Description
Cool chocolate brownies become extraordinary when sandwiched with creamy vanilla ice cream, creating a nostalgic summer dessert that delights with rich layers and classic American charm. Homemade or store-bought ingredients combine for an irresistible treat you’ll savor from first delicious bite to last.
Ingredients
Scale
Main Ingredients:
- 1 ½ cups (340 grams) unsalted butter, melted
- 6 large eggs, room temperature
- 2 ¼ cups (450 grams) granulated sugar
- 1 ½ cups (300 grams) light brown sugar, packed
- 2 ¼ cups (280 grams) all-purpose flour
- 1 ½ cups (150 grams) cocoa powder
Liquid Ingredients:
- 3 tablespoons (45 milliliters) vegetable oil
- 2 tablespoons (30 milliliters) pure vanilla extract
Seasoning:
- 1 ½ teaspoons salt
Additional Component:
- 1.5 quarts (1.4 liters) favorite ice cream flavor
Instructions
- Meticulously prepare your workspace by arranging two 8×8-inch baking pans, preheating the oven to 350°F, and coating the surfaces with butter or baking spray.
- Create a rich brownie base by whisking melted butter with granulated and brown sugars until smooth and glossy.
- Integrate eggs individually, ensuring each is thoroughly incorporated to develop a luxurious texture and signature crackled surface.
- Infuse the mixture with vegetable oil and vanilla extract, blending until the ingredients form a uniform, silky consistency.
- Sift together flour, cocoa powder, and salt in a separate vessel, then gently fold the dry ingredients into the wet mixture, maintaining a delicate touch to prevent overmixing.
- Distribute the batter evenly across the prepared pans, using a rubber spatula to achieve a uniform layer, and bake for 30-40 minutes until a toothpick emerges with minimal residue.
- Allow the brownies to rest in their pans for 10 minutes, then carefully transfer to a cooling rack, removing parchment paper from one half to expedite the cooling process.
- After the brownies reach room temperature, strategically position one half back in the pan and generously spread softened ice cream across the surface.
- Delicately place the second brownie half atop the ice cream layer, creating a harmonious sandwich structure.
- Encase the assembled treat in aluminum foil or plastic wrap, then nestle in the freezer for a minimum of 6 hours, allowing the flavors to meld and set.
- When ready to indulge, liberate the brownie ice cream sandwich from the freezer and let it temper for 5-10 minutes.
- Extract the entire block using parchment paper and slice into 8 elegant squares, presenting a decadent homemade dessert that promises pure culinary bliss.
Notes
- Perfectly time the brownie baking to achieve a fudgy, moist texture without overcooking, which can make them dry and crumbly.
- Soften ice cream just enough to spread easily, but not too much to prevent melting and maintain sandwich structure.
- Use parchment paper overhang as a helpful tool for easy removal and clean cutting of frozen dessert blocks.
- Select high-quality cocoa powder and vanilla extract to elevate the rich chocolate brownie flavor.
- Allow sufficient freezing time to ensure the ice cream sets firmly between brownie layers, creating a seamless and delightful dessert experience.
- Cut sandwiches while slightly thawed to get clean, precise edges without cracking the brownie or breaking the ice cream.
- Prep Time: 20 minutes (plus 6 hours freezing time)
- Cook Time: 30 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 420
- Sugar: 30 g
- Sodium: 150 mg
- Fat: 22 g
- Saturated Fat: 14 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 70 mg