| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
June 1990 |
1 |
servings |
INGREDIENTS
| 1 |
oz |
Unsweetened chocolate; chopped (1 square) |
| 1/2 |
|
Stick unsalted butter; cut into pieces |
|
|
; (1/4 cup) |
| 1 |
lg |
Egg |
| 1/2 |
c |
Firmly packed brown sugar |
| 1/2 |
ts |
Vanilla |
| 1/2 |
c |
All-purpose flour |
| 1/4 |
ts |
Cinnamon |
| 1/4 |
ts |
Salt |
| 1 |
pt |
Coffee ice cream |
|
|
Caramel Sauce as an accompaniment |
INSTRUCTIONS
In a heatproof bowl set over a pan of simmering water melt the
chocolate and the butter, stirring until the mixture is smooth, and
let the mixture cool. Beat in the egg, the brown sugar,and the
vanilla and stir in the flour, the cinnamon,and the salt. Divide the
mixture into 16 mounds, abut 3 inches apart, on buttered baking
sheets and bake the brownies in the middle of a preheated 350F oven
for 8 to 10 minutes, or until they are just firm. (They will flatten
into disks.) transfer the brownies with a spatula to racks to cool
and freeze them for 30 minutes, or until they are very firm.
Divide the ice cream, softened, among the flat sides of 8 of the
brownies, spreading it smooth, and top the ice cream with the
remaining brownies, flat sides down. Freeze the ice-cream sandwiches,
covered, for at least 1 hour or overnight. Serve the ice-cream
sandwiches drizzled with the caramel sauce.
Serves 4.
Gourmet June 1990
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