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)
- 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.
- In a saucepan, melt the butter and bittersweet chocolate over low heat, stirring often, about 4 minutes.
- Remove from the heat and whisk in the stout and both sugars.
- Whisk in the eggs 1 at a time, beating well after each addition.
- Whisk in the vanilla and salt.
- Sift the flour and cocoa over the chocolate mixture and, using a rubber spatula, stir in until just blended.
- Pour onto the prepared baking sheet and spread evenly.
- Bake until a toothpick inserted into the center comes out almost completely clean, about 10 to 15 minutes.
- Let cool completely, then place in the freezer for 30 minutes.
- Let a quart of your favorite ice cream soften at room temperature until its malleable.
- Have a baking sheet ready.
- Cut the brownies into squares.
- Turn half of the brownie squares over (bottom-side up) and place a scoop of ice cream on each.
- Top with another brownie square, bottom-side down.
- Gently press together.
- Place the sandwiches on the prepared baking sheet and freeze until firm.
- 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)