Yesterday my boys turned 11. Hard to believe that 11 years ago they were so tiny (just a little over 4 pounds when we brought them home!) and now I wear their shoes when I need to go outside for a quick second. They are both very different personalities (one’s neat and tidy and one’s a whirling dervish!) but also so similar in some ways. Both have a great sense of humour and both are sporty social guys who are really loyal to their friends. They’re good boys. I can’t really take credit because I think they were just born that way…perfect to me.
I have to say though, something happened, maybe ‘in utero’ as they say….
I don’t know what I did….
I don’t know how it happened…I question it all the time…..
My boys don’t really like cake. They don’t really have a sweet tooth which probably in the long-term is fantastic for them, however for me it continues to be a puzzle.
So, for birthday dessert one of my sons requested Homemade Brownie Ice-Cream Sandwiches. Pretty easy to do, but a little tough to decorate with candles….
I found the recipe in Chatelaine Magazine and have made it many times over the summer. There are so many options for flavours! The sandwich part is a brownie baked on a cookie sheet. Easy easy! And so rich and yummy.
I did make some cupcakes too (I can’t help myself…) just for blowing out candles. Some were a yummy Milk Dud flavour and some were Devils Food Chocolate with Chocolate Swiss Meringue Buttercream which I’ll be sure to share in a later post!
Brownie Ice-Cream Sandwiches
- 84 g unsweetened chocolate, about 3 squares, coarsely chopped
- 1/3 cup cold unsalted butter, cubed
- 1 cup granulated sugar
- 1/4 tsp salt
- 1/4 tsp vanilla
- 2 eggs
- 1/4 cup all-purpose flour
- 2 L vanilla ice cream or flavour of choice, in rectangular box
Preheat oven to 350°.
1. Oil a rimmed baking sheet measuring about 11 × 17 in., then line with parchment paper. Place chocolate and butter in a large microwave-safe bowl and microwave on medium until chocolate is almost melted, about 2 min. Stir halfway through.
2. Stir sugar, salt and vanilla into warm chocolate mixture. Whisk in eggs, one at a time, until blended. Stir in flour just until mixed. Scrape onto prepared sheet. Spread batter over parchment using an offset spatula to create a smooth, even, very thin layer.
3. Bake in centre of oven until brownie appears shiny and is firm but slightly undercooked, about 8 min. Remove from oven and cool in pan, about 30 min. Run a knife along edges of pan. Cut brownie in half, making two long rectangles. Place pan in the freezer for 5 min. Remove from freezer. Gently lift brownie and, using scissors, cut the parchment, separating the rectangles.
4. Place 1 brownie top-side down on a cutting board. Peel off parchment. Open box of ice cream. Slice off 5 1-in. slices and arrange on top of brownie on board until it’s completely covered. Peel parchment from bottom of remaining brownie and place on top of ice cream. Pat down firmly. With a sharp knife, score top of brownie into 16 rectangular pieces.
Freeze for at least 3 hours, until very firm. Remove from freezer and, using a serrated knife, cut into 16 sandwiches, using the scored lines as a guide. Individually wrap each sandwich in plastic wrap. Sandwiches will keep well in the freezer up to 1 month.