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Full Online Book HomeLearning KitchenCookies - Brownies Brownie Ice-cream Bars
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Cookies - Brownies Brownie Ice-cream Bars Post by :tsunami007 Category :Learning Kitchen Author :Unknown Date :January 2012 Read :2974

Click below to download : Cookies - Brownies Brownie Ice-cream Bars (Format : PDF)

Cookies - Brownies Brownie Ice-cream Bars

Makes 12

Bake brownies a day in advance so they have time to set completely. Make space in your freezer to accommodate ice-cream bars and baking sheet.

1 3/4 sticks (14 tablespoons) unsalted sweet butter
46 ounces semisweet chocolate, cut into 1-inch pieces
3 large eggs
1/2 tsp. salt
1 cup granulated sugar
1/2 cup packed light-brown sugar
1 tsp. pure vanilla extract
3/4 cup all-purpose flour
4 pints vanilla ice cream

Heat oven to 350 degrees. Line a 10-by-13-inch pan with parchment paper. Bring a small saucepan of water to a boil; turn off.

Combine 1 1/2 sticks of butter and 6 ounces of chocolate in a small heat-proof bowl; set over saucepan. Let stand, stirring occasionally until chocolate is melted and smooth.

Whisk the eggs together in a large bowl; add salt, sugars, and vanilla, and stir to combine. Stir in the butter-and-chocolate mixture, then fold in flour.

Pour the batter into prepared pan, spread evenly, and place in oven to bake until top is shiny, about 20 minutes. Do not overbake; a cake tester should not come out clean.

Set the brownie aside; let it cool completely. Store in an airtight container overnight.

The next day, loosen corners of brownie. Lift it from pan, keeping brownie intact. Invert onto a cutting board, and peel off parchment. Trim about 1/4 inch from each edge.

Place a fresh piece of parchment in baking pan, allowing excess to stick out over the edges of pan. Return brownie to pan, top-side up, and set aside.

Meanwhile, working quickly, scoop half of the ice cream into the bowl of an electric mixer. Beat the ice cream until soft and smooth, but not melted. Using a rubber spatula, transfer the ice cream to brownie pan, and spread, creating an even layer.

Place the pan in freezer to chill. Repeat with the remaining 2 pints of ice cream, adding a second layer to the brownie , and return pan to freezer. Let chill until very hard, at least 1 hour (overnight produces the best result).

Fill a medium saucepan halfway with water, bring to a boil. Remove from heat.

Place the remaining chocolate and 2 tablespoons butter in bowl; set over water. Using metal spoon, stir until melted and smooth.

Remove pan from freezer. Place a cooling rack over a baking sheet, and set aside.

Using edges of parchment paper, lift brownie and ice cream out of pan, and transfer to a cutting board. Working quickly and using a sharp hot knife, turn outside edges to even them, wasting as little of the ice cream and brownie as possible.

Use hot knife to cut brownie into twelve 2 1/4-by 4 1/4-inch rectangles, and transfer each rectangle to cooling rack.

Remove bowl of chocolate from saucepan, wiping bottom until dry. Fill a 1/2 cup ladle with melted chocolate; carefully ladle chocolate over each bar, working from front to back. Cover as much of the ice cream as you can. Work quickly; do not worry if some ice cream shows. Return rack and baking sheet to freezer. Let stand until chocolate hardens, about 30 minutes. Serve, or store in freezer up to one week.
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1 (4 oz) package German sweet chocolate 1/4 cup butter or margarine 3/4 cup sugar 2 eggs 1/2 cup all-purpose flour 1/2 cup chopped walnuts -- optional 1 teaspoon vanilla extract 24 cake ice cream cones (about 3" tall) 24 scoops ice cream Colored or chocolate sprinkles Preheat oven to 350.In a saucepan over low heat, melt chocolate and butter, stirring frequently. Cool slightly; pour into a bowl. Add sugar and eggs; mix well. Stir in flour, walnuts if desired, and vanilla. Place ice cream cones in muffin cups; fill half full with batter. Bake for 20-22 min.

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1 cup sugar 1 stick margarine 4 eggs 1/8 tsp. salt 1 can chocolate syrup (1 lb.) 1 cup plus 1 T flour Never Fail Chocolate Icing: 1 cup sugar 1/3 cup milnot or evaporated milk (2% milk works too) 1/4 cup butter 5 large marshmallows 1/2 cup chocolate chips Cream together margarine and sugar. Add eggs and salt. Beat well. Blend in chocolate syrup and flour. Pour into greased and floured jelly roll pan. Bake at 350 for 22 min. Icing: Stir together all ingredients except chips over med. heat until marshmallows melt. Add chips. Beat until cool and thick.