Mocha Brownie Ice Cream Sandwiches

Serves 6 · 25 min prep · 22 min cook

Ingredients

• 1/2 cup unsalted butter
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/3 cup unsweetened cocoa powder
• 1/2 cup all-purpose flour
• 2 tsp instant espresso powder
• 1/4 tsp salt
• 1 pint coffee ice cream
• 1/3 cup mini chocolate chips

Instructions

1. 1Preheat the oven to 350°F and line an 8-inch square baking pan with parchment paper, leaving overhang on two sides for easy lifting later.
2. 2Melt the butter in a medium saucepan over low heat, then remove from the heat and whisk in the sugar until the mixture looks glossy and slightly grainy.
3. 3Beat in the eggs one at a time followed by the vanilla until the batter is smooth and ribbon-like when the whisk is lifted.
4. 4Sift together the cocoa powder, flour, espresso powder, and salt, then fold the dry mixture into the wet ingredients just until no flour streaks remain; the batter will be thick and fudgy.
5. 5Spread the batter evenly in the prepared pan and bake for 18 to 22 minutes until the top is set and a toothpick inserted near the center comes out with a few moist crumbs.
6. 6Cool the brownie slab completely in the pan on a wire rack, then chill it in the refrigerator for 30 minutes so it firms up for clean cutting.
7. 7Lift the brownie out using the parchment and cut it into twelve even rectangles; work quickly so the pieces stay cool.
8. 8Soften the coffee ice cream at room temperature for 5 to 8 minutes until it is scoopable but not melted, then sandwich a thick layer between two brownie pieces, pressing gently to seal the edges.
9. 9Roll the exposed ice cream edges in mini chocolate chips for extra mocha crunch, then wrap each sandwich individually in parchment or plastic wrap.
10. 10Freeze the sandwiches on a sheet pan for at least 2 hours until solid; serve straight from the freezer or let sit 2 minutes for easier biting.