chocolate covered brownie ice cream sandwiches

brownies

• 1 stick (8 tablespoons) unsalted butter, at room temperature
• 1 cup granulated sugar
• 2 tablespoons cocoa, plus more for pan
• 2 eggs
• 1 teaspoon pure vanilla extract
• 3/4 cup flour
• pinch of kosher salt

ice cream sandwiches

• 1 quart vanilla ice cream, slightly softened
• 2 pounds chocolate chips
• 1 teaspoon oil

instructions

• preheat the oven to 350 degrees
• butter a quarter sheet pan (a small jelly roll pan) or a 13x9inch pan
• place a sheet of parchment paper in the bottom, spread with butter, and dust with cocoa powder; set aside
• in the bowl of an electric mixer fitted with the paddle attachment, cream together butter, sugar, and 2 tablespoons of cocoa powder
• when the mixture is creamy, and all lumps are gone, add in eggs, one at a time, incorporating well after each addition
• add in vanilla
• with the mixer on low, add in flour and salt
• mix until just combined
• spread into prepared pan and bake until shiny on the top (10-15 minutes)
• remove from oven, and allow to cool completely
• remove brownie from the pan, and cut in half
• spread ice cream on one half, and top with the other half
• freeze for 2-4 hours until firm
• cut the large ice cream sandwich into smaller sandwiches
• insert wooden popsicle sticks, and freeze for another hour
• melt the chocolate chips with the oil in the microwave in 30 second intervals until chocolate is smooth
• dip each ice cream sandwich in the chocolate and let set on a sheet of parchment paper
• wrap in parchment paper and freeze until ready to serve