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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.

  • yield: Makes about 3 dozen

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Ingredients

  • Vegetable-oil cooking spray
  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons salt
  • 11 ounces (2 sticks plus 6 tablespoons) unsalted butter, room temperature
  • 7 ounces unsweetened chocolate
  • 2 2/3 cups sugar
  • 4 large eggs
  • 2 teaspoons pure vanilla extract
  • Peanut Butter Ice Cream

Cook's Note

If a rimmed baking sheet doesn't fit in your freezer, cut the brownies in half crosswise. Place one brownie in a 9-by-13-inch pan, cover with half of the ice cream, and top with another brownie. Cover and freeze. Repeat with remaining brownies and ice cream. Use your favorite brand of conventional peanut butter here; the flavor and texture of all-natural versions do not work well in this recipe.

Directions

  1. Step 1

    Preheat oven to 350 degrees. Coat two 13- by-18-inch rimmed baking sheets with cooking spray, line with parchment, and spray parchment.

  2. Step 2

    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.)

  3. Step 3

    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.

  4. Step 4

    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.

  5. Step 5

    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).

  6. Step 6

    Uncover, and cut into squares. Serve immediately (or cover and freeze ice cream sandwiches overnight).

Source
Martha Stewart Living, July 2008

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Reviews (11)

  • 30 Jul, 2013

    Oops! meant to say "web sites." Sorry about that.

  • 30 Jul, 2013

    How does one print these recipes without getting a bunch of junk one does not want along with it. What happend to the "print" button? Your wet sites are getting really difficult to use. Whatever happened to "simple?" Too much tinkering???

  • 30 Aug, 2008

    This recipe is delicious. I feel that infusing the cream mixture with cocktail peanuts really added to the taste. Everyone who tried them thought they were awesome. They have a hint of "salty" with the sweet. I'm sure the brownies would work well with other types of ice cream as well.

  • 18 Aug, 2008

    This becomes an easy recipe when store bought ice cream is used. The brownie base even stays semi soft after being in the freezer. When I have more time I will make the ice cream.

  • 15 Jul, 2008

    I used store-bought ice cream and mixed in extra crunchy peanut butter and it was excellent. I'm not sure how much homemade ice cream the recipe yields, but it you want the sandwiches to look like they do in the picture, you'll need to use at least a 1.5 quart of ice cream, and possibly more. Also, be sure to have a heavy duty spatula on hand when getting the bars out of their pan. Everyone who ate these at my party loved them!

  • 13 Jul, 2008

    Hint Hint** If you don't have time to go all homemade, then just use brownie mix from a box and follow same baking directions as above. Also, you can just use your own favorite icecream or make pnut butter icecream using vanilla and just mixing in some pnut butter. I made them this way and it turned out just great for me!

  • 5 Jul, 2008

    Taste was yummy, especially the p. butter in ice cream. But presentation was a disaster for me. Brownies stuck to parchment, even though I sprayed it. Even if brownies hadn't stuck, it would have been difficult to get them in place without cracks. Make sure ice cream is fairly firm when put between brownies. Mine was too soft and melted too much. When I put half brownie in the bottom of 9x13 pan it wasn't flush with sides, so ice cream spread into the pan. Despite the mess, everyone loved it.

  • 27 Jun, 2008

    This sounds like a great idea but a little large for my needs. So I am going to experiment with 9" square pans. I don't have an ice cream maker so will purchase a good quality vanilla ice cream and swirl in the one cup of peanut butter (with nuts) and see how that works. Sounds so yummy! thanks

  • 27 Jun, 2008

    This sounds delicious - going to try it this weekend! Thanks for this great recipe.

  • 27 Jun, 2008

    If you click on the blue-highlighted words "Peanut Butter Ice Cream" in the above list of ingredients, you will be sent to the Peanut Butter Ice Cream recipe. The amount that makes is 4 cups, so if you just wanted to buy the ice cream and not make homemade, you would probably need that much. There is no mention of mixing PB with ready-made ice cream. I haven't made this yet, but will try it.

  • 27 Jun, 2008

    Your directions often seem to be missing a step or two, and this recipe is a good example. It calls for peanut butter ice cream and recommends using one's own favorite PB, but, it doesn't say how much PB to use or even how much ice cream to use. And, there are no instructions about how to mix the two. It leaves the reader to make up that part of the recipe.