Ice Cream Brownie Bars
Ingredients
- 1 cup plus 2 tablespoons All-Purpose flour
- 1 ½ teaspoons baking soda
- ¾ teaspoon salt
- 8 tablespoons (1 stick) unsalted butter
- 1 cup plus 2 tablespoons dark brown sugar, packed
- ¼ cup brewed coffee or cold brew
- 1 2/3 cups semisweet chocolate chips
- 3 large eggs
- 1 teaspoon pure vanilla extract
- 1 quart vanilla ice cream, slightly softened
- 1 quart pistachio ice cream, slightly softened
- 2 pints raspberry sorbet, slightly softened
Instructions
- Preheat oven to 325 degrees Fahrenheit.
- Spray 2 9-by-13 inch rectangular pans with nonstick cooking spray. Line each pan with foil so that the foil overlaps the two short sides. spray each pan with nonstick cooking spray again.
- In a medium bowl, whisk together flour, baking soda, and salt until well blended and set aside.
- In a large saucepan, heat butter, brown sugar, and coffee until mixture comes to a boil, whisking occasionally. Sugar should be dissolved. Remove from heat.
- Add the chocolate chips to the saucepan and whisk until chocolate has melted. Mixture will thicken. Allow to cool for 1-2 minutes.
- In a large bowl, whisk eggs and vanilla until eggs are slightly lightened in color – about 1 minute.
- Whisk chocolate mixture into eggs, and blend until well combined.
- Add dry ingredients into the chocolate and egg mixture, and using a rubber spatula, blend until just combined.
- Pour mixture evenly into prepared pans.
- Bake for 20 minutes. The tops of the brownies will appear dull and set.
- Allow to cool completely in pans.
- On a large sheet pan lined with foil, place one of the cooled brownies. Wash the pan and dry thoroughly.
- Line the cleaned pan with plastic wrap so that the wrap hangs over all 4 sides.
- Carefully place the brownie upside down into the plastic-lined pan and press down, making sure it touches the bottom on all sides.
- Using an offset spatula and an ice cream scoop, spread one flavor of ice cream as evenly as possible over the top of the brownie. Repeat with remaining flavors, packing each layer as much as possible.
- Carefully place the remaining brownie right-side up on top of the ice cream. Press down on the brownie to assure all ice cream and brownies are adhering together.
- Flip flaps of plastic wrap over the brownie and cover the entire top with plastic wrap.
- Freeze for several hours or overnight. You can even freeze for up to 2 weeks.
- When ready to cut bars, remove pan from freezer and allow it to sit for 5 minutes at room temperature.
- Gently uncover brownie and flip onto a cutting board.
- Using a long sharp knife, cut squares or rectangles in whatever dimensions you desire.
- Wrap each bar individually in plastic wrap and keep them in an airtight container in the freezer until ready to serve.
Notes
Makes approximately 2 dozen bars