Ice Cream Brownie Dessert

Directions

The Brownie

• 1Preheat the oven to 350 degrees. Grease a 12 by 18 inch rimmed baking sheet then line with parchment or wax paper, using enough to hang over the sides slightly.
• 2

  Melt in a large saucepan over low heat:
  Unsalted Butter

• 3

  When melted, stir in, then remove from heat:
  Semi-Sweet Chocolate
  Unsweetened Chocolate

• 4

  When the chocolate is melted and mixture has cooled slightly (about 15 minutes), stir in:
  Granulated Sugar
  Light Brown Sugar
  Vanilla Extract
  Salt

• 5

  Beat in a small bowl, then add and incorporate thoroughly:
  Eggs

• 6

  Stir in until completely blended:
  Flour
  Chopped Walnuts (optional)

• 7 Pour batter into prepared pan and bake 20 minutes, until knife inserted in center of the brownies comes out just clean. Cool completely in pan, then turn out of pan, peel parchment, and cut into shapes with your favorite Ann Clark cookie cutters.
• 8 Lay each brownie shape on a plate.

The Ice Cream

• 9

  Remove a half gallon of ice cream (any flavor you fancy) from its carton, the cut slice of the ice cream about 3/4 inch thick. You may have to cut the carton off the ice cream, but you can always pack the left over ice cream in a plastic container.

  Lay the ice cream slices down on a sheet of parchment or a clean baking sheet. Working quickly and using the same cookie cutter, cut four shapes form the ice cream.

  Stack the ice cream shapes on top of the brownie shape and press lightly. Store in the freezer until needed.

• 10 Just before you serve the desserts, drizzle them with chocolate sauce (recipe below) if desired.

The Chocolate Sauce

• 11

  Pour 1 cup heavy cream into a small saucepan and scald over medium heat.

  Pour 1 cup finely chopped semisweet chocolate and 1 tablespoon light corn syrup into cream, remove from heat, and let sit 5 minutes.

  Stir to blend. Cool until just slightly warm and pour over ice cream.

• 12 Enjoy!