What kind of crazy made me think it was reasonable to order my child’s birthday present six days before her birthday and expect to get away with it?
The kind of crazy that comes from sleep deprivation.
Who in their right mind orders their child’s present three times, from three different vendors, and pays for expedited shipping, counting on at least one of them to show up in time?
Nobody in their right mind, obviously.
And that would be the same kind of mindless crazy that made me think I needed to see if I would like a brownie ice cream sandwich recipe.
I can’t believe I even considered such a question. Seriously, what the hell was I thinking? Brownie + ice cream = classic. It’s the dessert equivalent of a little black dress.
I don’t yet know how the birthday present situation is going to end. Two of the three orders have been cancelled and Amazon SWEARS that the Peppa Pig Playhouse will arrive in two days. Only time will tell.
What I do know is that I need to exercise restraint when it comes to this brownie ice cream sandwich because it is ridiculously easy to make and it got enthusiastic thumbs up from every member of the household. Which means it could make frequent appearances in our home. Which means I might have easy access to brownies and ice cream on a regular basis.
I think I gained five pounds just considering that possibility.
Brownie Ice Cream Sandwich
Adapted from Smitten Kitchen
BAH Note: Deb used 8 inch square pans to bake her brownie layers. I used 9 inch round pans, because that’s what I have in my kitchen. Either one will give you thin brownie perfection. Since I used round pans, I turned a big circle into a square by cutting off the curves after the layers had been sandwiched together and frozen. Those scraps may have been nibbled on to get a quick fix when nobody was looking….what you do with them is between you and your conscience.
Be sure to smooth out the batter as much as possible in your pan. It’s pretty thick and takes some gentle convincing to cover the bottom of the pan. Oh, and you need to clear space in your freezer to stash the cake pans as soon as they come out of the oven and to store your finished product.
According to Deb, “you can store the cut sandwiches in an airtight container or bag in the freezer as-is, or individually wrapped in squares of waxed paper. They should keep for at least two months in the freezer, but good luck with that.”
- 3 ounces unsweetened chocolate, roughly chopped or broken
- 1 stick butter
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon kosher salt
- 2/3 cup all-purpose flour
- 1 1/2 pint ice cream, slightly thawed
Heat your oven to 350 degrees and line two cake pans (see note above) with baking parchment.
Melt the chocolate and butter in the microwave, cooking in 30 second increments and stirring in between. Add the sugar and stir until completely combined before stirring in the eggs and salt. Add the flour, folding it into the batter just until it disappears.
Spray your parchment lined pans with cooking spray and divide the batter between the two pans. Use a spatula or spoon to smooth the batter out in the pans and bake for approximately 12 to 15 minutes or until a tester inserted in the brownie comes out clean.
Place the cake pans on a dish towel or pot holders and transfer to the freezer for approximately 20 to 30 minutes for the brownies to cool completely and become firm. While the brownie layers cool in the freezer, set your ice cream out to thaw a bit.
Once the brownie layers have cooled, gently remove the brownie from one pan, peel off the parchment, and set the brownie on a plate. Use a paper towel to wipe the cake pan clean and line it completely with parchment, freezer paper, or plastic wrap making sure it extends up the sides. Return the brownie layer to the pan, placing the flat smooth side up facing you. Remove the brownie from the second pan, discard the parchment, and set the brownie on a plate.
Working quickly, stir your ice cream so that it is spreadable and spoon or scoop it into your prepared pan. Use a spoon or spatula to spread the ice cream into an even layer on top of the brownie. Top with the second brownie, flat side down, and cover the top of the pan with plastic wrap. Use the now empty cake pan to press down on the layers and return the stacked pans to the freezer.
Freeze for 45 minutes to 1 hour or until your sandwiches are completely frozen. Use the parchment, freezer paper, or plastic wrap extending up the sides of your pan to remove the giant sandwich from the pan, transfer to a cutting board, and cut into single servings.
3 thoughts on “Brownie Ice Cream Sandwich”
I want that. Immediately. Actually, I wanted it over a week ago. I love you… I hate you… happy birthday, Libby.
Brooke, are brownie ice cream sandwiches enough of an incentive to get you back on a plane to Baltimore? Because if it is I’ll make a triple batch for ya!
What a fabulous looking bake! Keep it up! (^___^)b