BROWNIE-AND-PEANUT-BUTTER ICE CREAM SANDWICHES
Have you ever spooned peanut butter out of the jar while munching on a chocolate bar? Next time, try sandwiching ice cream swirled with crunchy peanut butter between slim, fudgy, indulgent chocolate brownies. You'll never go back.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Brownie Recipes
Yield Makes about 3 dozen
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Coat two 13- by-18-inch rimmed baking sheets with cooking spray, line with parchment, and spray parchment.
- Whisk flour, baking powder, and salt in a medium bowl. Melt butter and chocolate in a large heatproof bowl set over a pot of simmering water, stirring until smooth. Remove from heat, add sugar, and stir until dissolved. Stir in eggs, 1 at a time, and then stir in vanilla. Stir in flour mixture until just incorporated. (Do not overmix.)
- Divide batter between pans. Use an offset spatula to spread batter into thin, even layers. Bake, rotating pans once, until batter just begins to set, 8 to 10 minutes. (The surfaces will look dry, and testers inserted in the centers will come out wet.) Let cool completely in pans on wire racks.
- To assemble, place the flat side of a large wire rack over 1 brownie, and invert rack, brownie, and pan together. Remove pan and parchment. Repeat with remaining brownie. Place a clean rimmed baking sheet over 1 brownie, and invert pan, brownie, and rack together. Remove rack. The brownie should be in the pan, top side up.
- Spread ice cream in a smooth, even layer over brownie in pan. Align pan lengthwise with remaining brownie on rack, and use rack to quickly and carefully flip brownie onto ice cream. Remove rack. Press top brownie gently. Cover and freeze until firm, at least overnight (or up to 1 week).
- Uncover, and cut into squares. Serve immediately (or cover and freeze ice cream sandwiches overnight).
PEANUT BUTTER BLONDIE ICE CREAM SANDWICHES
Steps:
- Preheat the oven to 350 degrees F. Grease two 8-inch baking dishes with the nonstick cooking spray and line them with parchment paper, allowing 1-inch wings to hang over the edges; set aside.
- In a large bowl, whisk together the flour, brown sugar, granulated sugar, cinnamon, salt and baking powder. In a medium bowl, whisk together the butter, vanilla, eggs and 3/4 cup peanut butter. Add the wet ingredients to the dry ingredients and stir with a wooden spoon or spatula to combine. Divide the mixture between the prepared baking dishes and spread out evenly with a spatula or your hands. Bake until the centers are just set, begin checking for doneness at 23 minutes. Cool in the pans completely.
- While the blondies cool, allow the ice cream to soften at room temperature to a spreadable consistency. Using an offset spatula, spread the ice cream evenly over one pan of the blondies while it's still in the pan. Drizzle on the remaining 1/2 cup peanut butter and use the spatula to swirl it into the ice cream. Place the other blondie on top of the ice cream and freeze until the ice cream is firm, about 4 hours.
- Using the parchment wings, lift the whole thing out of the pan and onto a cutting board. Use a sharp knife to cut to trim the edges (if desired, this isn't necessary) and cut it into 1 1/2- to 2-inch squares. Wrap individually in plastic wrap or place in an airtight container and store in the freezer.
BROWNIE FOR ICE CREAM SANDWICHES
This brownie recipe from Lucie Fitzgerald of Spring Hill, Florida is perfect for creating ice cream sandwiches. All you need is 4 cups softened ice cream. Cut the brownie in half widthwise; spread one half with ice cream and top with the other half of the brownie. Wrap in plastic and freeze, then cut into desired shapes - you'll have a treat everyone will enjoy!
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 12-15 ice cream sandwiches.
Number Of Ingredients 7
Steps:
- Preheat oven to 400°. In a microwave, melt butter and chocolate; stir until smooth. Cool slightly. In a large bowl, beat eggs and sugar. Stir in vanilla and chocolate mixture. Combine flour and salt; gradually add to chocolate mixture. , Pour into a parchment-lined 15x10x1-in. baking pan. Bake 10-12 minutes or until center is set (do not overbake). Cool completely on a wire rack. Invert brownie onto a work surface and remove parchment. , Brownie for Ice Cream Sandwiches may be used to prepare the following recipes: Candy Bar Ice Cream Sandwiches, Banana Split Ice Cream Sandwiches, Raspberry-Orange Ice Cream Sandwiches, S'more Ice Cream Sandwiches, Caramel-Coffee Ice Cream Sandwiches and Double Peanut Butter Ice Cream Sandwiches.
Nutrition Facts : Calories 176 calories, Fat 9g fat (5g saturated fat), Cholesterol 44mg cholesterol, Sodium 92mg sodium, Carbohydrate 22g carbohydrate (17g sugars, Fiber 1g fiber), Protein 2g protein.
