Obsession: brownie ice cream sandwich

Brownie ice cream sandwich

You were just here!

You were just here!

I think I can hear your thoughts.  You’re thinking, “Yeah.  Of course it’s good.  It’s ice cream and brownies.  We’ve all had a brownie sundae before.”  Stop right there.  You are wrong.  This is not like an ice cream sundae.  Well, at least not the way that I made it.  Take a look at that picture.  See how thin the actual brownie is?  Now take a look at the picture that Martha uses on her website:

I've got to figure out these jaunty angles...

I’ve got to figure out these jaunty angles…

Notice how thick the brownie is?  Kind of like an actual brownie, right?  Mine was more like a super crispy and thin brownie-flavored cookie, at least on the first day that I ate it.  Every day the brownie kept getting softer and softer and the sandwich kept getting better and better.  I believe mine wound up thin because I had to get creative with my pan.  I only have 18×13 quarter sheet pans/whatever you want to call them.  Cookie sheet with the lip on all sides.  How’s that?  This recipe calls for a 10×15 jelly roll pan.  Well, in order to make the surface area smaller, I created a dam of sorts with a glass loaf pan upside down on one side and a sheet of foil bumping up where loaf pan met brownie batter.  It was not perfect.  The loaf pan wasn’t as long as the sheet pan, so I kinda scooted it back and forth every time I opened the oven to check.  That helped make the brownie a little more rectangular.  Anyway, I have no regrets and I will not be rushing out to buy a new pan.  The thin brownie was great.

So here’s another question that haunts me and D: what other ice cream flavors would be good?  Mint chocolate chip was pretty perfect.  We were thinking moose tracks, but we don’t want it to get too rich.  Cookies and cream, surely.  Plain vanilla would probably be nice.  Coffee ice cream, maybe?  I think anything but plain chocolate (too weird) would be excellent.

On a related note, these ice cream sandwiches ruled my world for the one week that they were in our freezer.  Everything that happened all day long revolved around making it home to have another ice cream sandwich.  They are that good.

 

Fudgy skillet brownies

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I’ve been craving sweets a lot lately (probably because I can’t drink alcohol for a few more months), but starting two weeks ago I am really trying to reduce the amount of sugar I am eating. I’ve been told my fair-freckly skin puts me at higher risk for gestational diabetes. Something I don’t want to experience for several reasons….Anyways the fudgy skillet brownies looked too good to pass up!

This was a simple brownie recipe with the average brownie ingredients, which are staple in most pantries. Unfortunately, I found out the evening I was going to make the brownies that the bittersweet chocolate wasn’t a staple in my pantry anymore. So, I strayed from the recipe a little bit. I used semi-sweet chocolate and removed the ¼ cup of sugar. Other than that I stuck to the recipe, baked the brownies for about 45 minutes and let them sit for about 15 before I dug in.

The warm fudgy skillet brownies were a hit! P and I had them warm that evening and they were delicious. They came out of the cast iron skillet like perfect pie wedges and completely satisfied my sweet craving. The brownies sweetened perfectly, so using the semi-sweet chocolate and removing the sugar, worked out just fine.

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Later that night I cut the rest of the brownies into ‘squares’, to store them in an airtight container. The brownies didn’t come out of the skillet quite as nicely as they did earlier. Maybe these brownies are made to be ate in one sitting by a group of people!

The next day I couldn’t wait to get home and have a brownie for my afternoon snack before I walked the dog. The snack may have turned into two brownies (I have no self-control when it comes to food). The fudgy texture was very apparent the following day. I hadn’t noticed the dense texture the night before. The day old brownies had something new to bring to the table. Nothing beats a warm brownie, but a cold fudgy brownie comes pretty close.