Killer Brownie Ice Cream Sandwich
Source of Recipe
internet
List of Ingredients
Brownie:
6 ounces semisweet chocolate, coarsely chopped
8 tablespoons (1 stick) unsalted butter, softened
1/2 cup plus 2 tablespoons all-purpose flour 1/4 cup unsweetened cocoa
powder
5 large eggs, at room temperature
1 1/4 cups granulated sugar
1 1/4 cups walnuts, coarsely chopped (optional)
Caramel sauce:
3/4 cup granulated sugar
1/3 cup water
1/2 cup heavy cream
4 tablespoons unsalted butter, cut into tablespoons
1 tablespoon cognac
1/2 teaspoon vanilla extract
Chocolate sauce:
6 ounces semisweet chocolate,finely chopped
2 tablespoons unsalted butter
4 teaspoons light corn syrup
2/3 cup heavy cream
4 teaspoons confectioners' sugar
1 teaspoon vanilla extract
Assembly:
2 pints vanilla-fudge ripple ice cream
Recipe
Make the brownie:
Position a rack in the center of the oven and preheat
to 350 degrees F. Line a 15 1/2 by 10 1/2 inch jelly
roll pan with aluminum foil so that the foil extends
2 inches beyond the two short sides of the pan. Fold
the overhang underneath the pan. Lightly butter the
bottom and sides of the foil-lined pan.
In the top of a double boiler set over hot, not
simmering, water, melt the chocolate and the butter,
stirring frequently until smooth. Remove the top part
of the double boiler from the bottom. Let the chocolate mixture cool for
10 to 15 minutes, until tepid.
Sift together the flour and the cocoa and set aside.
In the 4 1/2-quart bowl of a heavy-duty electric mixer
using the wire whip attachment, beat the eggs at high
speed until frothy. While continuing to beat, add the
sugar in a steady stream. Continue beating for 8 to
10 minutes, or until the mixture is pale yellow and
forms a thin ribbon when the wire whip is lifted. Add
the cooled chocolate mixture and mix until blended.
Scrape the sides of the bowl with a rubber spatula. With a rubber
spatula
or a balloon whisk, fold the
sifted flour cocoa mixture into the egg mixture in
two batches. Fold in the walnuts. Scrape the batter
into the prepared pan and smooth the top with a rubber spatula. Bake the
brownies for 20 to 25 minutes, or
until a toothpick inserted 2 inches away from the
center comes out with a few moist crumbs clinging to it.
Do not overbake.
Cool the brownies completely in the pan set on a wire
rack. When the brownies are completely cooled, place a
sheet of plastic wrap directly on the brownie until assembly.
Make the caramel sauce:
In a small, heavy saucepan set over medium-low heat,
stir together the sugar and the water until the sugar
dissolves. Increase the heat to medium-high and bring
the syrup to a boil without stirring for 4 to 7 minutes,
or until the syrup caramelizes and turns dark amber
in color. Remove the pan from the heat and add the cream.
When the mixture stops bubbling, stir until smooth.
Add the remaining ingredients and stir until the butter
is melted.
Make the chocolate sauce:
In the top of a double boiler, over hot, not simmering,
water, melt the chocolate and butter, stirring frequently,
until smooth. Stir in the corn syrup until blended. Stir
in the cream and sugar until smooth. Remove the top part
of the double boiler from the bottom and stir in the vanilla. Allow the
mixture to cool for 10 to 12 minutes, until it
reaches room temperature.
Assemble the ice cream sandwiches:
Remove the plastic wrap from the brownie and invert onto a
cutting board. Remove the pan and carefully peel off the
foil. Using a 3-inch round cookie-cutter, cut out twelve
3-inch rounds from the brownie. (Discard or snack on the
brownie trimmings.)
To serve, place one brownie in the center of a dessert
plate and top the brownie with a scoop of ice cream. Place
another brownie round on top of the ice cream and lightly
press down with the palm of your hand. With a spoon, drizzle
some of the warm chocolate sauce across the top of the brownie
followed by a drizzle of warm caramel sauce across the top
in the opposite direction. Serve immediately.
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