Brownie and Ice Cream Sandwich

posted by Millie

Brownie and Ice Cream Sandwich
From: Magazine

1 cup plus 2 tbsp. sugar
1/2 cup unsalted butter
1/4 cup water
10 oz. bittersweet chocolate, chopped
3 large eggs
1 tsp. vanilla extract
1 cup plus 2 tbsp. flour
1-1/2 tsp. baking soda
1 tsp. salt
3/4 cup chopped macadamia nuts
2 quarts vanilla ice cream, softened
8 oz. bittersweet or semisweet chocolate, chopped
1/2 cup hot coffee or 1-1/2 tsp. instant espresso powder dissolved in 1/2 cup hot water
6 tbsp. Frangelico (hazelnut liqueur)

For Brownies: Preheat oven to 325 degrees. Line 17-1/4x11-1/2x1-inch baking sheet with parchment paper.

Bring sugar, butter and water to boil in heavy large saucepan over medium heat, stirring until sugar dissolves. Reduce heat to low. Add chocolate; stir until smooth.

Whisk eggs and vanilla in large bowl to blend. Gradually whisk in hot chocolate mixture. Mix in flour, baking soda and salt, then nuts.

Spread batter over prepared sheet. Bake until toothpick inserted into center comes out clean, about 20 minutes. Cool completely. Freeze until firm.

Cut around brownie to loosen. Turn out onto work surface. Peel off parchment. Trim brownie to 16x10-inch rectangle; cut in half crosswise, making two 8x10-inch rectangles. Place 1 rectangle on baking sheet. Cover brownie with ice cream. Freeze until slightly firm.

Lightly score top of remaining brownie in half lengthwise, then score across in 2-inch sections, marking 10 (2x4-inch) rectangles.

Press scored brownie atop ice cream, scored side up. Freeze until ice cream is firm, at least 4 hours.

Cut brownie along marked lines into 10 sandwiches. Serve with sauce: mix chocolate and coffee in saucepan till smooth; add liqueur.

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