Delightful Brookie Ice Cream Sandwich

Brookie ice cream sandwiches bring together the best of three beloved American desserts in one delightful treat. Combining fudgy brownies, crisp chocolate chip cookies, and creamy vanilla ice cream, this dessert is perfect for summer gatherings or simply enjoying a nostalgic, indulgent snack. Baking both brownie batter and cookie dough together in one pan creates a unique treat that’s easy to prepare and offers a wonderful contrast of textures in every bite.

I made these sandwiches for a backyard get-together, and they disappeared faster than I could slice them. Every time I make these, friends ask me for the recipe because they are just that good.

Ingredients

Brownies

• Unsalted butter cut into pieces: provides richness and helps create a moist texture
• Bittersweet chocolate chips: essential for deep chocolate flavor choose good-quality chips without too much sugar
• Large eggs at room temperature: bind ingredients and add structure
• Granulated sugar: sweetens and supports a tender crumb
• Dark cocoa powder: adds intense chocolate flavor select Dutch-processed for a smoother taste
• Pure vanilla extract: enhances flavor complexity
• Kosher salt: balances sweetness
• All-purpose flour: forms the base of the batter fresh flour yields better results

Cookies and Assembly

• All-purpose flour: for structure and chewiness in cookies
• Baking soda: helps cookies rise and spread
• Kosher salt: accentuates the sweet and chocolate flavors
• Unsalted butter softened: gives cookies richness and softness
• Light brown sugar packed: adds moisture and caramel notes
• Granulated sugar: provides crisp texture to cookie edges
• Large egg at room temperature: binds the cookie dough
• Pure vanilla extract: adds warmth to cookie flavor
• Bittersweet chocolate chips: the star of the cookie choose good quality for chunks of melty chocolate
• Vanilla ice cream: classic pairing for the warm and rich brookie bar room temperature before assembling for easy spreading

Step-by-Step Instructions

Preheat and Prepare the Pan:

Grease a 13 by 9-inch baking pan generously with butter and line it with parchment paper, leaving overhang on the long sides for easy removal. Butter the parchment to prevent sticking and to ensure smooth edges on your brookies.

Melt Chocolate and Butter:

In a heatproof bowl set over simmering water, gently melt bittersweet chocolate chips with butter while stirring for about 3 minutes, until smooth and glossy. Let this mixture cool slightly to avoid cooking the eggs in the next step.

Combine Brownie Ingredients:

Whisk eggs, granulated sugar, cocoa powder, vanilla extract, and kosher salt in a large bowl until completely smooth and slightly thickened. Gradually whisk in the chocolate-butter mixture until fully combined. Fold in the flour gently until just incorporated and no dry streaks remain. Spread the brownie batter evenly across your prepared pan and smooth the top.

Prepare Cookie Dough:

In a medium bowl, whisk together flour, baking soda, and kosher salt to blend dry ingredients well. Using a handheld mixer on medium-high speed, beat softened butter, brown sugar, and granulated sugar until fluffy and lighter in color, about 3 minutes. Add the egg and vanilla extract, mixing until seamless. Reduce speed to low and mix in the flour mixture just until incorporated. Fold in the chocolate chips by hand.

Add Cookie Dough to Brownie Batter:

Use a cookie scoop or spoon to place 12 generous mounds of cookie dough evenly spaced on top of the brownie batter. This layering allows the cookie dough to spread and bake directly above the brownies, creating a perfect brookie bar.

Bake Covered and Then Uncovered:

Cover the pan with foil to prevent over-browning on the cookie tops and bake at 350 degrees Fahrenheit for 55 minutes. Remove the foil and continue baking for about 5 more minutes until the cookies are golden and a toothpick inserted in the middle comes out with moist crumbs attached. This two-step baking preserves texture and ensures even cooking.

Cool and Slice the Brookies:

Transfer the pan to a wire rack and cool completely. Run a knife along the edges to loosen the brookies, then lift them out using the parchment overhang. On a cutting board, carefully cut into 12 bars. Slice each bar horizontally in half to create the sandwich halves.

Assemble Ice Cream Sandwiches:

Let the ice cream soften for 5 to 10 minutes so it’s easier to spread. Scoop vanilla ice cream onto the cut side of half the brookies and spread evenly to the edges. Top with the remaining halves, cut side down, to form sandwiches. Place on a freezer-safe tray, wrap tightly with plastic wrap, and freeze until firm, at least 30 minutes. For longer storage, wrap individually and keep airtight for up to one month.

Serve:

Remove from the freezer and let sit for 10 to 15 minutes to slightly soften before serving. This step ensures every bite is creamy and easy to bite into without melting all over the place.

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I love how the cookie dough crisps slightly on top while the brownie below stays rich and gooey underneath. The first time I made these for my kids, their eyes lit up when they bit into the creamy ice cream center—it’s such a fun treat that brings back joyful summer memories.

Storage Tips

Wrap each sandwich tightly in plastic wrap or parchment paper to prevent freezer burn. Store in an airtight container or zip-top bag in the freezer. When ready to eat, thaw for 10 to 15 minutes at room temperature for optimal texture. Avoid reheating as the ice cream will melt. These treats are best enjoyed cold and fresh.

Ingredient Substitutions

Butter may be swapped for equal amounts of coconut oil for a dairy-free version though flavor will change slightly. You can use any high-quality bittersweet chocolate chips or chunks adjust sugar slightly if using sweeter chocolate. Vanilla ice cream can be replaced with dairy-free or sorbet options like coconut milk vanilla for a vegan twist. Brown sugar may be substituted with coconut sugar but expect minor texture differences in cookies.

Serving Suggestions

Serve these sandwiches as a standout dessert at summer BBQs or casual weekends. Pair with fresh berries or a drizzle of warm chocolate sauce for an impressive presentation. They work wonderfully as an afternoon treat with coffee or a fun dessert for kids’ birthday parties.

Cultural Context

Brookies are a beloved American hybrid dessert combining brownies and cookies in a single creation. Their rise in popularity speaks to the creative ways bakers like you and me mash up favorites to make new classics. Ice cream sandwiches elevate this idea by adding a cooling creamy element, perfect for beating summer heat while indulging sweet cravings.

Pro Tips

Make sure to fully cool the brookies before slicing and assembling to avoid melting the ice cream prematurely. Cover the pan while baking to keep the cookie layer from browning too quickly while the brownies cook through. Use a serrated knife to cut the brookies cleanly without squashing the layers.

Commonly Asked Questions

→ How do you prevent the cookies from overbaking?

Cover the baking pan with foil during most of the baking process to keep the cookies from browning too quickly, then uncover near the end to allow them to finish baking evenly.

→ Can I use different ice cream flavors?

Yes, while classic vanilla works well, options like salted caramel, mint chocolate chip, or dairy-free alternatives can add a personalized twist to the sandwich.

→ How do I achieve a fudgy brownie and chewy cookie texture together?

Spread the brownie batter evenly and place cookie dough mounds on top before baking. This method ensures the brownie stays dense while the cookies develop crisp edges and chewy centers.

→ What’s the best way to slice the brookies for assembly?

Use a serrated knife after cooling, cutting the brookie into bars and then slicing each bar in half horizontally to create layers for the ice cream.

→ How long can these sandwiches be stored?

Once assembled and wrapped properly, they can be frozen in an airtight container for up to one month without losing texture or flavor.