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Preheat your oven to 350 degrees, grease a 2 8 in cake pans with non stick cooking spray.
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Melt butter and chocolate chips in the microwave on high for 1 minute.
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Remove from microwave and stir together.
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If the choc/butter mixture is not completely melted, put back in microwave for 30 sec.
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Let mixture sit for about 5 minutes to cool slightly.
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Add eggs and sugar and whisk together rapidly.
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Add the flour salt and milk, and whisk together to mix. Pour into baking dish.
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Bake for 30 min.
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Cool completely then chill for about 20 minutes before adding ice cream.
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Layer half a gallon of ice cream onto a brownie layer.
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Top with ½ cup Butterfinger® Peanut Butter Cups Minis.
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Place second brownie layer onto of ice cream.
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Add the remaining ½ gallon of ice cream and top with ½ cup Butterfinger® Peanut Butter Cups
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Minis
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Freeze cake for at least 1 hour.
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When ready to serve, drizzle with caramel and hot fudge sauce and top with remaining chocolate candies.
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Slice, serve, and enjoy!