Brookie Ice Cream Sandwiches Are A Sweet Tooth's Dream
Yields: 12 servings
Prep Time: 20 mins
Total Time: 2 hours
Ingredients
Brownies
3/4 c.
(1 1/2 sticks) unsalted butter, cut into large pieces, plus more, softened, for pan
8 oz.
(1 1/4 c.) bittersweet chocolate chips
4
large eggs, room temperature
2 1/4 c.
(450 g.) granulated sugar
1/3 c.
(50 g.) dark cocoa powder
1 tsp.
pure vanilla extract
1/4 tsp.
kosher salt
1 c.
(120 g.) all-purpose flour
Cookies & Assembly
1 c.
(120 g.) all-purpose flour
1/2 tsp.
baking soda
1/2 tsp.
kosher salt
1/2 c.
(1 stick) unsalted butter, room temperature, plus more for pan
1/2 c.
(110 g.) packed light brown sugar
1/4 c.
(50 g.) granulated sugar
1
large egg, room temperature
1 tsp.
pure vanilla extract
6 oz.
(1 c.) bittersweet chocolate chips, plus more for sprinkling
1 1/2 qt.
vanilla ice cream
Directions
Brownies
Preheat oven to 350°. Grease a 13" x 9" baking pan with butter, then line with parchment, leaving an overhang on 2 long opposite sides. Grease parchment with butter.
In a medium heatproof bowl set over a medium pot of barely simmering water, cook chocolate and butter, stirring, until melted and combined, about 3 minutes. Let cool slightly.
In a large bowl, whisk eggs, granulated sugar, cocoa powder, vanilla, and salt until smooth. Add chocolate mixture and whisk until well combined. Fold in flour until just combined. Scrape into prepared pan; smooth with a spatula.
Cookies & Assembly
In a medium bowl, whisk flour, baking soda, and salt to combine. In a large bowl, using a handheld mixer on medium-high speed, beat butter, brown sugar, and granulated sugar until light and fluffy, about 3 minutes. Beat in egg and vanilla until well combined. Reduce mixer speed to low and add dry ingredients; beat until just combined. Fold in chocolate chips.
Scoop dough into 12 mounds and arrange on top of brownie batter.
Cover pan with foil and bake 55 minutes. Uncover and continue to bake until golden brown and a tester inserted into the center comes out with moist crumbs attached, about 5 minutes more. Transfer to a wire rack and let cool.
Run a knife along edges of pan. Using parchment overhang, remove brookies from pan and transfer to a cutting board. Using a serrated knife, carefully cut brookie into 12 bars. Slice each bar in half parallel to cutting board.
Remove ice cream from freezer to soften slightly, 5 to 10 minutes. Scoop ice cream over cut sides of half of brookies, spreading to edges. Close with remaining brookies cut side down. Arrange on a freezer-safe tray and wrap with plastic. Freeze until ice cream is firm, at least 30 minutes, or individually wrap and store in an airtight container up to 1 month.
When ready to serve, let sit 10 to 15 minutes to slightly soften.
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