1 stick (8 tablespoons) unsalted butter, at room temperature
1 cup granulated sugar
2 tablespoons cocoa, plus more for pan
2 eggs
1 teaspoon pure vanilla extract
3/4 cup flour
pinch of kosher salt
For Ice Cream-
1 quart vanilla ice cream, slightly softened
2 pounds chocolate chips
1 teaspoon oil
Instructions
Preheat the oven to 350 degrees. Butter a quarter
sheet pan (a small jelly roll pan), or a 13x9inch
pan. Place a sheet of parchment paper in the
bottom, spread with butter, and dust with cocoa
powder. Set aside.
In the bowl of an electric mixer fitted with the
paddle attachment, cream together butter, sugar,
and 2 tablespoons of cocoa powder. When the
mixture is creamy, and all lumps are gone, add in
eggs, one at a time, incorporating well after each
addition. Add in vanilla.
With the mixer on low, add in flour and salt. Mix
until just combined. Spread into prepared pan and
bake until shiny on the top, 10-15 minutes. Remove
from oven, and allow to cool completely.
Remove brownie from the pan, and cut in half.
Spread ice cream on one half, and top with the
other half. Freeze for 2-4 hours, until firm.
Cut the large ice cream sandwich into smaller
sandwiches. Insert wooden popsicle sticks, and
freeze for another hour.
Melt the chocolate chips with the oil in the
microwave in 30 second intervals, until chocolate
is smooth. Dip each ice cream sandwich in the
chocolate, and let set on a sheet of parchment
paper. Wrap in parchment paper and freeze until
ready to serve.
Originally Submitted
4/3/2012
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