Brownie Ice Cream Mini-wiches

Name: Brownie Ice Cream Mini-wiches
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 35
Cuisine: American
Ingredients: 170 grams bittersweet chocolate, chopped; 118 milliliters Dutch-processed unsweetened cocoa powder; 4 larges eggs; 237 milliliters flour; 1 pint ice cream (any flavor you like); 473 milliliters packed light brown sugar; 1 teaspoon salt; 237 milliliters unsalted butter

Brownie Ice Cream Mini-wiches might be just the dessert you are searching for. One serving contains 173 calories, 2g of protein, and 9g of fat. This recipe serves 35. This recipe covers 3% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for Summer. If you have butter, dutch-processed cocoa powder, eggs, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 45 minutes. This recipe is typical of American cuisine.

Instructions

Preheat oven to 35

Equipment you will use

Oven

In a medium pot, bring 1 in. water to a simmer. Put chocolate and butter in a medium metal bowl and set bowl over pot, being careful not to let bottom of bowl touch water.

Ingredients you will need

Chocolate

Butter

Water

Equipment you will use

Bowl

Pot

Heat until chocolate is almost completely melted, then add sugar and eggs and mix thoroughly. Sift together flour, cocoa, and salt, then add to chocolate mixture, stirring well.

Ingredients you will need

Chocolate

Cocoa Powder

All Purpose Flour

Sugar

Egg

Salt

Pour batter into a greased 10- by 15-in. baking pan.

Equipment you will use

Baking Pan

Bake until a toothpick inserted in center comes out clean, about 20 minutes.

Equipment you will use

Toothpicks

Oven

Let cool completely.

Invert brownie sheet onto a work surface and cut into 1 1/2-in. squares; arrange on pan. Freeze brownies 30 minutes. During last 5 minutes, remove ice cream from freezer to soften.

Ingredients you will need

Ice Cream

Equipment you will use

Frying Pan

Working in batches, scoop 1 heaping tbsp. ice cream onto half of brownie squares. Set remaining squares, shiny side up, on top of ice cream and press gently.

Ingredients you will need

Ice Cream

Freeze until firm, at least 2 hours. Straighten tops of brownies and trim oozing ice cream with a paring knife if you like. Freeze, covered, up to 1 week.

Ingredients you will need

Ice Cream

Equipment you will use

Knife

Equipment

Ingredients

Servings:

170grams

bittersweet chocolate, chopped 118milliliters

Dutch-processed unsweetened cocoa powder 4larges

eggs 237milliliters

flour 1pint

ice cream (any flavor you like)473milliliters

packed light brown sugar 1teaspoon

salt 237milliliters

unsalted butter

Recommended wine: Cream Sherry, Moscato Dasti, Port

Cream Sherry, Moscato d'Asti, and Port are my top picks for Ice Cream. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Solera Cream Sherry with a 4.5 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.