These are just really good. It’s that boring and simple. I was originally going to crust the ice cream sides with toppings like heath bar and mini chocolate chips and sprinkles, but, it wasn’t necessary. They are great as they are. This is because the brownies that encase these magical bites are so flavorful and balanced that anything else would be too much. Better to have something be simply good on its own, and not need embellishment. All of this with due credit to Deb Perlman (Smittenkitchen.com) who perfected the brownie recipe – I have tested many and she wins, for two reasons; one, the batter is not too sweet and has a salty edge, and two, it doesn’t turn rock hard when frozen.
Dark Chocolate Brownie Ice Cream Sandwiches
Homemade dark chocolate fudge brownies, baked thin and chewy, layered thick with ice cream between. Recipe from Smitten Kitchen.
Ingredients
- 3 oz Baker's Unsweetened Chocolate, chopped
- 1 stick butter
- 1 cup granulated white sugar
- 2 eggs
- 1 tsp vanilla
- 1/2 tsp kosher salt
- 2/3 cup AP flour
- 2-3 cups softened ice cream, for filling
Instructions
- To make the brownie layers, line two greased 8x8 baking pans with parchment paper, and preheat the oven to 350 degrees.
- In a large glass bowl, combine the butter and chopped chocolate, and heat for 1 minute on high heat in the microwave. Stir the chocolate into the melted butter to dissolve any solid pieces, and reheat at 15 second intervals as needed to finish melting. Add the sugar while the chocolate butter mixture is hot to dissolve the granules.
- When the mixture has cooled a bit, add the two eggs, vanilla, salt, and finally the flour. The mixture will be thick and rich, but don't overmix.
- Divide the batter between the two pans evenly. Bake on a middle rack for exactly 12 minutes (or until a toothpick inserted comes out clean). Cool the brownie layers in the freezer for about 15 minutes.
- When the brownies have cooled, scoop the softened ice cream (I used oreo cookie, and Just Sprinkles) on top of what will be the bottom layer, to your desired thickness. Top with the other brownie layer, compacting gently with the empty brownie pan on top to make sure pressure is even. I continue to use the parchment paper beneath and on top to ensure things aren't sticking. Chill for 30 minutes.
- Transfer the massive layered brownie sandwich to a cutting board, and cut into four slices each way, resulting in a total of 16 delicious nuggets! Top with melted hot fudge sauce (to come later), roll in sprinkles or mini chocolate chips - whatever you like. They are also insanely good as is...