INGREDIENTS

INSTRUCTIONS

8    
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,
until chocolate is melted and smooth. Whisk the eggs together in a
large bowl; add salt, sugars, and vanilla, and stir to combine. Stir
in the butter-and-chocolate mixture, then fold in flour. Pour the
batter into prepared pan, spread evenly, and place in oven to bake
until top is shiny, about 20 minutes. Do not overbake; a cake tester
should not come out clean. Set the brownie aside; let it cool
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 until 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 chill
until 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  tablespoons
butter in metal bowl; set over water. Using a metal  spoon, stir until
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 hot knife, trim  outside edges to
even them, wasting as little of the ice cream and  brownie as possible.
Use hot 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 until  dry. Fill a 1/2-cup
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; do not worry if some ice  cream shows. Return rack and
baking sheet to freezer. Let stand until  chocolate hardens, about 30
minutes. Serve, or store in freezer up to  1 week. Makes 12.  Source:
"Martha Stewart Living - (www.marthastewart.com)" S(Formatted  for
MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net"  Per serving: 805
Calories (kcal); 43g Total Fat; (44% calories from  fat); 10g Protein;
112g Carbohydrate; 85mg Cholesterol; 185mg Sodium  Food Exchanges: 1/2
Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit;  Recipe by: Martha
Stewart  Converted by MM_Buster v2.0n.

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