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Ice Cream Brownies
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By kml9876 | Published on Tuesday July 08, 2008 | Categories: 4th of July | Sweet Treats
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 CakesToBake.com - Home
This recipe is from Martha Stewart
I made these years ago and they were to die for, but they involve a few days worth of prep time so I had not made them again until just last week. I used chocolate chips to coat my ice cream brownies and I think that I overcooked it because it was not a thin coating to pour over the ice cream brownies. Despite the fact that they do not look as pretty as Martha's they still were to die for.
Ingredients
- 14 tablespoons (1 3/4 sticks) unsalted butter
- 46 ounces semisweet chocolate, cut into 1-inch pieces
- 3 large eggs
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup packed light-brown sugar
- 1 teaspoon vanilla extract
- 3/4 cup all-purpose flour
- 4 pints vanilla ice cream you could try a different flavor but the vanilla and brownies go really well together
Directions
- Preheat the oven to 350 degrees. Line a 10-by-13-inch pan with parchment paper. Over a double boiler combine 12 tablespoons of butter and 6 ounces chocolate. Stir until the chocolate is melted and smooth.
- Whisk the eggs together in a large bowl; add the salt, granulated sugar, brown sugar, and vanilla. Stir to mix the ingredients. Stir in butter-and-chocolate mixture.
- Next fold in the flour.
- Pour the batter into the prepared pan and spread evenly
- Place the pan in the oven to bake until the top is shiny, about 20 minutes. Do not overbake: A cake tester should not come out clean.
- Set the brownie pan on a rack and let it cool completely. Store in an airtight container overnight. On the following day loosen the corners of the brownie. Lift the paper from the pan, keeping the brownie intact. Invert onto a cutting board, and peel off the parchment paper. Trim the edges so that they are even.
- Place a fresh piece of parchment paper into the baking pan. Allow the excess to stick out over the edges of pan. Return the brownie to the pan, top side up, and set aside.
- Quickly scoop the ice cream into the bowl of an electric mixer fitted with the paddle attachment. Beat the ice cream until soft and smooth but not melted. Using a rubber spatula, transfer the ice cream to the brownie pan, and spread, creating an even layer. Place the pan in the freezer to chill. Keep in the freezer overnight.
- The next day place the remaining chocolate and 2 tablespoons butter over a double boiler. Using a metal spoon, stir until melted and smooth.
- Remove the brownies from the freezer. Place a cooling rack over a baking sheet. Using the edges of the parchment paper, lift the brownie and ice cream out of the pan, and transfer to a cutting board. Use a sharp hot knife and trim the outside edges to even them. Use the hot knife to cut brownie into twelve 2 1/4-by-4 1/4-inch rectangles, and transfer each rectangle to the cooling rack.
- Remove bowl of chocolate from the double boiler. Fill a 1/2-cup ladle with melted chocolate and carefully ladle chocolate over each bar. Cover as much of the ice cream as you can. Work quickly; do not worry if some ice cream shows. Return rack and baking sheet to freezer. Let stand until chocolate hardens, about 30 minutes. Serve, or store in an airtight container in freezer for up to 1 week.
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Article: Ice Cream Brownies
Categories: 4th of July | Sweet Treats
Description: A sweet cold treat perfect for summer
Tags:
Text: - preheat the oven to 350 degrees. line a 10-by-13-inch pan with parchment paper. over a double boiler combine 12 tablespoons of butter and 6 ounces chocolate. stir until the chocolate is melted and smooth.
- whisk the eggs together in a large bowl; add the salt, granulated sugar, brown sugar, and vanilla. stir to mix the ingredients. stir in butter-and-chocolate mixture.
- next fold in the flour.
directions
i made these years ago and they were to die for, but they involve a few days worth of prep time so i had not made them again until just last week. i used chocolate chips to coat my ice cream brownies and i think that i overcooked it because it was not a thin coating to pour over the ice cream brownies. despite the fact that they do not look as pretty as martha's they still were to die for.
this recipe is from martha stewart
cakestobake.com - home
- 14 tablespoons (1 3/4 sticks) unsalted butter
- 46 ounces semisweet chocolate, cut into 1-inch pieces
- 3 large eggs
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup packed light-brown sugar
- 1 teaspoon vanilla extract
- 3/4 cup all-purpose flour
- 4 pints vanilla ice cream you could try a different flavor but the vanilla and brownies go really well together
ingredients
- pour the batter into the prepared pan and spread evenly
- place the pan in the oven to bake until the top is shiny, about 20 minutes. do not overbake: a cake tester should not come out clean.
- set the brownie pan on a rack and let it cool completely. store in an airtight container overnight. on the following day loosen the corners of the brownie. lift the paper from the pan, keeping the brownie intact. invert onto a cutting board, and peel off the parchment paper. trim the edges so that they are even.
- place a fresh piece of parchment paper into the baking pan. allow the excess to stick out over the edges of pan. return the brownie to the pan, top side up, and set aside.
- quickly scoop the ice cream into the bowl of an electric mixer fitted with the paddle attachment. beat the ice cream until soft and smooth but not melted. using a rubber spatula, transfer the ice cream to the brownie pan, and spread, creating an even layer. place the pan in the freezer to chill. keep in the freezer overnight.
- the next day place the remaining chocolate and 2 tablespoons butter over a double boiler. using a metal spoon, stir until melted and smooth.
- remove the brownies from the freezer. place a cooling rack over a baking sheet. using the edges of the parchment paper, lift the brownie and ice cream out of the pan, and transfer to a cutting board. use a sharp hot knife and trim the outside edges to even them. use the hot knife to cut brownie into twelve 2 1/4-by-4 1/4-inch rectangles, and transfer each rectangle to the cooling rack.
- remove bowl of chocolate from the double boiler. fill a 1/2-cup ladle with melted chocolate and carefully ladle chocolate over each bar. cover as much of the ice cream as you can. work quickly; do not worry if some ice cream shows. return rack and baking sheet to freezer. let stand until chocolate hardens, about 30 minutes. serve, or store in an airtight container in freezer for up to 1 week.
Author: kml9876
Comments
- anonymous : This looks like a great recipe... and perfect for the summer!
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