Brownie Ice Cream Dippers

Preheat oven to 350 F. Grease a half sheet pan with butter and line with parchment paper (the one I used was about 10X14). Make sure the paper hangs over opposite ends of the pan (you’ll use the paper as a handle to remove the brownies after baking). Grease the paper with more butter.

Gently melt the butter and chocolate together in a glass bowl (either in the microwave for 30 second heat bursts at a time or place the bowl on top of a pot of simmering water like a double boiler). When melted remove from heat.

In a separate bowl, whisk together the eggs, sugars and vanilla.

Stir the egg mixture into the chocolate mixture and then add the flour and salt. Stir until combined. Spread the brownie mixture evenly onto the the prepared baking sheet and bake in the preheated oven for 20 minutes or until a toothpick is inserted in the middle and comes out clean. Remove pan from oven and set it on a rack. Let brownies cool completely before cutting.

Remove brownies from pan using the paper “handles” and remove the parchment paper. Cut the brownies into 1 1/2 inch by 4 inch pieces. What I did was cut the brownie in half across the entire sheet of brownies and then I cut them long ways into the desired size I wanted.

Remove the ice cream from the freezer. Use scissors to trim away the edges of the carton. You must move quickly. Cut the ice cream into rectangles with a sharp knife to fit the size of the cut out brownies. Make a sandwich with a slice of ice cream between two pieces of brownie. Place on a sheet tray and return the sandwiches to the freezer until ready to serve with desired sauces.

Recipe adapted from Carla Hall on ABC’s The Chew.