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AUGUST 1998 RECIPES


Hot Fudge Sauce

Espresso-Malted Milk Ball Ice Cream

White Chocolate-Lemon Ice Cream

Brownie Ice Cream Sandwiches

Soda Fountain Chocolate Parfait



SweetSpot

 


Brownie Ice Cream Sandwiches

Tips:A great make-ahead summer dessert. The fudgy brownies are baked and frozen before serving, so all you need to do at dessert time is slice them in half horizontally, sandwich the halves with the ice cream of your choice, and pour on the hot fudge sauce (or drizzle with a bit of liqueur). For children, you might want to make the brownie squares smaller. Go ahead and eat these with your fingers; yes, it's messy, but it's a lot more fun than using utensils!

  • 1-1/2 ozs. unsweetened chocolate, chopped
  • 1 oz. semisweet chocolate, chopped
  • 7 Tbsp. unsalted butter, cut into pieces
  • 1/4 c. strained or sifted unsweetened Dutch process cocoa powder
  • 3 eggs, graded "large"
  • 1-1/2 c. sugar
  • 1 Tbsp. dark rum OR vanilla
  • Pinch salt
  • 1/2 c. sifted flour

For serving:

  • Ice cream/Sorbet/Frozen Yogurt of your choice, slightly softened
  • Hot fudge sauce or chocolate syrup or liqueur


    Other options:
  • Fresh fruit
  • Lightly sweetened whipped cream
  • Miniature semisweet chocolate chips
  • Chopped, toasted, cooled nuts, etc.

To make the brownies: Line an 8" square pan (at least 1-1/2" deep) with aluminum foil, shiny side up. With vegetable shortening, very lightly grease the bottom. Set aside. Adjust rack to center of oven.

In small heatproof bowl, combine chopped chocolates and butter. Place over simmering water on low heat (water should not touch bottom of bowl). Stir often just until melted and smooth. Remove from heat and hot water. Briskly whisk in cocoa powder until most lumps are dissolved. Set aside to cool for at least 15 minutes.

Meanwhile, preheat oven to 350'F. Combine eggs, sugar, liqueur or vanilla, and salt in medium bowl. By hand, beat until well-mixed, about one minute. When chocolate mixture has cooled at least 15 minutes, add to egg mixture, stirring in well. Stir in sifted flour only until combined.

Turn into prepared pan and level batter, then push batter slightly higher on edges and in corners. Bake in preheated oven 30-35 minutes, turning from back to front about halfway through baking time. Toothpick inserted should emerge with a few moist crumbs still clinging to it. Do not overbake. Remove to cooling rack; cool completely.

These brownies are difficult to cut neatly when fresh. When cooled to room temperature, remove from pan (brownies will still be in foil). Wrap airtight and freeze until partially frozen. Remove from freezer and unwrap, then gently peel foil from sides and bottom. On cutting board, with large, sharp knife, cut the brownie into nine squares of equal size (you'll have to try a serrated knife as well as a straight-edged knife to see what works best for you). Wrap each square well in plastic wrap, then place wrapped squares into plastic bag and store in freezer till needed.

To serve, have ready ice cream and sauce of your choice, as well as any other "options" you want. Remove a brownie square from the freezer and unwrap it. While still frozen, with large sharp knife (I use a serrated knife here), cut the brownie in half horizontally. Place bottom of brownie on serving plate, cut side up. Top with a generous scoop of ice cream, then place other half of brownie on top, cut side down. Press down gently to flatten slightly. If desired, top with hot fudge sauce, chocolate syrup, or a bit of liqueur and any other "options"; serve immediately.

9 brownie squares for 9 sandwiches

Variation: Brownie Parfaits

Do not freeze brownies. When cooled to room temperature, wrap well and store overnight at cool room temperature (this helps to develop flavor and makes them slightly easier to handle). To serve, cut into 9 squares with large, sharp knife. Wrap individual squares tightly and store at room temperature until needed, not more than 48 hours longer (for longer storage, freeze). To serve, crumble a square into small pieces. Layer crumbled brownie in eleven-ounce parfait glass, alternating a layer of crumbled brownie with a layer of slightly softened ice cream (I start and end with a layer of brownie, and I make four layers of brownie and three of ice cream. Work quickly when layering!!). Top with lightly sweetened whipped cream. Serve immediately. Use your creativity here and add nuts, berries, or chocolate chips while layering. 9 parfaits.


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