Description
Brownie Brookies with Vanilla Ice Cream combine fudgy brownies, chewy chocolate chip cookies, and creamy vanilla ice cream for a decadent, crowd-pleasing dessert.
Ingredients
Scale
- 3/4 cup unsalted butter (cut into large pieces plus more softened for the pan)
- 8 oz bittersweet chocolate chips
- 4 large eggs (room temperature)
- 2 1/4 cups granulated sugar
- 1/3 cup dark cocoa powder
- 1 tsp pure vanilla extract
- 1/4 tsp kosher salt
- 1 cup all-purpose flour (for brownie)
- 1 cup all-purpose flour (for cookies)
- 1/2 tsp baking soda
- 1/2 tsp kosher salt (for cookies)
- 1/2 cup unsalted butter (room temperature plus more for pan)
- 1/2 cup packed light brown sugar
- 1/4 cup granulated sugar (for cookies)
- 1 large egg (room temperature for cookies)
- 1 tsp pure vanilla extract (for cookies)
- 6 oz bittersweet chocolate chips (for cookies plus more for sprinkling)
- 1 1/2 qt vanilla ice cream
Instructions
- Preheat oven to 350°F. Grease a 13×9-inch pan with softened butter and line with parchment paper, leaving overhang; grease parchment.
- Melt butter and bittersweet chocolate over simmering water until smooth; let cool slightly.
- Whisk eggs, granulated sugar, cocoa powder, vanilla extract, and salt until smooth. Add chocolate mixture and whisk. Fold in 1 cup flour gently. Pour into pan and smooth.
- Whisk flour, baking soda, and salt for cookies in a bowl. Beat butter, brown sugar, and granulated sugar until fluffy. Add egg and vanilla, beat to combine. Mix in dry ingredients until just combined. Fold in 6 oz chocolate chips.
- Scoop cookie dough into 12 mounds over brownie batter. Cover with foil and bake 55 minutes. Remove foil, bake 5 more minutes until tops are golden and tester shows moist crumbs.
- Cool completely on wire rack. Run knife along pan edges, lift brookies out using parchment. Cut into 12 bars, then slice each bar in half horizontally.
- Soften vanilla ice cream 5-10 minutes. Spread generous ice cream on cut side of half the brookies, top with remaining halves to form sandwiches.
- Place sandwiches on freezer tray, wrap with plastic, and freeze at least 30 minutes. Store in airtight container up to 1 month.
- Before serving, let brookies sit at room temperature 10-15 minutes to soften slightly.
Notes
- Do not overmix batter to avoid tough brownies.
- Check baking time closely; avoid overbaking to keep brookies moist.
- Let ice cream soften before spreading to prevent tearing cookie layer.
- Use high-quality chocolate and cocoa for best flavor.
- Room temperature ingredients help achieve even texture.
- Consider adding espresso powder for richer chocolate flavor.
- Freeze sandwiches individually wrapped to prevent freezer burn.
- Prep Time: 25 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 450
- Sugar: 45g
- Sodium: 180mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 90mg
Keywords: Brownie Brookies, brownie cookie sandwiches, brookies with vanilla ice cream, chocolate brookie dessert, ice cream brookie sandwiches