Brownie Ice-Cream Sandwiches

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.

• Ready In: 45 mins
• Yields: 16 sandwiches

Ingredients

• 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

1. 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.
2. Melt the butter. Add chocolate and let stand 1 minute; then whisk smooth.Let stand 10 minutes, until tepid.
3. 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.
4. 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.
5. 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.