Ice Cream Brownie Bars
Serves: 4
Fatima Kris
1 January 1970
Based on User reviews:
53
Spice
43
Sweetness
46
Sourness
42
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
14 tbsps
Unsalted Butter (1 3/4 sticks)3 large
Egg1 tsp
Salt1 cup
Granulated Sugar1 tsp
Pure Vanilla Extract3 cup
All-Purpose FlourDirections:
1
Preheat the oven to 350 degrees F
2
Line a 10 by 13-inch pan with parchment paper set aside
3
Bring a small saucepan of water to a boil, and remove from heat
4
Combine 1 1/2 sticks of butter and 6 ounces of chocolate in a small heatproof bowl; set over saucepan
5
Let stand, stirring occasionally, until chocolate is melted and smooth
6
Whisk the eggs together in a large bowl; add salt, sugars, and vanilla; stir to combine
7
Stir in the butter and chocolate mixture, then fold in flour
8
Pour the batter into prepared pan, spreading evenly
9
Bake until top is shiny, about 20 minutes
10
Do not over bake; a cake tester should not come out clean
11
Let cool completely on a wire rack
12
Store in an airtight container overnight
13
The next day, loosen corners of brownie
14
Invert onto a cutting board, and remove parchment
15
Trim about 1/4-inch from each edge
16
Place a sheet of parchment paper in same baking pan, allowing excess to overhang the edges of pan
17
Return brownie to pan, top side up; set aside
18
Meanwhile, working quickly, scoop 2 pints of the ice cream into the bowl of an electric mixer fitted with the paddle attachment
19
Beat the ice cream until soft and smooth, but not melted
20
Using a rubber spatula, transfer the ice cream to brownie pan, spread evenly
21
Transfer to freezer
22
Repeat process with the remaining 2 pints of ice cream, adding a second layer of ice cream
23
Freeze at least 1 hour and up to overnight
24
Bring a medium saucepan with 2 inches of water to a boil
25
Remove from heat
26
Place the remaining 40 ounces of chocolate and 2 tablespoons butter in a heatproof and set over water
27
Stir until melted and smooth
28
Set a wire rack over a baking sheet; set aside
29
Remove pan from freezer Using the edges of the parchment paper, remove brownie from pan, and place on a cutting board
30
Dip a sharp knife in hot water, wiping to remove excess
31
Working quickly, trim 1/4-inch from edges
32
Cut brownie into 12 (2 1/4 by 4 1/4-inch) bars, and place on prepared wire rack
33
Ladle chocolate and butter mixture over bars, working from front to back
34
Cover as much of the ice cream as you can
35
Freeze until firm, about 30 minutes
36
The bars may be stored in the freezer, in an airtight container for up to 1 week