PEANUT BUTTER ICE CREAM SANDWICHES
Store-bought treats can't hold a candle to homemade ice cream sandwiches. This frozen dessert is fantastic. -Teresa Gaetzke, North Freedom, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 16 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. In a large bowl, cream shortening, peanut butter, 1/2 cup sugar and brown sugar until light and fluffy. Beat in egg and vanilla. Combine flour, baking soda and salt; gradually add to creamed mixture and mix well., Roll into 1-in. balls; roll in remaining sugar. Place 1 in. apart on ungreased baking sheets. Flatten with a fork, forming a crisscross pattern. , Bake 9-11 minutes or until set (do not overbake). Remove to wire racks to cool completely., In a microwave, melt candy coating; stir until smooth. Spread a heaping teaspoonful on the bottom of each cookie; place chocolate side up on waxed paper until set., To make ice cream sandwiches, place 1/4 cup ice cream on the bottom of half of the cookies; top with remaining cookies. Wrap in plastic; freeze on a baking sheet overnight.
Nutrition Facts : Calories 389 calories, Fat 20g fat (10g saturated fat), Cholesterol 28mg cholesterol, Sodium 223mg sodium, Carbohydrate 49g carbohydrate (36g sugars, Fiber 1g fiber), Protein 5g protein.
PEANUT BUTTER CREAM-TOPPED BROWNIES
I got this recipe out of my local newspaper in 1998. It is from Hershey's/Reese's. I've looked on their website and they do not have this recipe posted there. These are very rich and delicious!!
Provided by Jadelabyrinth
Categories Dessert
Time 1h15m
Yield 24 serving(s)
Number Of Ingredients 15
Steps:
- BROWNIES: Preheat your oven to 325°F Grease a 9 inch square baking pan.
- In a medium sauce pan, combine the sugar, butter, and water. Cook on low heat, stirring to prevent burning, until it boils. Remove the pan from the heat.
- Add the chocolate chips; stir until completely melted.
- Next, add the eggs and vanilla. Mix with a spoon until well blended.
- In a separate bowl, combine the dry ingredients (flour, salt, baking soda). Add to the chocolate mixture, make sure it is mixed in well.
- Pour the batter into the 9 inch pan. Bake for 30-35 minutes or until the brownies begin to pull away from the sides of the pan. Do not over bake. Cool completely.
- PEANUT BUTTER CREAM: Beat the butter and peanut butter in a medium bowl.
- Alternately add the powdered sugar and light cream, mixing it to spreading consistency.
- Frost the brownies once they are completely cool.
- CHOCOLATE GLAZE: Using a small microwave safe bowl, melt the chocolate chips and the butter on high for about 45 seconds. Stir the mixture until the chips are completely melted.
- Drizzle the glaze over the frosted brownies. Refrigerate until chocolate is set. Cut into 24 bars.
- Cover and store the brownies in the refrigerator.
Nutrition Facts : Calories 192.7, Fat 11, SaturatedFat 3.9, Cholesterol 17.6, Sodium 114.5, Carbohydrate 23.1, Fiber 1.2, Sugar 18.4, Protein 3.2
BROWNIE ICE-CREAM SANDWICHES
Brownies, baked thinner than usual, make outstanding ice-cream sandwiches. Use your favorite flavor of ice cream in these treats! Recipe from "Best-Ever Brownies" by Steuer and Rodgers. Note that the edges of the sandwiches may be rolled in chopped nuts, sprinkles color-coordinated to the special occasion, etc. to add more fun to the sandwiches.
Provided by Lorraine of AZ
Categories Frozen Desserts
Time 45m
Yield 16 sandwiches
Number Of Ingredients 10
Steps:
- Place rack in center of oven and preheat oven to 350 degrees F. Line an 11- x 17-inch jelly roll pan with foil and lightly butter and flour.
- Melt the butter. Add chocolate and let stand 1 minute; then whisk smooth.Let stand 10 minutes, until tepid.
- In medium bowl, at high speed, beat eggs and sugar 2-3 minutes. Beat in the corn syrup, vanilla and cooled chocolate mixture. Using a wooden spoon, stir in flour, salt and walnuts. Spread batter in prepared pan. Bake 12-15 minutes. Cool completely.
- Run a knife around inside edges of pan to release. Place a baking sheet on top of brownie and invert. Carefully peel off foil. Cut brownie into two 11- x 8-1/2 inch rectangles. Line jelly roll pan with plastic wrap. Place one rectangle on wrap, crust side up. Using metal cake spatula, spread ice cream evenly over rectangle to cover. Place other rectangle on ice cream, crust side down. Wrap lightly in plastic wrap, pressing ice cream on sides to compact. Freeze overnight.
- Unwrap and, using a sharp knife, cut into 16 rectangles. Wrap each tightly in plastic wrap. Can be prepared up to 2 weeks ahead, wrapped tightly and frozen.
Nutrition Facts : Calories 428.7, Fat 23.5, SaturatedFat 12.8, Cholesterol 126, Sodium 207.7, Carbohydrate 52.1, Fiber 2.4, Sugar 37.6, Protein 7.2
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