⅔ cup sweetened condensed milk
3 oz. semisweet baking chocolate squares
3 oz. bittersweet baking chocolate squars
½ cup plus 1 tbsp butter, softened and divided
¾ cup brown sugar
⅓ cup granulated sugar
1 tsp vanilla
1½ cups all purpose flour
½ tsp salt
½ cup toffee bits
4 to 6 tbsp jarred salted caramel (found with ice cream toppings)
12 dark chocolate truffles, chopped ( I used Lindt)
1.75 qt premium chocolate ice cream, softened
8 oz Cool Whip (or you can make it homemade)
Topping: Chocolate syrup and salted caramel
9 in. springform pan
Preheat oven to 325. Spray springform pan with cooking spray.
In a medium saucepan, add sweetened condensed milk, chopped chocolate, and 1 tbsp of butter. Stir until chocolate is melted and then remove from heat. Set aside.
In a large bowl, beat butter with sugars until fluffy. Add eggs and vanilla and beat well.
In another bowl, mix flour and salt.
Slowly add to sugar mixture beating well. Stir in melted chocolate and toffee bits until well combined.
Pour batter into pan. Bake for 35 to 40 minutes or until center is mostly set.
Remove from oven and let cool completely.
Drizzle salted caramel onto brownie. Top with chopped truffles. When ice cream has softened, spread it over truffles carefully. Top with Cool Whip. Freeze overnight.
Take out when ready to serve and let it sit out for about 10 to 15 minutes for easier slicing.
Release the pan and run a knife along the edge to help release it some more. Remove ring of pan.
Drizzle with salted caramel and chocolate syrup. Slice and serve.
*The brownie layer will be frozen and a little hard to cut through, so allow it time to set out before slicing.