cup cocoa unsweetened
• 1 teaspoon vanilla extract 
• 1  carton vanilla ice cream light softened

Equipment

• bowl
• oven
• knife
• wire rack
• blender
• baking pan
• measuring cup

Directions

1. Preheat oven to 35
2. Combine sugar and butter in a large bowl; beat with a mixer at medium speed until blended.
3. Add egg and egg white, 1 at a time, beating just until blended. Stir in vanilla.
4. Lightly spoon flour into dry measuring cups; level with a knife.
5. Combine flour and next 3 ingredients.
6. Add flour mixture to butter mixture, stirring just until blended. Stir in chocolate minichips.
7. Spread batter into an 8-inch square baking pan coated with cooking spray.
8. Bake at 350 for 22 minutes or just until a wooden pick inserted in center comes out clean (do not overcook). Cool completely on a wire rack.
9. Spoon ice cream into a large freezer-safe container. Crumble brownies over ice cream.
10. Add peanuts and caramel topping; stir until well blended. Cover and freeze until firm.