BROWNIE
15 oz Pack fudge brownie mix
1/3 c  Water
1/4 c  Vegetable oil
1    Egg
FILLING
1 qt Slightly softened ice cream
3/4 c  Salted Spanish peanuts
TOPPING
1 c  Powdered sugar
1/3 c  Chocolate chips
1/2 c  Evaporated milk
1/4 c  Butter
1/2 ts Vanilla

Heat oven to 350. Grease bottom only of 8-9″ square pan. In large
bowl, combine all brownie ingredients. Beat 50 strokes by hand.
Spread in greased pan. Bake at 350 for 33 to 37 minutes for 8″ pan;
24 to 27 minutes for 9″ pan. DO NOT OVERBAKE. Cool completely. Spread
softened ice cream evenly over cooled brownies; top with peanuts.
Place in freezer until firm. In small saucepan, combine powdered
sugar, chips, milk & butter. Bring to boil; cook for 8 minutes,
stirring constantly. Remove from heat; stir in vanilla. Let cool 1
hour; pour over peanuts. Freeze until firm.