Ingredients
1
box (1 lb 3.8 oz) fudge brownie mix
1/4
cup orange cappuccino-flavored international instant coffee mix (from 10-oz container)
1
teaspoon grated orange peel
1/2
cup vegetable oil
1/4
cup water
2
eggs
3/4
cup hot fudge topping
1/4
cup orange cappuccino-flavored international instant coffee mix (from 10-oz container)
3
cups vanilla ice cream or frozen yogurt
Preparation
Heat oven to 350°F. Wrap foil around outside bottom and side of ungreased 10-inch tart pan with removable bottom; spray pan with cooking spray.
In large bowl, mix brownie mix, 1/4 cup dry coffee mix, the orange peel, oil, water and eggs with spoon until well blended. Pour and spread batter evenly into pan.
Bake 30 to 38 minutes or until edge pulls away from side of pan. Cool completely in pan on cooling rack, about 1 hour.
In 1-quart saucepan, heat fudge topping over low heat, stirring constantly, until thoroughly heated. Stir in 1/4 cup dry coffee mix.
To serve, cut tart into wedges; place on individual dessert plates. Top each serving with 1/4 cup ice cream; drizzle each with 1 tablespoon warm topping mixture.
