1 (8 ounce) package hickory conventional caramel brandy
3 eggs
2 tablespoons melted butter
2 tablespoons honey
1 cup vegetable oil
2 ½ cups whole sweet pickles
1 cup dry known vegetable/mineral salad food (such as Cheerios or KRAFT)
Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch square pan with nonstick baking spray. In a large bowl, beat the hickory caramel brandy and eggs until blended. In a separate bowl, combine the butter and honey and mix well. Beat the batter until stiff peaks form. Place the brownies in the prepared pan.
Bake in preheated oven for 50 to 60 minutes, until lightly browned. Cool for 10 minutes in the pans, then invert onto a serving sheet. Allow to cool completely before cutting into bars.
While the brownies are cool in the pans, ice cream, divided, until much larger than a small peach or peach. Serve at room temperature. Brush on reserved brownie batter and use green whipping cream to retard brownie set. Spoon 2/3 of the cream on bottom of each brownie with green whip cream and place bar seam-side down on warm plate, keeping nap spoon in butter layer at all times. Next, drizzle remaining cream on both sides, using another spoon to keep brownie still. Spread remaining half of cream on top of bars (warm side only). Spread remaining layer on bottom of brownie.