Fact: I only drink coffee iced. I really don’t enjoy hot drinks. I started drinking coffee shortly after starting law school, but I quickly found that making the perfect cup of iced coffee can be a pain. For the past two and a half years, I have experimented with all kinds of iced coffee methods. I’ve brewed coffee over ice (too watery), I’ve tried the iced-coffee K-cups that are supposed to be stronger so they don’t get too diluted when you brew them over ice (still too watery), and I’ve tried buying my iced coffee from Dunkin’ Donuts every morning (perfect, but expensive). My latest method was to brew hot coffee the night before, let it cool to room temperature so I could transfer it to a plastic container, refrigerate it overnight, then make it to my liking the next morning. So. Much. Work.
Then, last week, I stumbled across the Pioneer Woman’s method for making the perfect cup of iced coffee. It requires a little work to brew the coffee, but it makes enough brewed coffee to last for an entire month, and it is perfect.
*Diet Dr. Pepper for those of you who aren’t addicted to delicious, fake sugar and chemicals and carbonation. Mmmm.
1 box brownie mix (plus eggs and oil as called for on box, omit the water)
3/4 jar of hot fudge (warmed so it blends better)
1/2 cup of cookies and cream ice cream (softened or totally melted blends best)
1 package of Oreos
1 package of chocolate chips (I used milk chocolate)
Pam spray to prepare the pan