Brownie Ice Cream Sandwiches (Print Version)
# Ingredients:
→ Brownie Batter
01 -
1 1/2 cups unsalted butter, melted
02 -
2 1/4 cups granulated sugar
03 -
1 1/2 cups light brown sugar, packed
04 -
6 large eggs, room temperature
05 -
3 tablespoons vegetable oil
06 -
2 tablespoons pure vanilla extract
07 -
2 1/4 cups all-purpose flour
08 -
1 1/2 cups cocoa powder
09 -
1 1/2 teaspoons salt
→ Filling
10 -
1.5 quarts favorite ice cream flavor
# Instructions:
01 -
Preheat the oven to 350°F (175°C). Grease two 8×8 pans with butter or baking spray, then line the bottom with parchment paper, leaving 4-6 inches of paper hanging over the sides.
02 -
In a medium bowl, combine melted butter, granulated sugar, and brown sugar. Mix with a hand mixer on medium speed until well combined.
03 -
Add eggs one at a time, mixing thoroughly after each addition to ensure full incorporation and achieve the desirable crackled brownie top.
04 -
Mix in vegetable oil and vanilla extract until fully combined.
05 -
In a separate bowl, whisk together all-purpose flour, cocoa powder, and salt. Reduce the mixer speed to low.
06 -
Gradually add the dry ingredients to the wet mixture in intervals, mixing until all ingredients are just incorporated.
07 -
Divide the brownie batter evenly between the two prepared pans, using a rubber spatula to spread it gently and ensure an even layer.
08 -
Bake in the preheated oven for 30-40 minutes, or until a toothpick inserted into the center comes out just barely clean. Avoid overbaking.
09 -
Remove brownies from the oven and let cool in the pans for 10 minutes. Use the parchment paper to carefully lift the brownies out onto a cooling rack. Peel parchment paper from one of the halves and let both halves cool completely to room temperature.
10 -
Thaw the ice cream for 5-10 minutes to soften. Return the first brownie half to its pan (the one with parchment paper). Spread the softened ice cream evenly over the brownie layer using a large spoon or rubber spatula.
11 -
Invert the second brownie half and place it on top of the ice cream layer. Press gently to adhere. Cover the pan with aluminum foil or plastic wrap, and freeze for at least 6 hours, ideally overnight.
12 -
Remove the brownie ice cream sandwich from the freezer and let thaw for 5-10 minutes. Use the parchment paper to lift the entire block out of the pan. Cut into 8 even squares with a sharp knife. Serve immediately and enjoy.