Ice Cream Brownie Dessert
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 larger pan makes thinner brownies that are easier to eat when frozen and you will be able to cut out 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: 2 hours
Total Time: 3 hours
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:
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 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 always 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 of the brownie shape and press lightly. Store in the freezer until needed.
Just before you serve the desserts, drizzle them with chocolate sauce (recipe below) if desired.
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.