"Today’s my Birthday! And my friends @rodellevanilla are helping me to celebrate with this mash-up of two of my favorite desserts: chocolate brownies and ice cream. Get the full recipe below for these flourless brownie ice cream sandwiches that feature @rodellevanilla’s Gourmet Baking Cocoa and Vanilla Paste. And let’s dig in! #sponsored
Pre-heat your oven to 350 degrees Fahrenheit. Line a 9 X 9-inch baking pan with parchment paper, leaving some hanging over the sides, and spray with non-stick cooking spray.
In a heavy bottom saucepan over medium heat, melt 6 tbsp of unsalted butter. Add 8 ounces chopped dark chocolate and stir until completely melted. Remove the saucepan from the heat. Whisk in 3/4 cups sugar, 2 tsp Rodelle Vanilla Paste and 1/4 tsp salt. Whisk in 2 room temperature eggs, incorporating one at a time. Add 2 tbsp Rodelle Gourmet Baking Cocoa, 2 tbsp cornstarch and 1/2 tsp instant espresso powder. Whisk the batter vigorously for 1 minute (it will appear lumpy at first, but will smooth out as you whisk it). Pour the brownie batter into your prepared baking pan and bake in your oven for 20-23 minutes. Remove and let the brownies cool completely in their baking dish. Then place the baking dish in your freezer for about 30 minutes to chill the brownies.
Using the overhanging parchment paper, lift the chilled brownies from their baking pan and cut into two equal sized slabs. Spread 1 pint of your favorite ice cream (I’m using raspberry chip) over one of the brownie slabs. Then top with the second brownie slab, pushing it down slightly. Place back in your freezer to freeze completely. Slice and serve. Enjoy!"
Flourless Chocolate Brownie Ice Cream Sandwiches
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Recipe Intro From floatingkitchen
Turn your next batch of brownies into a killer batch of ice cream sandwiches!
Method:
Pre-heat your oven to 350 degrees Fahrenheit.
Line a 9 X 9-inch baking pan with parchment paper, leaving some hanging over the sides, and spray with non-stick cooking spray.
In a heavy bottom saucepan over medium heat, melt 6 tbsp of unsalted butter. Add 8 ounces chopped dark chocolate and stir until completely melted. Remove the saucepan from the heat.
Whisk in 3/4 cups sugar, 2 tsp vanilla paste and 1/4 tsp salt.
Whisk in 2 room temperature eggs, incorporating one at a time.
Add 2 tbsp baking cocoa, 2 tbsp cornstarch and 1/2 tsp instant espresso powder. Whisk the batter vigorously for 1 minute (it will appear lumpy at first, but will smooth out as you whisk it).
Pour the brownie batter into your prepared baking pan and bake in your oven for 20-23 minutes. Remove and let the brownies cool completely in their baking dish. Then place the baking dish in your freezer for about 30 minutes to chill the brownies.
Using the overhanging parchment paper, lift the chilled brownies from their baking pan and cut into two equal sized slabs. Spread 1 pint of your favorite ice cream (I’m using raspberry chip) over one of the brownie slabs. Then top with the second brownie slab, pushing it down slightly.
Place back in your freezer to freeze completely. Slice and serve. Enjoy!