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Brownie and Ice Cream Sandwiches with Chocolate
Recipe By : LD Goss
Serving Size : 1 Preparation Time :0:00
Categories : Desserts
Amount Measure Ingredient -- Preparation Method
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-----BON APPETIT 9/95-----
1 cup Plus 2 T sugar
1/2 cup Unsalted butter
1/4 cup Water
10 ounces Bittersweet chocolate -- chop
3 large Eggs
1 teaspoon Vanilla extract
1 cup Plus 2 T flour
1 1/2 teaspoons Baking soda
1 teaspoon Salt
3/4 cup Macadamia nuts -- chopped
1 1/2 quarts To 2 qts vanilla ice cream -- softened slightly
Sauce:
8 ounces Bitterswet or semisweet
Chocolate -- chopped
1/2 cup Hot coffee
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1 1/2 teaspoons Instant espresso powder -- dissolved in
1/2 cup Hot water
6 tablespoons Frangelico (hazelnut liqueur
For Brownies: Preheat oven to 325 degrees. Line 17-1/4x11-1/2x1-inch baking
sheet with parchment. 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 brownied 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.
For Sauce: Stir chocolate and coffee in saucepan over low heat until smooth.
Add liqueur. Serve sandwiches with sauce. MM Norma_Wrenn MSN
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