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Name: Brownie And Ice Cream Sandwiches with Chocolate
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 1/2 c Unsalted butter; 1/4 c Water; 3/4 c Macadamia nuts chopped; 10 oz Bittersweet chocolate chop; 1 ts Vanilla extract; 1 c flour Plus 2 T; 1 1/2 ts Baking soda; 1 1/2 qt vanilla ice cream (up to 2 qts); 1 c sugar Plus 2 T; 3 lg Eggs; 1 ts Salt

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INGREDIENTS

1/2 c Unsalted butter
1/4 c Water
3/4 c Macadamia nuts ; chopped
10 oz Bittersweet chocolate ; chop
1 ts Vanilla extract
1 c flour ; Plus 2 T
1 1/2 ts Baking soda
1 1/2 qt vanilla ice cream ; (up to 2 qts)
1 c sugar ; Plus 2 T
3 lg Eggs
1 ts Salt

Servings

INSTRUCTIONS

MMMMM---------------------------SAUCE-------------------------------- 8 oz Bitterswet or semisweet Chocolate; chopped 1/2 c Hot coffee <<>> 1 1/2 ts Instant espresso powder; -dissolved in 1/2 c Hot water 6 tb Frangelico; (hazelnut -liqueur For Brownies: Preheat oven to 325 degrees. Line 17-1/4x11-1/2x1-inch baking sheet with parchment. Bring sugar, butter and water to boil in heavy large saucepan over medium heat, stirring until sugar dissolves. Reduce heat to low. Add chocolate; stir until smooth. Whisk eggs and vanilla in large bowl to blend. Gradually whisk in hot chocolate mixture. Mix in flour, baking soda and salt, then nuts. Spread batter over prepared sheet. Bake until toothpick inserted into center comes out clean, about 20 minutes. Cool completely. Freeze until firm. Cut around brownie to loosen. Turn out onto work surface. Peel off parchment. Trim brownied to 16x10-inch rectangle; cut in half crosswise, making two 8x10-inch rectangles. Place 1 rectangle on baking sheet. Cover brownie with ice cream. Freeze until slightly firm. Lightly score top of remaining brownie in half lengthwise, then score across in 2-inch sections, marking 10 2x4-inch rectangles. Press scored brownie atop ice cream, scored side up. Freeze until ice cream is firm, at least 4 hours. Cut brownie along marked lines into 10 sandwiches. For Sauce: Stir chocolate and coffee in saucepan over low heat until smooth. Add liqueur. Serve sandwiches with sauce. MM Norma_Wrenn MSN Recipe by: LD Goss Posted to CHILE-HEADS DIGEST V3 #,

NOTES

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Brownie And Ice Cream Sandwiches with Chocolate

1/2 c Unsalted butter
1/4 c Water
3/4 c Macadamia nuts chopped
10 oz Bittersweet chocolate chop
1 ts Vanilla extract
1 c flour Plus 2 T
1 1/2 ts Baking soda
1 1/2 qt vanilla ice cream (up to 2 qts)
1 c sugar Plus 2 T
3 lg Eggs
1 ts Salt

MMMMM---------------------------SAUCE--------------------------------      8 oz Bitterswet or semisweet           Chocolate; chopped    1/2 c  Hot coffee           <<<OR>>>  1 1/2 ts Instant espresso powder;           -dissolved in    1/2 c  Hot water      6 tb Frangelico; (hazelnut           -liqueur   For Brownies: Preheat oven to 325 degrees. Line 17-1/4x11-1/2x1-inch  baking sheet with parchment. Bring sugar, butter and water to boil in  heavy large saucepan over medium heat, stirring until sugar  dissolves. Reduce heat to low. Add chocolate; stir until smooth.  Whisk eggs and vanilla in large bowl to blend. Gradually whisk in hot  chocolate mixture. Mix in flour, baking soda and salt, then nuts.    Spread batter over prepared sheet. Bake until toothpick inserted into  center comes out clean, about 20 minutes. Cool completely. Freeze  until firm.    Cut around brownie to loosen. Turn out onto work surface. Peel off  parchment. Trim brownied to 16x10-inch rectangle; cut in half  crosswise, making two 8x10-inch rectangles. Place 1 rectangle on  baking sheet. Cover brownie with ice cream. Freeze until slightly  firm.    Lightly score top of remaining brownie in half lengthwise, then score  across in 2-inch sections, marking 10 2x4-inch rectangles.    Press scored brownie atop ice cream, scored side up. Freeze until ice  cream is firm, at least 4 hours. Cut brownie along marked lines into  10 sandwiches.    For Sauce: Stir chocolate and coffee in saucepan over low heat until  smooth. Add liqueur. Serve sandwiches with sauce. MM Norma_Wrenn MSN    Recipe by: LD Goss <ldgoss@METRONET.COM>    Posted to CHILE-HEADS DIGEST V3 #,

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Nutrition

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Serving Size: 1 Serving (3399g)
Recipe Makes: 1

Calories: 12546
Calories from Fat: 7880 (63%)

Amt Per Serving		% DV

	Total Fat 875.5g	1167 %
	Saturated Fat 489g	2445 %
	Monounsaturated Fat 282.1g
	Polyunsanturated Fat 39.4g
Cholesterol 4986.4mg		1534 %
Sodium 3688.1mg		127 %
Potassium 4380.6mg		115 %
Total Carbohydrate 1101.8g		324 %
	Dietary Fiber 35.6g	142 %
	Sugars, other 1066.2g
Protein 163.5g		234 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 12546

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