This dish is made by baking a brookie, which is a hybrid of a brownie and a cookie, and then sandwiching the resulting delight between two pieces of ice cream.
INGREDIENTS FOR BROWNIES:3/4 c. (1 1/2 sticks) unsalted butter, cut into large pieces, plus more, softened, for pan
8 oz. (1 1/4 c.) bittersweet chocolate chips
4 large eggs, room temperature
2 1/4 c. (450 g.) granulated sugar
1/3 c. (50 g.) dark cocoa powder
1 tsp. pure vanilla extract
1/4 tsp. kosher salt
1 c. (120 g.) all-purpose flour
INGREDIENTS FOR COOKIES & ASSEMBLY:1 c. (120 g.) all-purpose flour1/2 tsp. baking soda1/2 tsp. kosher salt1/2 c. (1 stick) unsalted butter, room temperature, plus more for pan1/2 c. (110 g.) packed light brown sugar1/4 c. (50 g.) granulated sugar1 large egg, room temperature1 tsp. pure vanilla extract6 oz. (1 c.) bittersweet chocolate chips, plus more for sprinkling1 1/2 qt. vanilla ice cream
Step 1: Turn the oven on to 350°. Apply butter grease to a 13" x 9" baking pan, then line it with parchment paper, allowing overhang on two long, opposing edges. Butter should be used to grease parchment.
DIRECTIONS FOR BROWNIES:
Step 2: Melt and smooth out the butter and chocolate in a medium heatproof dish over a medium saucepan of just simmering water, stirring occasionally, for 3 minutes. Allow to cool a little.
Step 3: Beat eggs, granulated sugar, cocoa powder, vanilla, and salt together in a big basin until smooth. Whisk the chocolate mixture in thoroughly after adding it. 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: Place the 12 mounds of dough on top of the brownie batter. Put foil over the pan.
Step 3: 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. After transferring, chill on a wire rack.
Step 4: 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 5: 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 6: 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 7: Allow it settle for 10 to 15 minutes to soften slightly before serving.