Directions

1. Pre-heat the oven to 350 degrees.
2. Butter 8x8 baking dish and line with parchment.
3. In small saucepan over low heat, melt butter completely. Once the butter is melted, stir in sugar and continue cooking for 1-2 minutes, stirring constantly. DO NOT let the sugar boil.
4. Pour butter mixture into a bowl with an electric mixer fitted with the paddle attachment and slowly beat in coca powder, salt, baking powder, espresso powder and vanilla extract until just combined.
5. Stir in the flour until combined.
6. Now add the eggs. The batter should still be warm, but not too hot that the eggs will begin to cook. Mix in eggs until just combined.
7. Add the chocolate chips. The batter should still be warm so the chips will melt into the batter adding some more chocolatey goodness. If you like chips in your brownies, wait a few minutes until the batter has cooled down and then add the chips.
8. Spread batter into prepared pan. The batter will be very thick, so make sure to spread it out evenly in the pan.
9. Bake for 32-38 minutes. I find every oven results in a little different baking time. You know they are done when the edges begin to crack and a toothpick or knife comes out clean.
10. The edges should be set and the center should still look slightly moist, but not uncooked. Cool on a wire rack and put in the freezer for at least 1 hour.
11. About 10 minutes before use, take ice cream out of the freezer and let soften.
12. Once ice cream is soft, take brownies out of the freezer and spread ice cream evenly over the brownies.
13. Place back in freezer for at least 1 hour.
14. Put hot fudge in microwave for 20 seconds, and then spread evenly over the ice cream.
15. Place back in freezer for at least 2 hours, but it is best if you let them sit overnight.
16. Crush candy canes and place on top before serving.

*Before cutting bars, place knife in a cup of hot water. It will make for a much cleaner cut.