When setting out to make these brownie ice cream sundaes I realized that I only needed a half batch of batter (to yield twelve brownies).
I decided to make all of the batter and create these ice cream sandwiches from the leftover half (winning!). And in looking at the recipe – which calls for 3 eggs – I remembered a great tip I learned a while back.
What do you do when you need to halve a recipe that calls for 3 eggs?
Here’s the formula: 1 1/2 eggs = one whole egg and one egg yolk.
This tip works best for less fussy items like brownies, cookies and pretty much any savory recipes. For more delicate goodies like cupcakes and cakes – which require more precision – I’d break 3 eggs into a bowl, lightly whisk to combine, and then weigh (or measure by tablespoon) the total, removing half.
It worked perfectly for the ice cream sandwiches, but I forgot one step that would have made things a whole lot easier.
When baking cookies or brownies in pans for sandwiches, split the batter between two pans. I was rushing and forgot, so I had to chill the brownie and then split it horizontally. No biggie, but.
Here’s a recipe I like to use when making ice cream sandwiches. They’re not as fudgy as my fave brownies, but are sturdier and better suited for filling with ice cream.
It’s hot out there people – stay cool!
2 ounces unsweetened chocolate
6 tablespoons butter
1 cup sugar
1 whole egg + 1 egg yolk
1/2 teaspoon vanilla
1/2 cup flour
1 – 1 1/2 pints of your favorite ice cream (or divide it up into a few flavors – I did a trio of vanilla, chocolate and strawberry).
Preheat oven to 350 degrees; line two 8 x 8 pans with foil in both directions to create “slings”; spray with non-stick cooking spray (see Notes, below).
Melt chocolate and butter in a large bowl set over barely simmering water, stirring to blend. Remove from heat and stir in the sugar, followed by the eggs, vanilla and flour. Pour evenly into your prepared pans and bake for 10 – 15 minutes, or till a toothpick tests clean. Let cool completely in the pans and then place in the freezer for at least an hour.
Spread slightly softened ice cream(s) evenly over one of the brownie layers. Lift the other brownie from the pan, remove the foil, and place on top of the ice cream. Use the now-empty pan to gently press down on the sandwich to level it. Cover with plastic wrap and freeze overnight.
Use your foil sling as an aide to transfer the brownie sandwich from the pan to a cutting board. Slice into 12, 16 or 25 sandwiches, using a large knife (running the knife under hot water makes for neat and easy slicing; dry the knife between slices). Serve immediately, or wrap the individual sandwiches and keep stored in the freezer for up to two months.
If you only have one baking pan, you can do as I did and bake all the brownie batter at once. When cooled, place in the fridge and chill for several hours – this will make it easier to slice horizontally. You could also bake the layers one at a time – keep the unbaked batter in the fridge till the first half is baked and cooled.
If you don’t have any 8 x 8 pans you can use a 9 x 13 pan instead (the resulting sandwich will simply be just a bit thicker. Bake for closer to 15-18 minutes, cool completely in pan and cut in half to form your top and bottom layers.
This delicious recipe brought to you by Sheri Silver
Another ice cream sandwich that you’re sure to love!