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Brownie for Ice Cream Sandwiches Recipe

This brownie recipe from Lucie Fitzgerald of Spring Hill, Florida is perfect for creating ice cream sandwiches. All you need is 4 cups softened ice cream. Cut the brownie in half widthwise; spread one half with ice cream and top with the other half of the brownie. Wrap in plastic and freeze, then cut into desired shapes - you'll have a treat everyone will enjoy!

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Brownie for Ice Cream Sandwiches Recipe

Prep: 10 min. Bake: 10 min. + cooling

Yield: 12-15 Servings

10 10 20

Ingredients

1/2 cup butter, cubed
4 ounces semisweet chocolate, chopped
2 eggs
1 cup sugar
1 teaspoon vanilla extract
3/4 cup all-purpose flour
1/4 teaspoon salt

Directions

In a microwave, melt butter and chocolate; stir until smooth. Cool slightly. In a large bowl, beat eggs and sugar. Stir in vanilla and chocolate mixture. Combine flour and salt; gradually add to chocolate mixture.
Pour into a parchment paper-lined 15-in. x 10-in. x 1-in. baking pan. Bake at 400° for 10-12 minutes or until center is set (do not overbake). Cool completely on a wire rack. Invert brownie onto a work surface and remove parchment paper.
Brownie for Ice Cream Sandwiches may be used to prepare the following recipes: Candy Bar Ice Cream Sandwiches, Banana Split Ice Cream Sandwiches, Raspberry-Orange Ice Cream Sandwiches, S'more Ice Cream Sandwiches, Caramel-Coffee Ice Cream Sandwiches and Double Peanut Butter Ice Cream Sandwiches. Yield: 12-15 ice cream sandwiches.

Recipes with Base Mix: Caramel-Coffee Ice Cream Sandwiches

Nutritional Facts 1 brownie (calculated without ice cream sandwich ingredients) equals 176 calories, 9 g fat (5 g saturated fat), 44 mg cholesterol, 92 mg sodium, 22 g carbohydrate, 1 g fiber, 2 g protein.

Originally published as Brownie for Ice Cream Sandwiches in Simple & Delicious July/August 2007, p58

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Brownie for Ice Cream Sandwiches

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Reviewed on Jul. 01, 2010 by twobirdies

I've made many batches of these and they never last long!

Reviewed on May. 17, 2010 by Charlene Smith

The brownie is quick and easy to stir together. Next time I make it I will make a double batch - put it in a 9 x 13 pan with parchment paper - bake and remove from pan complete with paper - reline the pan and bake the second batch. Spread the ice cream on the cooled, second batch that is still in the pan and top with 1st batch. Put it into the freezer to freeze HARD then remove from pan, cut, and wrap.