Orange Ice Cream Brownie Bars

Coat an 8” or 9” baking pan with nonstick spray and line with parchment paper, leaving an overhang. Prepare the brownies as directed on the box and bake (you’ll typically need water, oil, and eggs, as directed in the package instructions).

Allow the brownies to cool to room temperature in the pan. Loosen the brownies from the pan slightly; then place in the freezer for approximately 30 minutes to firm up for easy handling.

Meanwhile, allow the vanilla ice cream to sit on the counter just long enough that it is spreadable, but not melted. (My ice cream took about 15 minutes, but please adjust your time accordingly; I live in Arizona where it is super hot.)

Remove the brownies from the freezer and pan. Use a knife to slice the brownies horizontally through the middle. Place the bottom layer back into the pan with the parchment paper. Spread the ice cream over the brownie, press the orange segments gently into the ice cream and top with the other half of the brownie to create a “sandwich.” Use your hand to press the top of the brownie firmly. Wrap the entire pan with plastic wrap and freeze overnight before slicing and serving.