Ice Cream Brownie Dessert


Prep Time:

Cook Time:

Total Time:

These brownies can be used to make a Brownie Ice Cream Dessert, using a rimmed baking sheet, also known as a jellyroll pan. The larger pan makes thinner brownies that are easier to eat when frozen, and you will be able to cut out more shapes.

Preheat the oven to 350 degrees. Grease a 12 by 18 inch rimmed baking sheet then line with parchment or wax paper, using enough to hang over the sides slightly.

Melt in a large saucepan over low heat:
3/4 cup unsalted butter

When melted, stir in, then remove from heat:
4 ounces semi-sweet chocolate, chopped fine
4 ounces unsweetened chocolate, chopped fine

When the chocolate is melted and mixture has cooled slightly (about 15 minutes), stire in:
1 cup gradulated sugar
1 cup light brown sugar
2 teaspoons vanilla extract
1/2 teaspoon salt

Beat in a small bowl, then add and incorporate throughly:
4 large eggs

Stir in until completely blended:
1 cup flour
1 cup chopped walnuts (optional)

Pour batter into prepared pan and bake 20 minutes, until knife inserted in center of the brownies comes out just clean. Cool completely in pan, then turn out of pan, peel parchment, and cut into shapes with your favorite Ann Clark cookie cutters.

Lay each brownie shape on a plate.

Remove a half gallon of ice cream (any flavor you fancy) from its carton, the cut slice of the ice cream about 3/4 inch thick. You may have to cut the carton off the ice cream. but you can alway pack the left over ice cream in a plastic container. Lay the ice cream slices down on a sheet of parchment or a clean baking sheet. Working quickly and using the same cookie cutter, cut four shapes form the ice cream. Stack the ice cream shapes on top fo the brownie shape and press lightly. Store in the freezer until needed.
Just before you serve teh desserts, drizzle them with chocolate sauce (recipe below) if desired.

Chocolate Sauce
Pour 1 cup heavy cream into a small saucepan and scald over medium heat. Pour 1 cup finely chopped semisweet chocolate and 1 tablespoon light corn syrup into cream, remove from heat, and let sit 5 minutes. Stir to blend. Cool until just slightly warm and pour over ice cream.