Ice Skate Brownies Recipes

Steps:

• Preheat oven to 325°. Line a 9-in. square baking pan with parchment, letting ends extend up sides. In a large heavy saucepan, combine sugars, butter, water and, if desired, coffee granules; bring to a boil, stirring constantly. Remove from heat; add 1-3/4 cups chocolate chips and stir until melted. Cool slightly., In a large bowl, whisk eggs until foamy, about 3 minutes. Add vanilla; gradually whisk in chocolate mixture. In another bowl, whisk flour, baking soda and salt; stir into chocolate mixture. Fold in remaining chocolate chips., Pour into prepared pan. Bake on a lower oven rack 40-50 minutes or until a toothpick inserted in center comes out with moist crumbs (do not overbake). Cool completely in pan on a wire rack., Lifting with parchment, remove brownies from pan. Cut into squares.

Steps:

• Position a rack in the center of the oven and preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
• Dust a work surface with a light coating of flour and roll out the dough to a thickness of about 1/4 inch. Use an ice-skate cookie cutter to cut out cookies. Use an offset spatula to carefully transfer cookies to the prepared baking sheet, leaving about 1 inch of space between each cookie.
• Bake until the cookies are golden brown round the edges, about 10 minutes. Let cool for a few minutes on the cookie sheet to firm up, then transfer to a cooling rack to cool completely.
• Meanwhile, fill a piping bag with a #4 tip with the white icing, a piping bag with a #2 tip with the black icing, a piping bag with a #2 with the gray icing, and a piping bag with a #1 tip with the blue icing.
• Start with the white royal icing bag; this icing will double as your outline and flooding icing. On a cooled cookie, outline where the tongue of the ice skate will be, bringing the line down to the top of the tip of the shoe. Fill it in and even out the shape using a toothpick. Repeat with the remaining cookies.
• Next use the black royal icing bag; this will also double as your outline and flooding icing. Pipe a thin sole on a skate and then pipe a heel; flood and use a toothpick to make everything even. Repeat with the remaining cookies.
• Use the gray icing to outline the blade of a skate. Use a toothpick to get the sharper points and straight lines. Repeat with the remaining cookies.
• Outline the rest of the skate boot with the white royal icing and flood the outline. Use your toothpick to smooth out the icing and eliminate any air bubbles. Repeat with the remaining cookies.
• Immediately use your gray icing to pipe 6 evenly spaced lace holes on a cookie. Starting at the cookie edge, use the blue icing to make lace strands: Above the 6 lace holes, make two sets of two laces that connect evenly with the previous lace holes. (They will make a > sign). Repeat with the remaining cookies. Let cookies dry for about 15 minutes.
• Mix the pearl dust with enough grain alcohol to make a thin paste. Use a paintbrush to paint the paste onto the blade of a skate. Use the same pearl dust on a dry paintbrush to highlight the boot of the cookie by lightly brushing it with pearl dust. Repeat on the remaining cookies. Allow cookies to dry for about an hour before serving.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 9-inch cake pans.
• Combine the brownie mix, vegetable oil, water, and eggs in a mixing bowl; stir well with a spoon until thickened and smooth, about 1 minute. Spread the batter into the prepared cake pans.
• Bake in the preheated oven until set and browned, about 30 minutes. A toothpick inserted into the center of a pan should come out with moist crumbs. Let cool for 10 minutes in pans before removing to finish cooling on racks.
• After brownies are cool, remove ice cream from freezer and allow to soften for about 10 minutes. Meanwhile, pour sweetened condensed milk into a saucepan, and mix in the chocolate chips; heat over low heat, stirring constantly, just until chips have melted and the sauce is smooth. Remove from heat and allow to cool to barely warm temperature.
• Place one of the layers of brownies into the bottom of a 9-inch springform pan. Evenly spread the ice cream in a layer over the brownies; pour and spread half the chocolate sauce over the ice cream. Top with the other brownie layer, and drizzle the remaining sauce over the top. Freeze until ready to eat, at least 1 hour. Serve topped with whipped topping, if desired.