Brownie Ice Cream Sandwiches!

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

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.

So, since today is National Ice Cream Sandwich Day, I thought I'd post this fabulous twist on the ice cream sandwich from Sunset -- Brownie Ice Cream Sandwiches. You can even freeze these for up to a week. If you plan to make brownies anyway, this is a great way to elevate them!

Brownie Ice Cream Sandwiches

Brownies

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 tsp salt

1 pint ice cream, softened (any flavor you like--I love Ben & Jerry's Cherry Garcia, but vanilla is great, too)

Directions
Preheat oven to 350°.
In medium pot, bring 1 inch water to 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 toothpick inserted in center comes out clean, about 20 minutes. Let cool completely.

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

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.

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