For a long time I believed box brownies were better than homemade brownies. 

I even had a favorite brand/type/flavor and everything (*Betty Crocker Supreme Triple Chunk*). I also knew that you had to take them out 3 -5 minutes early in order to get the fudgy goodness. 

But I am here to tell you that I am a changed woman. 

I know, I didn’t think it was possible either. I LOVED box brownies. I always told myself the homemade version took WAY more time and effort. And that the homemade brownies tasted too fancy (I honestly don’t even know what that means, but it was something I told myself for many years). 

But you see, when I lived in Germany for a few months, I ran into a problem. They didn’t have Betty Crocker’s Supreme Triple Chunk box brownies. Actually, where I was living, they didn’t have any box brownies at all. So when I got an overwhelming craving for some chocolatey goodness, I had no choice. I had to go with a homemade version - and it was MAGICAL! 

But why am I talking about brownies so much? Well, it is because this new homemade brownie recipe is the base for these Mint Chip Ice Cream Brownie Bars. A twist on my favorite Mint Chip Ice Cream Pie, I decided to step it up this year and go BIG by adding in the homemade brownie base. The result was absolutely delightful. And it is still a semi-homemade dessert because the ice cream and fudge topping are store bought.

 So if you are looking for something fun and delicious for St.Patrick’s Day this year, I highly recommend you face your homemade brownie fears and GO for it! I promise you that you are going to LOVE the results.