For the most decadent and delectable Father’s Day ever, try these brownie ice cream sandwiches. Favourite child status guaranteed.
1 (8-ounce) package semisweet baking chocolate
1 stick butter
1 cup sugar
4 large eggs
2 teaspoons vanilla extract
¾ cup all-purpose flour
1/2 teaspoon salt
1 quart ice cream (choose dad’s favourite flavor)
½ cup fresh raspberries (optional)
Preheat oven to 350°. Cut aluminum foil or parchment paper long enough to fit bottoms of two (8-inch) square pans, allowing a 2-inch overhang on each end. Lightly coat foil with cooking spray. Simmer chocolate and butter together in a small saucepan over low heat until melted. Cool slightly. Beat sugar and eggs at medium speed with an electric mixer five minutes or until light and fluffy. Gradually add melted chocolate mixture, beating until blended. Stir in vanilla. Fold in flour and salt until blended. Divide batter evenly among prepared pans. Bake at 350° for 13 to 15 minutes (until a tester inserted in center comes out clean). Cool brownies completely in pans on a wire rack; freeze in pans for two hours. Spread three cups ice cream over one brownie layer in pan and sprinkle generously with raspberries (if using). Remove other brownie layer, and peel away foil; place over ice-cream layer, and press gently. Cover and freeze until firm, about four hours or overnight. Remove from pan, remove foil, and cut into quarters. Cut into squares diagonally to form eight triangles.