Brownie And Ice Cream Sandwiches With Chocolate Sauce Recipes

BROWNIE ICE CREAM SANDWICHES

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Line 9-inch square pan with foil, allowing some to hang over edges of pan. Grease bottom and sides of foil with shortening or cooking spray. Make and bake brownies as directed on box. Cool completely on cooling rack, about 1 1/2 hours.
• Place pan of brownies in freezer 30 minutes. Using foil to lift, remove brownies from pan, and peel foil away. Cut brownies into 4 rows by 4 rows.
• For each sandwich, spoon 2 tablespoons ice cream on bottom of 1 brownie square. Top with second brownie square, bottom side down; gently press together. Roll sides in sprinkles; place in shallow pan. Freeze 1 to 2 hours or until ice cream is firm.
• Wrap each frozen sandwich in plastic wrap. Store in freezer.

BROWNIE ICE CREAM SANDWICHES

Steps:

• Preheat the oven to 350˚. Line a 13-by-18-inch rimmed baking sheet with foil, leaving a small overhang on all sides. Lightly coat the foil with cooking spray. Whisk the flour, cocoa powder, baking powder and salt in a medium bowl.
• Whisk the melted butter, vegetable oil, granulated sugar and brown sugar in a large bowl. Whisk in the eggs, one at a time, then the vanilla. Add the flour mixture and stir with a rubber spatula until just combined. Spread the batter evenly in the prepared pan, all the way to the edges.
• Bake until a toothpick inserted into the center of the brownies comes out clean with a few crumbs, 15 to 18 minutes. Transfer to a rack and let cool about 30 minutes in the pan, then freeze until firm, about 45 minutes.
• Invert the brownies onto a cutting board and remove the baking sheet. Peel off the foil and use it to reline the baking sheet. Trim about ¼ inch from all four sides of the brownies. Cut the brownies in half crosswise. Lay one half on the prepared pan. Working quickly, scoop all the ice cream on top of it and spread evenly with an offset spatula all the way to the edges. Place the other brownie half on top and press down gently; smooth the sides with the offset spatula. Wrap the foil around the brownie sandwich and freeze until hardened, at least 6 hours or overnight.
• Cut the brownie sandwich in half lengthwise, then crosswise into sixths. Press the sides of each sandwich into the nonpareils. Freeze until ready to serve.

BROWNIE ICE CREAM SANDWICHES RECIPE BY TASTY

Steps:

• Preheat oven to 350˚F (180˚C).
• Prepare the brownie mix as directed for "fudgy" brownies. Replace the directed amount of water with dark, freshly brewed, coffee.
• Take 1 cup (235 ml) of the batter and transfer it to a 9 x 9in (23 x 23 cm) brownie tray that has been lined with parchment paper.
• Using a spatula, spread the batter evenly over the bottom of the pan to make a thin layer.
• Once the batter is spread out, take another piece of parchment paper and layer it on top of the batter. Using your hands, smooth out the brownie mix to create a flat, even layer in the pan with no air bubbles between the batter and the paper.
• Repeat steps 3 and 4 so that you have 2 thin brownie layers.
• Bake for 14 minutes.
• Once baked, remove the top layer of parchment paper form the brownie. Then remove the thin brownie form one pan and transfer it to a cooling rack.
• NOTE: You will have one on the cooling rack and another still in the baking tray with the top layer of parchment paper removed.
• Take the ice cream out of the freezer and give it 5-10 minutes to soften.
• Once soft, spread the ice cream over the top of the brownie in the baking tray.
• Take the first brownie layer from the cooling rack and placing it on top.
• Lightly press the top brownie down into the ice cream then transfer the entire baking tray to the freezer to freeze completely.
• Once frozen, use the remaining layer of parchment paper to lift the contents out of the baking tray and transfer them to a cutting board.
• Quickly trim away the excess ice cream.
• Cut the large layered brownie square into 8 2x4-inch (5x10-cm) sandwiches.
• Either serve immediately or wrap the sandwiches in foil and transfer them back to the freezer for a later time.
• Enjoy!

BROWNIE AND ICE CREAM SANDWICHES WITH CHOCOLATE SAUCE

Steps:

• Preheat oven to 325 °F. Line 17 1/4x11 1/2x1-inch baking sheet with parchment. Bring sugar, butter and water to boil in heavy large saucepan over medium heat, stirring until sugar dissolves. Reduce heat to low. Add chocolate; stir until smooth. Whisk eggs and vanilla in large bowl to blend. Gradually whisk in hot chocolate mixture. Mix in flour, baking soda and salt, then nuts.
• Spread butter over prepared sheet. Bake until toothpick inserted into center comes out clean, about 20 minutes. Cool completely. Freeze until firm.
• Cut around brownie to loosen. Turn out onto work surface. Peel off parchment. Trim brownie to 16x10-inch rectangle; cut in half crosswise, making two 8x10-inch rectangles. Place 1 rectangle on baking sheet. Cover brownie with ice cream. Freeze until slightly firm.
• Lightly score top of remaining brownie in half lengthwise, then score across, in 2-inch sections, making 10 2x4-inch rectangles.
• Press scored brownie atop ice cream, scored side up. Freeze until ice cream is firm, at least 4 hours. Cut brownie along marked lines into 10 sandwiches. ( Can be made 2 weeks ahead. Wrap tightly; keep frozen.)
• Stir chocolate and coffee in saucepan over low heat until smooth. Add liquer. (Can be made 1 week ahead. Cover; chill. Rewarm before serving.)
• Serve sandwiches with sauce.

