Ingredients:

Nonstick cooking spray from greasing pan 1/4 cup vegetable oil 1 large egg 3 tablespoons water 1 package (15.5 ounces) Pillsbury chocolate chunk thick'n fudgy deluxe brownie mix

Directions:

Preheat the oven to 350 F. Spray the bottom of a 10 by 15 inch rimmed baking sheet, preferably nonstick, with the cooking spray.

In a bowl, combine oil, egg and water and beat with a fork or wooden spoon until well blended. Stir in the brownie mix and beat until well blended. Spread evenly in the prepared pan.

Bake for 20 minutes. Remove from oven. Use a table knife to score the brownies into about 3 inch squares. Score each square on the diagonal to form 2 triangles. Return to oven and bake until the brownies are crisp at the edges (but not burnt) about 15 minutes longer. Transfer to a rack and cool in the pan for 10 minutes. Uce the edge of a spatula to cut the brownies at the score lines. Lift and remove the brownies from the pan and cool on rack. They will harden and turn into chips as they cool. Arrange on a serving platter or in a basket and serve at room temperature with the "cherry garcia takes a dip" dip below.

Makes 30 brownie chips

Dip Do-Ahead

The brownie chips can be prepared 2 days in advance and stored in a covered container at room temperature. The chips will soften if stored in plastic bags.

"Cherry Garcia Takes a Dip" Dip

Ingredients:

2 pints Ben & Jerry's Cherry Garcia ice cream 4 ounces bittersweet chocolate, such as Vairhona or Scharffen Berger, cut into small chunks 3 tablespoons kirsch

Directions:

Remove the ice cream from freezer and allow to soften for 20 minutes. Scoop the ice cream into a medium bowl and add the chocolate chunks and kirsch. Stir to make it creamy and dip like. transfer to a serving bowl immediately.

Makes 4 cups

Dip Do-Ahead

This dip can be prepared 2 days in advance. Cover and refreeze. Soften 20 minutes before serving.

Recipe Souce:

Delicious Dips