Layers of chewy, fudgey brownies plus your favourite ice cream flavour and swirls of salted caramel or hot fudge sauce equals perfect summertime bliss.
- 3 oz unsweetened chocolate, roughly chopped
- ½ cup unsalted butter, cut into cubes
- 1 cup granulated sugar
- 1 tsp vanilla extract
- ¼ tsp salt
- 2 large eggs
- ⅓ cup all-purpose flour
- 2 pints ice cream
- ¼ cup salted caramel sauce (optional)
- Preheat oven to 350°F. Lightly grease an 11″ × 17″ jelly roll pan. Line the pan with parchment paper, leaving an overhang on either side to make it easier to lift out the brownies once they’re baked.
- In a small saucepan set over medium heat, stir together the chocolate and butter until melted and smooth, about 3-4 minutes. Remove from heat.
- In a large mixing bowl, combine the melted chocolate with sugar, vanilla extract, and salt. Add the eggs one at a time, beating well after each addition, then whisk in the flour and stir until smooth. Scrape the batter into the prepared pan, smoothing it out to create a thin, even layer.
- Bake in preheated oven for about 8-10 minutes, or until the top of the brownies looks set and dry. Set the pan on a wire rack to cool completely, about 30 minutes.
- Once the brownies are cooled, cut the brownie layer in half widthwise to create two rectangles, and place in the freezer for 10-15 minutes to firm up.
- To assemble the sandwiches, run a knife along the edge of the pan to loosen the brownies. Carefully lift one of the rectangles out and transfer to a wire rack, leaving the other half on the cookie sheet.
- Using the parchment, carefully flip over the brownie layer in the pan, so that it’s now top-side down. Remove the parchment paper.
- Working as quickly as possible, scoop the ice cream onto the brownie in the pan and drizzle with salted caramel sauce (if using). Using an offset spatula, gently press the ice cream into an even layer. Carefully place the second brownie half on top of the ice cream, doing your best to align the two layers. Wrap tightly with plastic wrap, and transfer to the freezer for at least 2-3 hours, or until completely frozen.
- Once the sandwiches are thoroughly frozen and the ice cream has firmed up, cut into 16 squares and serve. Any ice cream sandwiches that aren’t being eaten right away can be tightly wrapped with plastic wrap, and stored in the freezer until ready to eat.
- Category: Desserts