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Ingredients
- 1 3/4 stk unsalted sweet butter - (14 tbspns)
- 46 ounce semisweet chocolate cut into 1" pcs
- 3 lrg Large eggs
- 1/2 tsp salt
- 1 c. granulated sugar
- 1/2 c. light-brown sugar - (packed)
- 1 tsp pure vanilla extract
- 3/4 c. all-purpose flour
- 4 pt vanilla ice cream
Directions
- Heat oven to 350 degrees. Line a 10- by 13-inch pan with parchment paper. Bring a small saucepan of water to a boil, and turn off heat. Combine 1 1/2 sticks of butter and 6 ounces of chocolate in a small heat-proof bowl; set over saucepan. Let stand, stirring occasionally, till chocolate is melted and smooth.
- Whisk the Large eggs together in a large bowl; add in salt, sugars, and vanilla, and stir to combine. Stir in the butter-and-chocolate mix, then mix in flour. Pour the batter into prepared pan, spread proportionately, and place in oven to bake till top is shiny, about 20 min. Don't overbake; a cake tester shouldn't come out clean.
- Set the brownie aside; let it cold completely. Store in an airtight container overnight. The next day, loosen corners of brownie. Lift it from pan, keeping brownie intact. Invert onto a cutting board, and peel off parchment. Trim about 1/4 inch from each edge.
- Place a fresh piece of parchment in baking pan, allowing excess to stick out over the edges of pan. Return brownie to pan, top-side up, and set aside.
- Meanwhile, working quickly, scoop half of the ice cream into the bowl of an electric mixer fitted with the paddle attachment. Beat the ice cream till soft and smooth but not melted. Using a rubber spatula, transfer the ice cream to brownie pan, and spread, creating an even layer. Place the pan in the freezer to chill. Repeat with the remaining 2 pints of ice cream, adding a second layer to the brownie, and return pan to freezer. Let refrigeratetill very hard, at least 1 hour (chilling overnight produces the best result).
- Fill a medium saucepan halfway with water; bring to a boil. Remove from heat. Place the remaining chocolate and 2 Tbsp. butter in metal bowl; set over water. Using a metal spoon, stir till melted and smooth.
- Remove pan from freezer. Place a cooling rack over a baking sheet, and set aside. Using edges of parchment paper, lift brownie and ice cream out of pan, and transfer to a cutting board. Working quickly and using a sharp warm knife, trim outside edges to even them, wasting as little of the ice cream and brownie as possible. Use warm knife to cut brownie into twelve 2 1/4- by 4 1/4-inch rectangles, and transfer each rectangle to cooling rack.
- Remove bowl of chocolate from saucepan, wiping bottom till dry. Fill a 1/2-c. ladle with melted chocolate; carefully ladle chocolate over each bar, working from front to back. Cover as much of the ice cream as you can. Work quickly; don't worry if some ice cream shows. Return rack and baking sheet to freezer. Let stand till chocolate hardens, about 30 min. Serve, or possibly store in freezer up to 1 week.
- Makes 12.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 250g | |
| Recipe makes 12 servings | |
| Calories 956 | |
| Calories from Fat 695 | 73% |
| Total Fat 81.2g | 102% |
| Saturated Fat 49.99g | 200% |
| Trans Fat 0.0g | |
| Cholesterol 126mg | 42% |
| Sodium 213mg | 9% |
| Potassium 1107mg | 32% |
| Total Carbs 75.97g | 20% |
| Dietary Fiber 18.9g | 63% |
| Sugars 36.48g | 24% |
| Protein 19.6g | 31% |
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