Brownie Ice Cream Sandwiches

• 5 oz semi-sweet chocolate, chopped
• 7 tbsp butter, chopped
• 2/3 cup packed brown sugar
• 2 None eggs, lightly beaten
• 3/4 cup flour, sifted
• 1/3 cup sour cream
• 1/3 cup raisins
• 1/4 cup chocolate chips
• 2 scoops vanilla ice cream, softened slightly
• 1/2 cup frozen raspberries
• None None FOR THE CHOCOLATE SAUCE
• 1/2 cup heavy cream
• 1 None cinnamon stick
• 4 oz milk chocolate, finely chopped
• 1 tbsp rum

1. Preheat the oven to 325u0b0F. Lightly grease an 8-inch square baking pan. Line bottom and sides with parchment paper.
2. Place semi-sweet chocolate and butter in a medium saucepan on low heat. Stir until chocolate is melted. Cool for 5 mins.
3. Stir in sugar and eggs until combined. Fold in flour, sour cream, raisins and chocolate chips. Pour into prepared pan, smoothing top.
4. Bake for 40-45 mins, until a toothpick inserted into center comes out clean. Cool in pan for 10 mins. Remove from pan; cool completely on a wire rack. Cut out four 2 1/2-inch squares and set aside. Cut remaining brownie into small pieces and store in an airtight container.
5. Meanwhile, combine ice cream and raspberries in a bowl. Freeze.
6. For the chocolate sauce, place heavy cream and cinnamon stick in a small saucepan on medium heat. Bring to a boil. Reduce heat to low and simmer for 3-4 mins. Discard cinnamon stick. Stir in milk chocolate and rum until smooth.
7. To serve, sandwich raspberry ice cream between brownie squares. Serve drizzled with chocolate sauce.

semisweet chocolate, butter, brown sugar, eggs, flour, sour cream, raisins, chocolate chips, vanilla ice cream, frozen raspberries, chocolate sauce, heavy cream, cinnamon stick, milk chocolate, rum

Taken from recipes-plus.com/api/v2.0/recipes/23278 (may not work)