Description: These brownies can be used to make a Brownie Ice Cream Dessert, using a rimmed baking sheet, also known as a jellyroll pan. The lager pan makes thinner brownies that are easier to eat when frozen and you will be able to cut our more shapes.
- 3/4 cups Unsalted Butter
- 4 ounces Finely Chopped Semi-Sweet Chocolate
- 4 ounces Finely Chopped Unsweetened Chocolate
- 1 cup Granulated Sugar
- 1 cup Light Brown Sugar
- 2 teaspoons Vanilla Extract
- 1/2 teaspoon Salt
- 4 Large Eggs
- 1 cup Flour
- 1 cup Chopped Walnuts (optional)
Prep Time: 1 hour
Total Time: 2 hours
Preheat the oven to 350 degrees. Grease a 9 by 13 inch pan then line with parchment or wax paper, using enough to hang over the sides slightly.
Melt in a large saucepan over low heat:
When melted, stir in, then remove from heat:
When the chocolate is melted and mixture has cooled slightly (about 15 minutes), stir in:
Light Brown Sugar
Beat in a small bowl, then add and incorporate thoroughly:
Stir in until completely blended:
Chopped Walnuts (optional)
Pour batter into prepared pan and bake 30 to 35 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 Ann Clark cookie cutters.