Ingredients:
- 25 Oreo cookies (about 265g), finely crushed
- 6 tablespoons (85g) unsalted butter, melted
- 1 cup (227g) unsalted butter, melted
- 2 cups (400g) granulated sugar
- 1 cup (85g) unsweetened cocoa powder
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 4 large eggs
- 1 cup (125g) all-purpose flour
- 1 cup (170g) semi-sweet chocolate chips
- 1.5 quarts high-quality vanilla bean ice cream, softened
- 1 cup (240ml) hot fudge sauce, store-bought or homemade, cooled slightly
- Whipped cream, chocolate shavings, extra Oreo cookie crumbs, maraschino cherries (optional)
Instructions:
- Combine crushed Oreo cookies and melted butter. Press firmly into the bottom of the springform pan. Freeze for 15 minutes.
- Whisk together melted butter, sugar, cocoa powder, salt, and vanilla extract. Add eggs one at a time, mixing well after each addition. Gradually add flour and mix until just combined. Fold in chocolate chips.
- Pour brownie batter over the prepared Oreo crust. Bake at 350°F (175°C) for 30-35 minutes, or until a toothpick inserted into the center comes out with fudgy crumbs.
- Let the brownies cool completely in the pan. This is crucial to avoid melting the ice cream later.
- Allow ice cream to soften slightly at room temperature until spreadable, but not completely melted.
- Spread half of the softened ice cream evenly over the cooled brownie layer. Drizzle with half of the hot fudge sauce.
- Spread the remaining ice cream over the hot fudge, then drizzle with the remaining hot fudge sauce.
- Cover the springform pan with plastic wrap and freeze for at least 4 hours, preferably overnight, until completely frozen solid.
- Run a warm knife around the edge of the pan to loosen the cake. Release the springform pan and carefully remove the cake.
- Decorate with whipped cream, chocolate shavings, Oreo cookie crumbs, and/or maraschino cherries.
- Cut into slices and serve immediately. If the cake is very hard, let it sit at room temperature for a few minutes before slicing.