January 29, 2017
Desserts, Freezer, Dairy,
Cooking For A Crowd, Freezer (OAMC), Make-Ahead, Entertaining, Game/Sports Day, Summer, Winter, Oven Bake, Refrigerator, Vegetarian, Chocolate, Ice Cream, Kosher Dairy more
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"Moose Tracks Ice Cream is peanut butter cup chocolate swirl ice-cream but other ice cream flavors will also work great.
Recipe source: Sunset Magazine (February 2017)
If you chill the brownies overnight it will be easier to cut them neatly when you cut them in half to make the ice cream sandwiches.
Prep time does not include the 8 hour freezing time."
Preheat oven to 350 degrees F.
Line a 8 inch square baking pan with parchment paper leaving a 1 inch overhand on 2 sides.
In a bowl whisk together the dry ingredients (flour - salt). In another bowl whisk together the next 5 ingredients (-vanilla). Add flour mixture to wet ingredients whisking to blend. Pour batter into pan, spreading to level top.
Bake for 25-35 minutes or until toothpick inserted in center comes out clean with a few moist crumbs. Cool on rack and then chill, covered until firm in center overnight or for at least 4 hours.
Lift brownies out of pan and mark center (horizontally) of sides with a toothpick as a guide. Sliding in a seated knife at corners first, split brownie in half horizontally. Put bottom layer back in pan and spread ice cream on top, using a spatula and then put the brownie top on top of the ice cream and press down gently.
Cover and freeze until ice cream is firm (3 hours). Lift out brownie and cut into 2 inch squares.
May be made one week ahead, keep frozen.
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