Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenDesserts - Brownie And Ice Cream Sandwich
Famous Authors (View All Authors)
Desserts - Brownie And Ice Cream Sandwich Post by :debrown22 Category :Learning Kitchen Author :Unknown Date :January 2012 Read :1640

Click below to download : Desserts - Brownie And Ice Cream Sandwich (Format : PDF)

Desserts - Brownie And Ice Cream Sandwich

1 cup plus 2 tbsp. sugar
1/2 cup unsalted butter
1/4 cup water
10 oz. bittersweet chocolate, chopped
3 large eggs
1 tsp. vanilla extract
1 cup plus 2 tbsp. flour
1-1/2 tsp. baking soda
1 tsp. salt
3/4 cup chopped macadamia nuts
2 quarts vanilla ice cream, softened
8 oz. bittersweet or semisweet chocolate, chopped
1/2 cup hot coffee or 1-1/2 tsp. instant espresso powder dissolved in 1/2 cup hot water
6 tbsp. Frangelico (hazelnut liqueur)


For Brownies: Preheat oven to 325 degrees. Line 17-1/4x11-1/2x1-inch baking sheet with parchment paper.

Bring sugar, butter and water to boil in heavy large saucepan over medium heat, stirring until sugar dissolves. Reduce heat to low. Add chocolate; stir until smooth.

Whisk eggs and vanilla in large bowl to blend. Gradually whisk in hot chocolate mixture. Mix in flour, baking soda and salt, then nuts.

Spread batter over prepared sheet. Bake until toothpick inserted into center comes out clean, about 20 minutes. Cool completely. Freeze until firm.

Cut around brownie to loosen. Turn out onto work surface. Peel off parchment. Trim brownie to 16x10-inch rectangle; cut in half crosswise, making two 8x10-inch rectangles. Place 1 rectangle on baking sheet. Cover brownie with ice cream. Freeze until slightly firm.

Lightly score top of remaining brownie in half lengthwise, then score across in 2-inch sections, marking 10 (2x4-inch) rectangles.

Press scored brownie atop ice cream, scored side up. Freeze until ice cream is firm, at least 4 hours.

Cut brownie along marked lines into 10 sandwiches. Serve with sauce: mix chocolate and coffee in saucepan till smooth; add liqueur.
If you like this book please share to your friends :
NEXT BOOKS

Desserts - Frozen -  Caramel Cookie Frozen Treat Desserts - Frozen - Caramel Cookie Frozen Treat

Desserts - Frozen -  Caramel Cookie Frozen Treat
1 pkg. Oreo cookies 1/2 gal. golden vanilla ice cream 1 pt. jar caramel ice cream topping 6 Heath candy toffee bars 1 carton Cool Whip 2 Tbsp. margarine -- melted Crush Oreo cookies in a blender, mix with margarine, and spread in 9 x 13-inch dish. Slice ice cream and spread over crust. Pour the caramel topping over the ice cream. Crush Heath bars and sprinkle over caramel. Store in freezer until ready to serve. When ready to serve, spread carton of Cool Whip over all and sprinkle with chopped pecans.
PREVIOUS BOOKS

Desserts - Brownie Ice-cream Bars Desserts - Brownie Ice-cream Bars

Desserts - Brownie Ice-cream Bars
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
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT