Peppermint Brownie à la Mode

Ingredients

• 0.3 teaspoon baking soda 
• 5 tablespoons butter 
• 2 ounces candy canes coarsely chopped
• 4 cups chocolate chip ice cream softened reduced-fat (such as Healthy Choice)
• 2 large eggs lightly beaten
• 1 cup flour all-purpose
• 2 teaspoons hot-brewed coffee instant
• 0.3 cup warm milk fat-free
• 2 teaspoons powdered sugar 
• 0.3 teaspoon salt 
• 0.3 cup semi chocolate chips 
• 1 cup sugar 
• 0.5 cup cocoa powder unsweetened
• 1 teaspoon vanilla extract 

Equipment

• bowl
• oven
• knife
• whisk
• wire rack
• baking pan
• wooden spoon
• microwave
• measuring cup

Directions

1. Preheat oven to 35
2. Lightly spoon flour into a dry measuring cup; level with a knife.
3. Combine flour, cocoa, baking soda, and salt in a large bowl; stir with a whisk. Set aside.
4. Combine fat-free milk, instant coffee, and vanilla in a medium bowl.
5. Add sugar and eggs, stirring with a whisk until well combined. In a small microwave-safe bowl, melt butter and chocolate chips at high in 20-second intervals, stirring between each interval, until completely melted.
6. Add chocolate mixture to egg mixture, stirring with a whisk until well combined.
7. Fold egg mixture into flour mixture, stirring just until moist.
8. Spread batter into an 8-inch square baking pan coated with cooking spray.
9. Bake at 350 for 20 minutes or until a wooden pick inserted in center comes out clean. Cool on a wire rack.
10. Cut into 12 pieces.
11. Place ice cream in a large bowl.
12. Add 4 coarsely chopped candy canes to ice cream, stirring with a wooden spoon until well combined. Return to freezer until ready to serve.
13. Place 1 brownie on a plate; sprinkle with about 1/8 teaspoon powdered sugar. Top with 1/3 cup ice cream.
14. Garnish with additional candy cane pieces, if desired.