Gluten-Free Brownie Mud Pie with Chewy Fudge

Hi Bakers,

Who wants a brownie filled with coffee ice cream and topped with chewy chocolate fudge? Yes please that's what I say! This gluten-free, flour-free version of mud pie starts with a rich homemade brownie crust that falls in the middle when cooled which is exactly what you want! Next, you fill it in with ice cream. Top with a generous amount of fudge and oh my is this delicious!! This recipe was originally on a milk carton from decades ago but I never forgot how good it was and it’s definitely still worth making. You can use storebought fudge but, if you want to use my recipe I have included it below. Make sure the sauce is cooled before adding it to the top! Have fun with this one ~Carolyn

Gluten-Free Brownie Mud Pie with Chewy Fudge Topping
Brownie Crust 
1 cup semisweet chocolate chips
2 tablespoons milk
1/2 teaspoon vanilla extract
4 eggs, separated
1/4 teaspoon salt
1/3 cup granulated sugar
1 pint of coffee chip or another favorite ice cream

Garnish
fudge sauce
whipped cream
sprinkles or chips

Preheat oven to 350F. Grease a 9” pan and set aside.* 
Melt the chocolate and milk in the microwave stopping frequently to stir. Add vanilla and set it aside to cool. 
Beat egg whites and salt in a metal, ceramic or glass bowl until stiff peaks are achieved. Beat egg yolks and sugar together until lightened in color. Add chocolate mixture and stir together thoroughly. Fold in egg whites and spoon into the dish. Bake for 20 minutes. The brownie will fall in the middle which is where you will put the ice cream filling. Cool for at least 1 hour. Soften ice cream by placing it in the fridge**. Scoop softened ice cream into the brownie and mound the top a bit. Chill until serving. Top with cooled fudge sauce, fresh whipped cream, and your garnish of choice. Enjoy!

Sticky Chewy Fudge Sauce

1/2 cup granulated sugar

1/3 cup cream or condensed milk

1/3 cup semi-sweet chocolate chips

2 tablespoons butter

1 egg yolk in a small bowl

In a small saucepan heat sugar and milk while stirring.

Cook on medium heat until sugar dissolves and the mixture boils. Remove from heat and stir in chocolate and butter.

Stir about 1/4 cup of hot chocolate mixture into egg yolk while whisking vigorously.

Add egg yolk/chocolate mixture back into the saucepan and whisk until completely mixed. Place back on the heat and cook for a minute while stirring. The sauce will become shiny. Remove sauce from heat and store until ready to use. The sauce will become thicker when cold. Enjoy!

*I used small pie pans and a ramekin but I like using the pie pan better.
**While the brownie crust is cooling, put the pint of ice cream in the fridge to soften. Mine took about 30 minutes.