Brownie Mini Ice Cream Sandwiches

I've subscribed to Sunset Magazine forever. I love this 'Western' magazine for its home and travel tips and, of course, for the recipes! Over the years the recipes have changed from using heavy ingredients to producing lighter, healthier fare. Chocolate has been a constant, and the writers and editors at Sunset are always discovering new and delicious combinations.

I love ice cream sandwiches, and I've posted several simple recipes. Here's a fabulous twist from Sunset for Mini Brownie Ice Cream Sandwiches. Terrific for your guests this weekend, especially if you use Pumpkin Ice Cream! You can even freeze these for up to a week. If you planned to make brownies anyway, this is a great way to elevate them!

Brownie Mini Ice Cream Sandwiches

Ingredients
6 ounces bittersweet chocolate, chopped
1 cup unsalted butter
2 cups packed light brown sugar
4 large eggs
1 cup flour
1/2 cup Dutch-processed unsweetened cocoa powder
1 teaspoon salt
1 pt. ice cream (any flavor you like--try pumpkin ice cream this weekend!)

Preparation

1. Preheat oven to 350°. In a medium pot, bring 1 in. water to a simmer. Put chocolate and butter in a medium metal bowl and set bowl over pot, being careful not to let bottom of bowl touch water. Heat until chocolate is almost completely melted, then add sugar and eggs and mix thoroughly. Sift together flour, cocoa, and salt, then add to chocolate mixture, stirring well. Pour batter into a greased 10- by 15-in. baking pan. Bake until a toothpick inserted in center comes out clean, about 20 minutes. Let cool completely.

2. Invert brownie sheet onto a work surface and cut into 1 1/2-in. squares; arrange on pan. Freeze brownies 30 minutes. During last 10 minutes, remove ice cream from freezer to soften.

3. Working in batches, scoop 1 heaping tbsp. ice cream onto half of brownie squares. Set remaining squares, shiny side up, on top of ice cream and press gently.

4. Freeze until firm, at least 2 hours. Straighten tops of brownies and trim oozing ice cream with a paring knife if you like. Freeze, covered, up to 1 week.

Photo: Sunset Magazine, Annabelle Breakey; Styling: Karen Shinto