SNICKERS CARAMEL BROWNIE ICE CREAM CAKE

A bit messy? Yup!  A whole lot delish? YUP!  I mean we're having a heat wave you know....tough on an ice cream cake with dripping caramel and chocolate sauce!  Made this with my friend, so learn from us...pour on caramel and chocolate sauces when they are room temp...not hot! lol  Trust me on this one!

Ahead of Time:
Freeze ice cream of your choice (We used this one!) 
in two 8-inch pans lined with nonstick foil hanging over the edges for easy removal.  Freeze until completely firm.

Brownie layers:
Ingredients:
4 eggs
1 1/4 cups unsweetened cocoa powder
1 teaspoon salt
1 teaspoon baking powder
1 Tablespoon (3 teaspoons) vanilla extract 1 cup (2 sticks) butter
2 1/4 cups sugar 1 1/2 cups all purpose flour

Directions:

Preheat oven to 350 and line two 8-inch pans with nonstick foil. In a large bowl, add 4 eggs, and beat with cocoa, salt, baking powder, and vanilla. Stir until fully combined and smooth. In the microwave, melt butter. When melted, add sugar, and stir to combine. Add warm butter/sugar mixture to the egg/cocoa mixture, stiring until smooth. Add the flour to batter and stir until fully incorporated. Spread batter into prepared pans, and smooth as needed. Bake brownies about 25-30 minutes. Test if done by inserting a toothpick.  You should find moist crumbs. Cool and cut into small bite sized squares. Adapted from King Arthur Flour

Once brownie layers are cool, pour on 1/2c. caramel sauce, 1/2c. chocolate sauce and 4 ounces chopped Snickers to each layer.  When ready to assemble place a brownie layer on a plate, top with an ice cream layer, then the next brownie layer and the final ice cream layer.  Pour on more caramel and chocolate sauce.  Top with 4 Snickers bars...all chopped up!  Cut fast and eat even faster! 
Idea inspired by Life, Love & Sugar