Recipe by JustaQT
Difficult to make and it is very rich!
Top Review by kaymkeller
I chose this recipe for the birthday of a very special man to me. As I was doing it, I kept thinking it would never work. It was hard to get the wax off, but I juat kept going at it. The brownies looked over done and crumbled, but I just pieced them together. I changed it a little by making some chocolate icing and icing it and putting fresh cut strawberries on top before I froze it. Bottom line it took a couple of hours, but was well worth it. It was quite a rave. The only thing I would do differently is that I would double the brownie recipe and put a 2/3 cup on each wax page. I think that would make it easier to take the wax off. Overall I kept thinking this is never going to turn out right. It looks ugly, the brownie looks burnt, but after ti froze it came out perfection. Great recipe and great directions.
- 1⁄4 cup unsweetened cocoa powder
- 3 tablespoons water
- 1 large egg
- 1 teaspoon vanilla
- 1⁄2 cup butter or 1⁄2 cup margarine
- 1 cup sugar
- 1 1⁄3 cups flour
- 6 cups vanilla ice cream, softened
- whipped cream
- Heath candy bar, crushed
Directions See How It's Made
- Trace an 8-inch circle on a piece of waxed paper, using a cake pan as a guide.
- Place on a stack of 6 more pieces waxed paper.
- Using the traced circle as a guide, cut through all pieces of paper, giving you 7 waxed paper rounds.
- Heat oven to 375 degrees F.
- Have 2 cookie sheets and an 8-inch spring form pan ready.
- Brownie Layers: Whisk cocoa, water, egg and vanilla in a small bowl until blended and smooth.
- In a large bowl with electric mixer, beat butter and sugar about 3 minutes until pale and fluffy.
- Beat in cocoa mixture (batter may look curdled) with mixer on low speed; gradually add flour until well blended (batter will be very stiff).
- Spread the 7 rounds of waxed paper out on countertop.
- Drop a level 1/3-cup batter in center of each round.
- Divide remaining 1/3-cup batter between rounds (about 2 t each).
- Moisten a cookie sheet with water.
- Place 2 waxed paper rounds on sheet (the water will stop them from slipping).
- Spread batter almost to edges of rounds.
- Bake 8 minutes or until surface looks dry and set but is slightly springy to the touch.
- (While first batch bakes, spread out batter for next 2 layers.) Cool baked layers on cookie sheet on wire rack 3 minutes.
- Put layers on waxed paper on a wire rack.
- Let cool completely.
- Bake and cool remaining layers.
- Meanwhile, line spring form pan with plastic wrap, letting enough wrap extend about sides of pan to cover top when filled.
- Peel waxed paper off cooled brownie layers.
- Place 1 layer in bottom of pan.
- Spread evenly with 1-cup ice cream.
- Top with another brownie layer, then another cup ice cream.
- Repeat with 5 more brownie layer and the ice cream, ending with a brownie layer on top.
- Fold plastic wrap over top and freeze at least 8 hours or wrap airtight and freeze up to 1 month.
- To serve: Remove sides of pan and peel plastic wrap down from sides.
- Lift cake off plastic wrap onto serving plate.