Each sandwich offers a delicious combination of rich, fudgy brownie, crispy chocolate chip cookie, and creamy vanilla ice cream. To make this delight, we begin by making a brookie—a confection that is half brownie and half cookie—and then turn it into an ice cream sandwich.
INGREDIENTS FOR BROWNIES:3/4 c. (1 1/2 sticks) unsalted butter, cut into large pieces, plus more, softened, for pan8 oz. (1 1/4 c.) bittersweet chocolate chips4 large eggs, room temperature2 1/4 c. (450 g.) granulated sugar1/3 c. (50 g.) dark cocoa powder1 tsp. pure vanilla extract1/4 tsp. kosher salt1 c. (120 g.) all-purpose flour
INGREDIENTS FOR COOKIES & ASSEMBLY:1 c. (120 g.) all-purpose flour
1/2 tsp. baking soda
1/2 tsp. kosher salt
1/2 c. (1 stick) unsalted butter, room temperature, plus more for pan
1/2 c. (110 g.) packed light brown sugar
1/4 c. (50 g.) granulated sugar
1 large egg, room temperature
1 tsp. pure vanilla extract
6 oz. (1 c.) bittersweet chocolate chips, plus more for sprinkling
1 1/2 qt. vanilla ice cream
Step 1: Preheat the oven to 350°. Grease a 13" x 9" baking pan with butter, then line with paper, leaving an overhang on 2 long opposing sides. Grease parchment with butter.
DIRECTIONS FOR BROWNIES:
Step 2: In a medium heatproof bowl set over a medium pot of barely simmering water, stir chocolate and butter until melted and smooth, about 3 minutes. Let cool slightly.
Step 3: Eggs, granulated sugar, cocoa powder, vanilla, and salt should all be thoroughly mixed in a big bowl. Whisk the chocolate mixture in thoroughly after adding it.
Step 4: Mix in flour just until incorporated. Transfer to the ready pan and use a spatula to smooth.
Step 1: Mix the flour, baking soda, and salt together in a medium-sized bowl. Beat butter, brown sugar, and granulated sugar in a large bowl for about 3 minutes on medium-high speed with a handheld mixer until light and fluffy.
DIRECTIONS FOR COOKIES & ASSEMBLY:
Step 2: Blend in the egg and vanilla until thoroughly blended. After lowering the mixer's speed to low, add the dry ingredients and beat just until mixed. Add chocolate chips and fold.
Step 3: Place the 12 mounds of dough on top of the brownie batter. Put foil over the pan.
Step 4: Bake for fifty-five minutes. Remove the cover and bake for a further five minutes or until the cake is golden brown and a tester put into the center comes out with moist crumbs attached. Transfer to a wire rack and let cool.
Step 5: Run a knife around the pan's edges. Remove the brookies from the pan and place them on a cutting board, using the overhanging parchment. With a sharp knife, carefully cut 12 bars out of the brookie. Keeping the cutting board in line, cut each bar in half.
Step 6: Take the ice cream out of the freezer and let it soften for five to ten minutes. Spread ice cream to the edges and over the sliced sides of half of the brownies.
Step 7: Cut the remaining brookies in half and close them. Place onto a tray that is safe to freeze and cover with plastic. Freeze for at least 30 minutes, or wrap each scoop individually and keep in an airtight container for up to 1 month, until the ice cream is hard.
Step 8: Allow it settle for 10 to 15 minutes to soften slightly before serving.