The other day I had a craving for something chocolate and minty and decided to try a Martha Stewart recipe I found. I made a couple of adjustments to bump up the mint flavor and came up with these amazing Brownie Double Mint Ice Cream Sandwiches! It was love at first bite!
The brownie is soft and chewy and has a rich chocolate taste with the perfect hint of mint. I could have eaten the whole pan of those alone! But add a big scoop of mint chocolate chip ice cream sandwiched between the brownies, and you have the best mint chocolate treat you've ever tasted! I promise!
For the outsides of my ice cream sandwiches, I started with a simple brownie recipe and added mint chocolate baking chips to the batter. SO good! Instead of baking the brownies in a small pan, I spread the batter in a thin layer on a rimmed half sheet baking pan. It just barely covered the bottom of the pan, and created a nice, thin brownie that was perfect for sandwiching my ice cream!
After my mint brownies were cooled, I cut them into squares and added a big scoop of mint chocolate chunk ice cream to half of them. I placed the other brownies on top and gently pressed to smoosh the ice cream between the brownies. Do you like my technical cooking terms, like smoosh?
I wrapped the sandwiches up tightly in plastic wrap and put them in the freezer to chill and firm up. Now whenever I want a minty treat, I can just go to the freezer and grab one! They will stay good in the freezer for about one week. (Not that they'll last that long!)
Brownie Double Mint Ice Cream Sandwiches
1 stick unsalted butter, melted, plus more for pan
1 cup sugar
2 large eggs
1/2 teaspoon fine salt
1/2 cup all-purpose flour (spooned and leveled)
1/2 cup unsweetened cocoa powder
10 ounce package Andes Creme De Menthe baking chips
2 pints mint chocolate ice cream, softened
Preheat oven to 350 degrees. Butter a rimmed half sheet baking pan and line with parchment, leaving a 2 inch overhang on short sides. In a medium bowl, whisk together butter and sugar, then whisk in eggs and salt. Add flour and cocoa and mix until just smooth. Gently stir in baking chips. Spread batter evenly in pan. Bake 10-12 minutes, until brownie is dry to the touch and edges have begun to pull away from pan. Let cool 5 minutes. Using the paper overhang, transfer brownies to a wire rack and let cool completely. Slide brownies onto a cutting board and cut in half crosswise (hamburger style). Cut each half into 12 squares. Place a brownie, bottom side up, onto a piece of plastic wrap. Add a scoop of ice cream onto brownie and place another brownie, bottom side down, on top. Gently press down on brownies and tightly wrap sandwich in plastic wrap. Repeat with remaining brownies and ice cream. Freeze sandwiches until firm, about 2 hours. Store wrapped sandwiches in freezer up to one week.
*Batter should just barely spread across the bottom of the pan.
*I baked my brownies the full 12 minutes.
*I found it easiest to slightly lift the brownies by the paper overhang and slide the wire rack underneath them to finish cooling.
*To keep ice cream from melting, I placed each sandwich in the freezer as I finished them.
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