Woah, last week, just woah. The wheels definitely came off my week last week. Sorry for not updating with any new content at all!! But I have still been in the kitchen whipping up some new goodies
Some of you might remember that a couple of weeks ago, I said how good Deb’s brownie ice cream sandwiches looked. Well, they were better than that. Plus, because it’s Deb, this recipe is pretty perfect on its own (but I just had to make some tweaks).
Considering that my family likes to stretch out all birthdays to last for at least a
month week (because who doesn’t?), we had another celebration 2 weekends ago to continue the birthday festivities for my dad. I took it as another opportunity to make dessert for a purpose (so that I wouldn’t eat it all by myself…just some of it)
Let me just say that the ice cream sandwiches were a giant hit, but they did make a giant mess. I used a combination of 2 gelatos and let the pan sit in the freezer for an hour before cutting, but that was not long enough. But you should definitely make these…right now…why are you still reading?
For the brownies
3 ounces bittersweet chocolate chips
1 stick unsalted butter, plus extra for pan
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 teaspoon cinnamon
1/2 teaspoon flaky sea salt (I use vanilla sea salt…mmm)
2/3 cup all-purpose flour
For the filling
2 1/2 cups ice cream (one or multiple flavors, I went with Sea Salt Caramel and Chocolate Peanut Butter Cup)
Heat oven to 350°F. Line two 9×9-inch square baking pans with parchment paper, extending it up two sides. Butter the parchment and exposed sides of the pan or spray them with a nonstick cooking spray.
Using a double bolier method, in a large bowl over gently simmering water, heat chocolate and butter together until almost completely of the way melted. Remove from heat and stir until smooth. Stir in sugar until fully combined, then eggs (make sure when you add the eggs that the bowl and contents have cooled a bit so as not to scramble the eggs), one at a time and vanilla. Stir in salt and cinnamon, then flour, until just combined.
Divide batter between two prepared pans and spread evenly. Bake on different racks for 10 to 15 minutes (or on the same rack if they will fit in your oven), rotating once top to bottom and front to back, until a tester comes out clean. Transfer pans directly to freezer. Chill until cold and firm, about 15 to 20 minutes.
Remove one pan from freezer, and, working quickly (like really quickly), cover with ice cream. (I followed Deb’s method and used an ice cream scoop to alternate flavors for mixed sandwiches.) Use the ice cream scoop to pat down all ice cream to remove gaps. Remove second brownie pan from freezer. Make sure the brownies are not sticking anywhere and use parchment sling to life the brownie out of the pan, remove the parchment and place it on top of the ice cream. Place the empty brownie pan on top of the brownie lid, to weight it, and press down a little. Keeping the weighting pan on top, return brownie-ice cream stack to freezer until fully firm, at least 1 hour (unless you have some magical freezer). Use the parchment sling to transfer the ice cream sandwich block to a cutting bard. Cut into squares, working quickly. (I started out with squares, but my ice cream was not firm enough – and I was cutting over the running dishwasher that was heating the counter – so I ended up doing rectangles like the ones from growing up near the end.)
Once each square/rectangle/sandwich was cut, I rolled all of the edges in multi sprinkles and then wrapped all of the ice cream sandwiches in waxed paper to make them more fun to eat and less messy.