Ingredients:
- 3/4 cup all-purpose flour
- 1/4 cup cocoa powder
- 10 Tbs. (1 1/4 sticks) unsalted butter, cut into
1/2-inch pieces - 4 oz. unsweetened chocolate, cut into pieces
- 1 1/4 cups sugar
- 1 tsp. salt
- 3 eggs
- 2 tsp. vanilla extract
- 9 scoops of your favorite ice cream, softened
Directions:
Be sure an adult is nearby to help.
Preheat an oven to 375°F. Line an 11-by-17-inch jelly roll pan with parchment paper.
Over a sheet of waxed paper, sift together the flour and cocoa powder. Set aside.
In a heatproof bowl set over but not touching barely simmering water in a saucepan, combine the butter and chocolate. Heat, stirring often, until melted, about 4 minutes. Remove the bowl from the heat and stir in the sugar and salt. Add the eggs and vanilla and stir until well blended. Sprinkle the flour mixture over the chocolate mixture and stir just until blended.
Pour the batter into the prepared pan and spread evenly. Bake until a toothpick inserted into the center of the brownie comes out clean, 8 to 10 minutes. Transfer the pan to a wire rack and let cool for at least 1 hour. Using the ice cream sandwich molds, cut out 6 of each shape.
To assemble the ice cream sandwiches, snap the cookie sleeve of the mold into its corresponding base. Place 1 brownie cutout in the bottom of the sleeve. Place 1 scoop of ice cream in the sleeve and top with a second brownie cutout of the same shape. Using the press, press down on the top brownie until the ice cream has spread out evenly. Remove the base from the sleeve and carefully press the ice cream sandwich out. Repeat to make the remaining sandwiches.
Serve the ice cream sandwiches immediately, or place them on a baking sheet lined with parchment or waxed paper, cover tightly with plastic wrap and freeze for up to 3 days. Makes 9 ice cream sandwiches.
Williams-Sonoma Kitchen
Preheat an oven to 375°F. Line an 11-by-17-inch jelly roll pan with parchment paper.
Over a sheet of waxed paper, sift together the flour and cocoa powder. Set aside.
In a heatproof bowl set over but not touching barely simmering water in a saucepan, combine the butter and chocolate. Heat, stirring often, until melted, about 4 minutes. Remove the bowl from the heat and stir in the sugar and salt. Add the eggs and vanilla and stir until well blended. Sprinkle the flour mixture over the chocolate mixture and stir just until blended.
Pour the batter into the prepared pan and spread evenly. Bake until a toothpick inserted into the center of the brownie comes out clean, 8 to 10 minutes. Transfer the pan to a wire rack and let cool for at least 1 hour. Using the ice cream sandwich molds, cut out 6 of each shape.
To assemble the ice cream sandwiches, snap the cookie sleeve of the mold into its corresponding base. Place 1 brownie cutout in the bottom of the sleeve. Place 1 scoop of ice cream in the sleeve and top with a second brownie cutout of the same shape. Using the press, press down on the top brownie until the ice cream has spread out evenly. Remove the base from the sleeve and carefully press the ice cream sandwich out. Repeat to make the remaining sandwiches.
Serve the ice cream sandwiches immediately, or place them on a baking sheet lined with parchment or waxed paper, cover tightly with plastic wrap and freeze for up to 3 days. Makes 9 ice cream sandwiches.
Williams-Sonoma Kitchen
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$47.95
