Brownie And Ice Cream Sandwiches With Chocolate Sauce Recipes

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 SANDWICH

Steps:

• Line one 20x30cm (8x12-inch) tin with cling film.
• In a large bowl, whisk together the condensed milk, heavy cream, and vanilla using an electric hand-held whisk until the mixture thickens and holds its shape when you take the whisk out. Put the cookies into a plastic bag and bash them with a rolling pin to make crumbs. If you want larger chunks, you could crumble them by hand. Fold the cookie crumbs into the ice-cream mixture, then scrape into the prepared tin. Use a spatula to smooth it out, then freeze for at least two hours or until firm.
• Preheat the oven to 350°F/180°C/160°C fan/gas 4. Make My Favorite Brownie recipe up to step 4, but don't put the mixture in the tin yet.
• Divide the brownie mixture between two lined 20x30cm (8x12-inch) brownie tins (or use one and bake two batches) and use a spatula to spread the batter right into the edges. It will be very thin, as these will be your sandwich layers. Bake each tray for ten minutes, then remove from the oven and leave to cool completely in the tin.
• Remove the brownie layers from the tins and re-line one of the tins with another sheet of baking parchment. Put one brownie layer into the tin, then press the ice-cream layer on the top of it. Add the final layer then return to the freezer for at least 30 minutes.
• Remove the ice-cream sandwich slab from the freezer about ten minutes before serving. Use a sharp knife or pastry cutter to cut shapes-I like the effect of a circular cutter.

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-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.

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.

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.