Brownie Ice Cream Sandwich Bar (With Video)

Brownie Ice Cream Sandwich Bar (With Video)

Recipe: Brown Eyed Baker

Picture & Video: Gemma Stafford's Bigger Bolder Baking


Ingredients: 1¼ cups (10oz/285g) all-purpose flour, sifted
1 teaspoon salt
2 tablespoons dark unsweetened cocoa powder, sifted
11 ounces (310g) dark chocolate, coarsely chopped
1 cup (8oz/225g) unsalted butter, cut into 1-inch pieces
1½ cups(12oz/340g) granulated sugar
½ cup (4oz/ 112g)packed light brown sugar
5 eggs, at room temperature
2 teaspoons vanilla extract
Good Quality Vanilla Ice-cream
1 cup (8oz/225g) Almonds, toasted and chopped (optional)
Chocolate Shell for Sandwiches
1 cup (8oz/225g) melted coconut oil
3 cups( 11/2lbs/775g) good quality chocolate (72% cocoa solids)


Instructions: Preheat the oven to 350oF (180oC). Butter the sides and bottom of a 9x13-inch and line the pan with parchment paper
In a medium bowl, sift the flour, salt, and cocoa powder together and set aside
Put the chocolate and butter in a large bowl and melt gently in the microwave or set it over a saucepan of simmering water, stirring occasionally, until the chocolate and butter are completely melted and smooth. Remove from the heat and set aside to cool a little.
Add the sugars. Whisk until completely combined. The mixture should be room temperature.
Whisk the eggs and vanilla in a jug together. Add a little of the eggs to the chocolate mixture and whisk until combined. Add the remaining eggs and whisk until combined. Do not overbeat the batter at this stage or your brownies will be cakey.
Sprinkle the flour mixture over the chocolate mixture. Using a rubber spatula (not a whisk), fold the flour mixture into the chocolate until just a bit of the flour mixture is visible.
Pour the batter into the prepared pan and smooth the top. Bake in the center of the oven for 30 minutes (just 30, no more no less Rotate the pan halfway through the baking time.Let the brownies cool completely, then lift them out of the pan using the parchment paper.
Store at room temperature in an airtight container if not using immediately for the sandwiches
To Assemble your Brownie Sandwich Bar:
Remove brownie from the pan, and cut in half length ways. Spread ice cream on one half. Drizzle over your salted caramel sauce and top with the other half. Freeze for 3-4 hours until firm or over night.
Cut the large ice cream sandwich into smaller sandwiches (I did 2"x3") and put back in freezer until needed. Melt the chocolate with the oil in the microwave in 30 second intervals, until chocolate is smooth.
On a wire rack place a brownie and insert a wooden popsicle stick. Spoon chocolate over a brownie sandwich. Use a spoon to spread the chocolate on the sides if you see gaps, work quickly s the chocolate sets fast. Sprinkle over your chopped roasted almonds while the chocolate is still wet. Pop back in the freezer and repeat the coating process with the rest of the brownies. Store your Brownie Bars in a container. Seperate bars with parcment paper.
Enjoy at your leisure because they won't go bad in the freezer!!!