Frozen Mousse Brownie Sandwiches Food

FROZEN MOUSSE BROWNIE SANDWICHES

Steps:

• 1. Line the bottoms and sides of two 9 X 13" cake pans with parchment paper. Coat with non-stick cooking spray.
• 2. Prepare brownie mix according to package directions. Divide batter evenly between the two prepared pans.
• 3. Bake 350 degrees for 15 to 18 minutes, until edges just begin to pull away from pan, and a toothpick near the center comes out with moist crumbs. Cool on racks
• 4. MOUSSE: In a medium sized bowl, wisk together the milk and pudding mix for 2 minutes.
• 5. Stir in a small amount of the pudding into the melted chips, then return all to the pudding bowl.
• 6. Fold in whipped topping
• 7. Cover two large cutting boards or inverted baking sheets with plastic wrap. Invert one pan of brownies onto prepared board or pan. Gently peel off parchment paper
• 8. Spread the mousse to within 1/2" of edge. Carefully invert other brownie layer onto other prepared board or pan. Gently peel off parchment, and place right side up over mousse filling.
• 9. Cover and freeze for 4 hours or until the filling is firm. Remove from the freezer, wait ten minutes before cutting into squares.
• 10. Individually wrap in plastic wrap and store in freezer.
• 11. 1 sandwich equals: CALORIES:206 FAT: 5 gms CHOLESTEROLE: 1 mg CARBS: 40 g. DIABETIC EXCHANGE: 2 1/2 starch

BROWNIE ICE-CREAM SANDWICH

Steps:

• Line one 20x30cm (8x12-inch) tin with cling film.
• In a large bowl, whisk together the condensed milk, heavy cream, and vanilla using an electric hand-held whisk until the mixture thickens and holds its shape when you take the whisk out. Put the cookies into a plastic bag and bash them with a rolling pin to make crumbs. If you want larger chunks, you could crumble them by hand. Fold the cookie crumbs into the ice-cream mixture, then scrape into the prepared tin. Use a spatula to smooth it out, then freeze for at least two hours or until firm.
• Preheat the oven to 350°F/180°C/160°C fan/gas 4. Make My Favorite Brownie recipe up to step 4, but don't put the mixture in the tin yet.
• Divide the brownie mixture between two lined 20x30cm (8x12-inch) brownie tins (or use one and bake two batches) and use a spatula to spread the batter right into the edges. It will be very thin, as these will be your sandwich layers. Bake each tray for ten minutes, then remove from the oven and leave to cool completely in the tin.
• Remove the brownie layers from the tins and re-line one of the tins with another sheet of baking parchment. Put one brownie layer into the tin, then press the ice-cream layer on the top of it. Add the final layer then return to the freezer for at least 30 minutes.
• Remove the ice-cream sandwich slab from the freezer about ten minutes before serving. Use a sharp knife or pastry cutter to cut shapes-I like the effect of a circular cutter.