Brownie Ice Cream Bars Recipes

Steps:

• Preheat oven to 350°. Line a 13x9-in. baking pan with foil, letting ends extend up sides; grease foil. , Prepare brownie mix batter according to package directions. Transfer to prepared pan. Top with butterscotch chips, coconut and, if desired, pecans. Drizzle with milk. Bake until topping is light golden, 35-40 minutes., Cool completely in pan on a wire rack. Lifting with foil, remove brownies from pan. Cut into bars. Store in an airtight container.

Steps:

• Preheat oven to 350˚F (180˚C).
• Prepare the brownie mix as directed for "fudgy" brownies. Replace the directed amount of water with dark, freshly brewed, coffee.
• Take 1 cup (235 ml) of the batter and transfer it to a 9 x 9in (23 x 23 cm) brownie tray that has been lined with parchment paper.
• Using a spatula, spread the batter evenly over the bottom of the pan to make a thin layer.
• Once the batter is spread out, take another piece of parchment paper and layer it on top of the batter. Using your hands, smooth out the brownie mix to create a flat, even layer in the pan with no air bubbles between the batter and the paper.
• Repeat steps 3 and 4 so that you have 2 thin brownie layers.
• Bake for 14 minutes.
• Once baked, remove the top layer of parchment paper form the brownie. Then remove the thin brownie form one pan and transfer it to a cooling rack.
• NOTE: You will have one on the cooling rack and another still in the baking tray with the top layer of parchment paper removed.
• Take the ice cream out of the freezer and give it 5-10 minutes to soften.
• Once soft, spread the ice cream over the top of the brownie in the baking tray.
• Take the first brownie layer from the cooling rack and placing it on top.
• Lightly press the top brownie down into the ice cream then transfer the entire baking tray to the freezer to freeze completely.
• Once frozen, use the remaining layer of parchment paper to lift the contents out of the baking tray and transfer them to a cutting board.
• Quickly trim away the excess ice cream.
• Cut the large layered brownie square into 8 2x4-inch (5x10-cm) sandwiches.
• Either serve immediately or wrap the sandwiches in foil and transfer them back to the freezer for a later time.
• Enjoy!

Steps:

• Preheat oven to 350 degrees. Line a 10-by-13-inch pan with parchment paper. Bring a small saucepan of water to a boil, and turn off heat. Combine 12 tablespoons butter and 6 ounces chocolate in a small heatproof bowl; set over saucepan. Let stand, stirring occasionally, until chocolate is melted and smooth.
• Whisk eggs together in a large bowl; add salt, granulated sugar, brown sugar, and vanilla, and stir to combine. Stir in butter-and-chocolate mixture, then fold in flour. Pour the batter into prepared pan, spread evenly, and place in oven to bake until top is shiny, about 20 minutes. Do not overbake: A cake tester should not come out clean.
• Set the brownie pan on a rack; let it cool completely. Store in an airtight container overnight. The next day, loosen corners of brownie. Lift it from pan, keeping brownie intact. Invert onto a cutting board, and peel off parchment. Trim about 1/4 inch from each edge.
• Place a fresh piece of parchment in baking pan, allowing excess to stick out over the edges of pan. Return brownie to pan, top side up, and set aside.
• Meanwhile, working quickly, scoop half of the ice cream into the bowl of an electric mixer fitted with the paddle attachment. Beat ice cream until soft and smooth but not melted. Using a rubber spatula, transfer ice cream to brownie pan, and spread, creating an even layer. Place the pan in the freezer to chill. Repeat with remaining 2 pints of ice cream, adding a second layer to brownie, and return pan to freezer. Let chill until very hard, at least 1 hour (chilling overnight produces the best result).
• When ready to assemble, fill a medium saucepan halfway with water; bring to a boil. Remove from heat. Place remaining chocolate and 2 tablespoons butter in metal bowl; set over water. Using a metal spoon, stir until melted and smooth.
• Remove pan from freezer. Place a cooling rack over a baking sheet, and set aside. Using edges of parchment paper, lift brownie and ice cream out of pan, and transfer to a cutting board. Working quickly and using a sharp hot knife, trim outside edges to even them, wasting as little of the ice cream and brownie as possible. Use hot knife to cut brownie into twelve 2 1/4-by-4 1/4-inch rectangles, and transfer each rectangle to cooling rack.
• Remove bowl of chocolate from saucepan, wiping bottom until dry. Fill a 1/2-cup ladle with melted chocolate; carefully ladle chocolate over each bar, working from front to back. Cover as much of the ice cream as you can. Work quickly; do not worry if some ice cream shows. Return rack and baking sheet to freezer. Let stand until chocolate hardens, about 30 minutes.

Steps:

• Heat oven to 350 degrees. Line a 10-by-13-inch pan with parchment paper. Bring a small saucepan of water to a boil; turn off. Combine 1 1/2 sticks of butter and 6 ounces of chocolate in a small heat-proof bowl; set over saucepan. Let stand, stirring occasionally until chocolate is melted and smooth.
• Whisk the eggs together in a large bowl; add salt, sugars, and vanilla, and stir to combine. Stir in the butter-and-chocolate mixture, then fold in flour. Pour the batter into prepared pan, spread evenly, and place in oven to bake until top is shiny, about 20 minutes. Do not overbake; a cake tester should not come out clean.
• Set the brownie aside; let it cool completely. Store in an airtight container overnight. The next day, loosen corners of brownie. Lift it from pan, keeping brownie intact. Invert onto a cutting board, and peel off parchment. Trim about 1/4 inch from each edge.
• Place a fresh piece of parchment in baking pan, allowing excess to stick out over the edges of pan. Return brownie to pan, top-side up, and set aside.
• Meanwhile, working quickly, scoop half of the ice cream into the bowl of an electric mixer fitted with the paddle attachment. Beat the ice cream until soft and smooth but not melted. Using a rubber spatula, transfer the ice cream to brownie pan, and spread, creating an even layer. Place the pan in freezer to chill. Repeat with the remaining 2 pints of ice cream, adding a second layer to the brownie, and return pan to freezer. Let chill until very hard, at least 1 hour (overnight produces the best result).
• Fill a medium saucepan halfway with water; bring to a boil. Remove from heat. Place the remaining chocolate and 2 tablespoons butter in metal bowl; set over water. Using metal spoon, stir until melted and smooth.
• Remove pan from freezer. Place a cooling rack over a baking sheet, and set aside. Using edges of parchment paper, lift brownie and ice cream out of pan, and transfer to a cutting board. Working quickly and using a sharp hot knife, trim outside edges to even them, wasting as little of the ice cream and brownie as possible. Use hot knife to cut brownie into twelve 2 1/4-by-4 1/4-inch rectangles, and transfer each rectangle to cooling rack.
• Remove bowl of chocolate from saucepan, wiping bottom until dry. Fill a 1/2-cup ladle with melted chocolate; carefully ladle chocolate over each bar, working from front to back. Cover as much of the ice cream as you can. Work quickly; do not worry if some ice cream shows. Return rack and baking sheet to freezer. Let stand until chocolate hardens, about 30 minutes. Serve, or store in freezer up to 1 week.