Brownie Ice Cream Sandwiches

Adapted from Smitten Kitchen

Yield - 10 sandwiches

3 ounces unsweetened chocolate

8 tablespoons (1 stick) unsalted butter

1 cup sugar

2 eggs

1 teaspoon vanilla or mint extract

1/2 teaspoon salt

2/3 cup flour

2 1/2 - 3 cups ice cream (I used mint chocolate chip)

1. Preheat the oven to 350 ˚F and line 2 8x8” pans with parchment paper, liberally grease the parchment paper and set aside.
2. Melt the butter and chocolate in a bowl over a double boiler, stir until it is all melted.  Stir in the sugar and the eggs, one at a time.  Mix in the extract.
3. Add the flour and salt and mix until just combined.
4. Divide the batter evenly between the two prepared pans and spread with an offset spatula.
5. Bake for 12-15 minutes or until the brownies are set.
6. Let cool completely on a wire rack.
7. Let the ice cream soften slightly and then use a standard ice cream scoop to portion the ice cream on one brownie.  I used 5 scoops, but you could use more.  Press the second brownie one top.  The parchment paper is an excellent tool for moving the brownie slabs around.
8. Return to the freezer to harden.  Cut into pieces with a hot, dry knife.  Wrap in parchment paper and store in the fridge.