Slicing Brownie Bar Chocolate Chip Ice Cream Sandwiches for Dad's Day

Just cut the layers to size and serve them up to waiting smiles.

My husband and our children and Grandchildren all love ice cream and anything that has ice cream in or on it.  It only seems fitting that in this season of 90 degree days home made ice cream sandwiches would be fitting.  I had thought of doing this before using brownies but never quite got to it.  Several article's on ice cream treats caught my eye in Martha Stewart's Summer Special Edition of Everyday Food this past week while waiting for one of my Grandchildren at their Golf lesson.

Here is my adaptation of their recipe:

1 stick of melted butter + more to butter the pan
1 C. sugar
1 large eggs
1/2 t. salt
1/2 C. flour
1/2 C. unsweetened cocoa
2 pints softened ice cream  ( oh my what flavors to choose?)

Preheat the oven to 350 degrees F. and butter a half sheet pan 12" x 15".   Line the pan with parchment paper and overlap 2 " on all sides.  Butter the paper.

Using a medium sized bowl whisk the cooled butter and sugar together then add the salt and eggs.  Add the flour and sugar and stir just until combined.

Spread evenly on the prepared pan.  Bake 10-12 minutes until done and starting to pull away from the pan.   Cool for 5 minutes.  Using paper overhang transfer onto cooling racks.  Cool completely.

Move the brownie to a work surface.  Cut in half crosswise.  Cover the pan with a large sheet of plastic wrap and place one cake half on it.  Spread with softened ice cream then invert the remaining brownie half upon it.  Wrap the large ice cream sandwich tightly in plastic wrap and freeze until firm, about 2 hours. 

At serving time unwrap and cut into 12 pieces.  To store, wrap each sandwich in plastic and return to the freezer for up to 1 week.  If you want to freeze for longer place the plastic wrapped sandwiches in a freezer storage bag and freeze marking with the date and contents.

This recipe will certainly make me "Brownie Points" with the family.
 ( My bad.)