Recipe by Lorraine of AZ
Brownies, baked thinner than usual, make outstanding ice-cream sandwiches. Use your favorite flavor of ice cream in these treats! Recipe from "Best-Ever Brownies" by Steuer and Rodgers. Note that the edges of the sandwiches may be rolled in chopped nuts, sprinkles color-coordinated to the special occasion, etc. to add more fun to the sandwiches.
Top Review by vickyferland63
This was an excellent dessert choice for our cookout last night! These happy ending sandwiches were a big hit and were so darn good they'll have you going back for another one in no time flat. I loved the brownie idea for these! I will make again and again as everyone here thought they were so awesome! I made with vanilla ice cream and mini chocolate chips on some around the edges and others with crushed M&M's and maybe next time I will try with chocolate chip ice cream and hot fudge and nuts around the edge YUM!
- 12 tablespoons butter (1-1/2 sticks)
- 5 ounces unsweetened chocolate
- 6 large eggs, room temperature
- 2 cups granulated sugar
- 2 tablespoons light corn syrup
- 2 teaspoons vanilla
- 1 1⁄2 cups flour
- 1⁄2 teaspoon salt
- 2 ounces finely chopped walnuts (1/2 cup)
- 3 pints ice cream, softened
Directions See How It's Made
- Place rack in center of oven and preheat oven to 350 degrees F. Line an 11- x 17-inch jelly roll pan with foil and lightly butter and flour.
- Melt the butter. Add chocolate and let stand 1 minute; then whisk smooth.Let stand 10 minutes, until tepid.
- In medium bowl, at high speed, beat eggs and sugar 2-3 minutes. Beat in the corn syrup, vanilla and cooled chocolate mixture. Using a wooden spoon, stir in flour, salt and walnuts. Spread batter in prepared pan. Bake 12-15 minutes. Cool completely.
- Run a knife around inside edges of pan to release. Place a baking sheet on top of brownie and invert. Carefully peel off foil. Cut brownie into two 11- x 8-1/2 inch rectangles. Line jelly roll pan with plastic wrap. Place one rectangle on wrap, crust side up. Using metal cake spatula, spread ice cream evenly over rectangle to cover. Place other rectangle on ice cream, crust side down. Wrap lightly in plastic wrap, pressing ice cream on sides to compact. Freeze overnight.
- Unwrap and, using a sharp knife, cut into 16 rectangles. Wrap each tightly in plastic wrap. Can be prepared up to 2 weeks ahead, wrapped tightly and frozen.