Vanilla Ice Cream Brownie BarsIcon of a printer
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Vanilla Ice Cream
4 oz unsweetened chocolate
3/4 cups butter
2 cups sugar
1 teaspoon vanilla
1 cup flour
1 cup chopped nuts like walnuts or pecans (optional)
whipped cream (optional)
3 cartons of Häagen-Dazs Vanilla or Vanilla Bean Ice Cream
Hot Fudge Sauce:
1 cup unsweetened cocoa powder
1 cup sugar
1 cup heavy Cream
1/2 cup butter
3 teaspoons vanilla or almond extract
Preheat oven to 350 degrees.
In a double boiler melt chocolate and butter until chocolate is melted.
Stir in sugar, eggs and vanilla.
Remove from heat and add flour and nuts (if using)
Place batter in a greased 13x9" pan
Bake 30-35 minutes until a toothpick comes out clean. Cool completely.
Let ice cream soften on the counter until it is spreadable. Spread over brownies, return to the freezer for two hours.
Top with hot fudge (directions below) and refreeze for at least one hour up to one day, covered.
Pull out of freezer 15 minutes before you intend to serve them. Garnish with whipped cream.
Combine cocoa powder and sugar in a medium saucepan.
Whisk in cream and place over medium heat, whisking until the mixture warms.
Add butter, vanilla, and heat until right before boiling.
Turn off the heat and allow mixture to cool for a few minutes. Can be stored in a glass jar. Fudge needs to be cooled for 2-3 hours before you can pipe it.
Fill a gallon plastic bag with fudge. Cut a small hole in one of the bag corners. Pipe out stripes of fudge, diagonally across the brownie.