- 1 (1.5 qt.) container Breyers® REESES, softened
- 1 box (about 18 oz.) brownie mix
- 2 large eggs
- 1/2 cup vegetable oil
- 1 cup melted Breyers® Chocolate Ice Cream
- 3/4 cup REESE'S PIECES
Line 13 x 9-in. baking pan with plastic wrap. Scoop softened Breyers® REESES into prepared pan. Using an offset spatula, spread in an even layer all the way to the corners. Freeze until solid, at least 4 hours or up to overnight.
Preheat oven to 350°. Line two 13 x 9-in. baking pans with parchment paper, then spray with no-stick cooking spray. Whisk together brownie mix, eggs, and vegetable oil in large bowl until combined. The batter will be very thick. Whisk in melted Breyers® Chocolate Ice Cream until smooth; fold in REESE'S PIECES. Divide batter evenly between pans, about 1½ cups of batter per pan.
Bake 20 to 25 minutes, or until toothpick inserted in the center of a pan comes out clean and the brownies are firm, but not crispy, around the edges. Remove to wire rack to cool completely, then freeze until solid, at least 2 hours, or up to overnight.
Line baking sheet with parchment paper. Remove brownies from freezer and carefully peel off parchment paper. Place one of the brownie sheets, face up, on the prepared baking sheet. Use the plastic wrap to lift the frozen Breyers® REESE’S sheet from the pan and place face-down on top of the brownie layer. Peel off the plastic wrap. Top with the remaining brownie sheet, face up. Very gently press the sheets together to secure. Return to freezer for 1 hour, or until solid.
Transfer the brownie sandwich to a cutting board and use sharp knife, wiping clean after each cut, to trim ¼ inch from all sides to make even edges. Cut into 12 pieces. Serve immediately or return to freezer until ready to serve. Enjoy!