CHOCOLATE SEA-SALT BROWNIE ICE CREAM SANDWICHES

Steps:

• Preheat oven to 350°F, with racks in upper and lower thirds. Line 2 baking sheets with parchment. In a bowl, whisk together flour, cocoa, baking powder, and kosher salt. Melt chocolate in a heatproof bowl set over (but not in) a pot of simmering water, or in the microwave, stirring every 10 seconds.
• Stir in shortening and vanilla to combine. Beat eggs with both sugars on medium-high speed until pale, fluffy, and doubled in volume, about 5 minutes. Gently fold in flour and chocolate mixtures, alternating in two additions each, just to combine (do not overmix).
• Scoop 1-ounce (2-tablespoon) balls of dough; transfer to prepared sheets, spaced 2 inches apart. Sprinkle tops with flaky salt. Bake, rotating sheets and rack positions halfway through, until cookies spread and dome, with small cracks beginning to form on tops, 8 to 10 minutes. Let cool on sheets on wire racks 5 minutes, then transfer cookies to racks and let cool completely.
• Meanwhile, temper ice cream in refrigerator until softened but not melting, about 20 minutes. Sandwich 1/4 cup ice cream between 2 cookies; repeat with remaining ice cream and cookies. Freeze until ice cream is firm, at least 1 hour, then transfer to a freezer bag to store up to 1 week.

BROWNIE ICE-CREAM SANDWICHES WITH CARAMEL SAUCE

Steps:

• In a heatproof bowl set over a pan of simmering water melt the chocolate and the butter, stirring until the mixture is smooth, and let the mixture cool. Beat in the egg, the brown sugar,and the vanilla and stir in the flour, the cinnamon,and the salt. Divide the mixture into 16 mounds, abut 3 inches apart, on buttered baking sheets and bake the brownies in the middle of a preheated 350°F oven for 8 to 10 minutes, or until they are just firm. (They will flatten into disks.) transfer the brownies with a spatula to racks to cool and freeze them for 30 minutes, or until they are very firm.
• Divide the ice cream, softened, among the flat sides of 8 of the brownies, spreading it smooth, and top the ice cream with the remaining brownies, flat sides down. Freeze the ice-cream sandwiches, covered, for at least 1 hour or overnight. Serve the ice-cream sandwiches drizzled with the caramel sauce.

BROWNIES FOR ICE CREAM SANDWICHES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking pan.
• Melt semi-sweet chocolate and unsweetened chocolate in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Remove double boiler from heat and cool chocolate to room temperature.
• Beat eggs into cooled chocolate using an electric mixer until smooth.
• Melt butter in a large saucepan over low heat; remove saucepan from heat. Stir sugar, chocolate mixture, and vanilla extract into butter until smooth. Beat flour, baking powder, and salt into butter-chocolate mixture until batter is just mixed; pour into the prepared baking pan.
• Bake in the preheated oven until the top is dry and the edges have started to pull away from the sides of the pan, 15 to 20 minutes. Allow brownies to cool in pan.
• Cut brownies into 24 squares. Slice each square horizontally and spread ice cream into the middle; place top brownie piece over ice cream. Wrap each ice cream sandwich with plastic wrap and freeze.

BROWNIE ICE-CREAM SANDWICHES

Steps:

• 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.

BROWNIE FOR ICE CREAM SANDWICHES

Steps:

• Preheat oven to 400°. In a microwave, melt butter and chocolate; stir until smooth. Cool slightly. In a large bowl, beat eggs and sugar. Stir in vanilla and chocolate mixture. Combine flour and salt; gradually add to chocolate mixture. , Pour into a parchment-lined 15x10x1-in. baking pan. Bake 10-12 minutes or until center is set (do not overbake). Cool completely on a wire rack. Invert brownie onto a work surface and remove parchment. , Brownie for Ice Cream Sandwiches may be used to prepare the following recipes: Candy Bar Ice Cream Sandwiches, Banana Split Ice Cream Sandwiches, Raspberry-Orange Ice Cream Sandwiches, S'more Ice Cream Sandwiches, Caramel-Coffee Ice Cream Sandwiches and Double Peanut Butter Ice Cream Sandwiches.

BROWNIE-ICE CREAM SANDWICH

Steps:

• Preheat oven to 350 degrees. Butter a 10-by-15-inch jelly-roll pan. Line with parchment, leaving a 2-inch overhang on short sides, then butter paper.
• In a medium bowl, whisk together butter and sugar, then whisk in eggs and salt. Add flour and cocoa and mix until just smooth. Spread in pan. Bake until brownie is dry to the touch and edges have begun to pull away from pan, 10 to 12 minutes. Let cool 5 minutes. Using paper overhang, transfer to a wire rack and let cool completely.
• Transfer brownie to a work surface and cut in half crosswise. Cover pan with a large sheet of plastic wrap and place one cake half on it. Spread with ice cream, invert remaining brownie half on top, and wrap tightly in plastic. Freeze until firm, about 2 hours.
• Unwrap, cut into 12 pieces, and serve. To store, wrap each sandwich in plastic and freeze, up to 1 week.