Brookie Ice Cream Sandwich (Printable Version)
# What You'll Need:
→ Brownies
01 -
170 g unsalted butter, cut into large pieces, plus more for greasing
02 -
225 g bittersweet chocolate chips
03 -
4 large eggs, room temperature
04 -
450 g granulated sugar
05 -
50 g dark cocoa powder
06 -
1 tsp pure vanilla extract
07 -
1/4 tsp kosher salt
08 -
120 g all-purpose flour
→ Cookies & Assembly
09 -
120 g all-purpose flour
10 -
1/2 tsp baking soda
11 -
1/2 tsp kosher salt
12 -
115 g unsalted butter, room temperature, plus more for greasing
13 -
110 g packed light brown sugar
14 -
50 g granulated sugar
15 -
1 large egg, room temperature
16 -
1 tsp pure vanilla extract
17 -
170 g bittersweet chocolate chips, plus extra for sprinkling
18 -
1.4 L vanilla ice cream
# Step-by-Step Directions:
01 -
Preheat oven to 175°C. Grease a 33 x 23 cm baking pan with butter, then line it with parchment paper, leaving an overhang on two opposite long sides. Grease parchment with butter.
02 -
In a medium heatproof bowl set over a barely simmering pot of water, melt chocolate chips and butter, stirring occasionally until smooth, about 3 minutes. Let cool slightly.
03 -
In a large bowl, whisk eggs, granulated sugar, cocoa powder, vanilla extract, and salt until smooth. Gradually add the melted chocolate mixture, whisking to combine. Fold in flour until just incorporated. Spread batter evenly in prepared pan.
04 -
In a medium bowl, whisk together flour, baking soda, and salt. In a large bowl, beat butter, brown sugar, and granulated sugar with a handheld mixer on medium-high speed until light and fluffy, about 3 minutes. Beat in egg and vanilla extract until combined. Reduce speed to low and add dry ingredients; beat until just mixed. Fold in chocolate chips.
05 -
Scoop the cookie dough into 12 evenly spaced mounds on top of the brownie batter. Cover the pan with foil to prevent excessive browning of the cookies.
06 -
Bake covered for 55 minutes at 175°C. Remove foil and continue baking until cookie tops are golden brown and a tester inserted in the center comes out with moist crumbs, about 5 minutes more. Transfer pan to wire rack and cool completely.
07 -
Run a knife along pan edges. Using parchment overhang, lift brookies onto a cutting board. Using a serrated knife, cut brookie into 12 bars, then slice each bar horizontally to create 24 pieces.
08 -
Allow vanilla ice cream to soften slightly for 5 to 10 minutes. Spread ice cream evenly over the cut side of half the brookie pieces, then top with remaining halves, ice cream side down. Arrange sandwiches on a freezer-safe tray, wrap with plastic, and freeze until firm, at least 30 minutes.
09 -
Before serving, allow sandwiches to thaw at room temperature for 10 to 15 minutes to soften slightly for optimal texture and flavor balance.
# Helpful Notes:
01 -
Covering the pan with foil during most of baking prevents overbrowning the cookie topping and preserves a chewy center.
02 -
Slightly softening the ice cream before assembly ensures easier spreading and better sandwich structure.