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Parve
Easy
6 Servings
Allergens 
No Allergens specified
1 Hour
Diets
The perfect dessert for a cold Sukkos night. Serve the brownies warm with cool ice cream and hot fudge.
1 cup water
2 and 1/3 cups gluten-free flour (I use Bob’s Red Mill)
1/3 cup oil
2/3 cup Gefen Cocoa
2 cups sugar
1 teaspoon vanilla
2 and 1/2 teaspoons baking powder
1/2 teaspoon salt
2 containers Kineret Whipped Topping
1/3 cup Gefen Confectioners’ Sugar
1/3 cup gluten-free oat milk
2 teaspoons Elite Coffee dissolved in 2 tablespoons boiling water
1 cup Kineret Whipped Topping, unwhipped
3 tablespoons Elite Coffee
12 ounces chocolate chips
Preheat oven to 350 degrees Fahrenheit. Grease a 9×13-inch pan.
In the bowl of an electric mixer, beat brownie ingredients on medium until smooth.
Pour into pan and bake for 20–25 minutes.
In the bowl of an electric mixer, beat ice cream ingredients until stiff.
Freeze.
In a pot over medium flame, heat whip until hot but not boiling.
Add coffee and mix well.
Mix in chocolate chips, mixing constantly until smooth and melted.
Keep warm and pour over ice cream immediately before serving.
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