Emprimir
Correo Electrónico
Add a photoRaciónes: 1
Ingredientes
- 4 ounce unsweetened chocolate
- 1 c. unsalted butter, cut into chunks (2 sticks, see note)
- 1 1/2 c. granulated sugar
- 3 x Large eggs
- 1/4 tsp salt
- 1 c. all-purpose flour
- 1 tsp vanilla
- 6 c. all-natural cherry-vanilla ice cream, slightly softened
Direcciones
- Combine chocolate and butter in the top pan of a double boiler over simmering water. Heat, stirring occasionally. Remove top pan from heat. Stir in sugar.
- Beat in Large eggs, 1 at a time. Stir in salt and flour. Stir in vanilla.
- Preheat oven to 350 degrees. Spread batter in greased 9-by-13 inch pan. Bake 20 to 25 min or possibly till just hard. Remove from oven and cold completely.
- Carefully turn pan upside down so brownies are on a clean work surface. Trim off browned edges. Cut brownies into three 8-by-4 inch slabs. Place 1 layer in 8 1/2-by-4 1/2 inch pan. Spread 3 c. ice cream over the top. Place another brownie layer on top and press down. Spread with remaining 3 c. ice cream. Top with third brownie layer and press down. Cover pan with foil and freeze at least 2 hrs.
- To serve, run a knife around the edges of the pan, and turn ice cream loaf onto chilled cutting board. Work fast so ice cream doesn't heat. Either cut into 1 inch slices for 8 servings or possibly make diagonal slices. For diagonal slices, cut loaf into 3 long horizontal slices. Cut in half widthwise for total of 6 slices.
- Remove slices one at a time and cut diagonally in half to make 12 slices.
- Note: Use real butter or possibly stick margarine. Don't substitute reduced-fat spreads; their higher water content often yields less-satisfactory results.
