Brownie Ice Cream Sandwiches
Amy Foulger via Martha Stewart
1 stick unsalted butter, melted (plus more for pan)
1 cup sugar
2 large eggs
1/2 tsp. fine salt
1/2 cup all-purpose flour
1/2 cup unsweetened cocoa powder
2 pints ice cream, softened (mint oreo is our favorite)
Preheat oven to 350 degrees. Butter a 10X15 pan (or double recipe and use a regular cookie sheet instead) and line with parchment paper so there is an overhang on the short sides. Butter paper.
In a medium bowl, whisk together butter and sugar, then whisk in eggs and salt. Add flour and cocoa and mix until just smooth. Spread in pan. Bake until brownie is dry to the touch and edges start to pull away from the pan, 10-12 minutes (mine took more like 20 min.). Let cool 5 minutes. Using paper overhang, transfer brownies to a wire rack and let cool completely.
Transfer brownie to a work surface and cut in half crosswise. Place both halves on plastic wrap. Slice and spread ice cream onto one of the halves. Once evenly spread, invert the other brownie half on top and wrap with plastic wrap. Freeze for two hours, or overnight. Enjoy!