Chocolate Stout Ice Cream Sandwich Recipe

• Cooking spray
• 1 cup (2 sticks) unsalted butter
• 10 ounces bittersweet chocolate, finely chopped
• 3/4 cup chocolate stout beer
• 1 cup granulated sugar
• 3/4 cup firmly packed light brown sugar
• 4 large eggs
• 2 teaspoons pure vanilla extract
• 1 teaspoon kosher salt
• 1 1/3 cups cake flour
• 1/3 cup natural cocoa powder
• 1 quart ice cream (flavor of your choice)

1. Position a rack in the middle of the oven and preheat to 350 degrees F. Cover an 11-by-17-inch rimmed baking sheet with parchment and spray with cooking spray.
2. In a saucepan, melt the butter and bittersweet chocolate over low heat, stirring often, about 4 minutes.
3. Remove from the heat and whisk in the stout and both sugars.
4. Whisk in the eggs 1 at a time, beating well after each addition.
5. Whisk in the vanilla and salt.
6. Sift the flour and cocoa over the chocolate mixture and, using a rubber spatula, stir in until just blended.
7. Pour onto the prepared baking sheet and spread evenly.
8. Bake until a toothpick inserted into the center comes out almost completely clean, about 10 to 15 minutes.
9. Let cool completely, then place in the freezer for 30 minutes.
10. Let a quart of your favorite ice cream soften at room temperature until its malleable.
11. Have a baking sheet ready.
12. Cut the brownies into squares.
13. Turn half of the brownie squares over (bottom-side up) and place a scoop of ice cream on each.
14. Top with another brownie square, bottom-side down.
15. Gently press together.
16. Place the sandwiches on the prepared baking sheet and freeze until firm.
17. Serve.

cooking spray, butter, bittersweet chocolate, chocolate stout, sugar, brown sugar, eggs, vanilla, kosher salt, cake flour, natural cocoa, cream

Taken from www.chowhound.com/recipes/chocolate-stout-brownie-ice-cream-sandwiches-31131 (may not work)