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Perfect Brownies and Brownie Ice Cream Sandwiches

Jocelyn Delk Adams' Brownie Ice Cream Sandwiches
Jocelyn Delk Adams' Brownie Ice Cream SandwichesJocelyn Delk Adams
Cook Time:
30 mins
Prep Time:
15 mins

Chef notes

I love this brownie recipe because it is beyond easy, almost like using a boxed mix, but it tastes even better from scratch. And turning these tasty treats into ice cream sandwiches is so perfect because the chewiness of the brownie is so, so delicious with the ice cream and a great treat for special occasions. Plus, it's easy enough to make with the kids.

Technique tips: Whisk those eggs well! The eggs also give that perfect shiny top to your brownies. Make sure you whisk vigorously and really get it going! Don't skimp on this!

Don't over-mix when you add in flour. Once the flour is added to your brownie mix, gluten immediately begins to develop. The more you mix or over-mix, the more your brownies will toughen and turn into a texture you don't want.


  • 1/2 cup unsalted butter, melted
  • 3/4 cup granulated sugar
  • 1/2 cup brown sugar, packed
  • 2 large eggs, room temperature
  • 1 tablespoon oil
  • 2 teaspoon pure vanilla extract
  • 3/4 cup all-purpose flour
  • 1/2 cup cocoa powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
Ice Cream Sandwiches
  • any flavor ice cream


    For the brownies:


    Preheat the oven to 350 F. Grease an 8- by 8-inch pan with non-stick baking spray, then line the bottom with parchment paper, leaving about 4 to 6 inches of paper hanging over the sides.


    In a medium-sized bowl, add melted butter, granulated sugar and brown sugar and mix with your hand mixer on medium speed.


    Add eggs one at a time, mixing after each addition, to incorporate. Mix well to get that super crackly top. Mix in oil and vanilla extract.


    Combine flour, cocoa powder, baking soda and salt in a bowl. Reduce speed of mixer.


    In intervals, add flour mixture to wet mixture until all ingredients are incorporated.


    Add the brownie batter to each pan and use a rubber spatula to gently spread it.


    Bake for 30-35 minutes, or until a toothpick inserted into the center comes out just barely clean. Don't over-bake.


    Remove from the oven. Allow brownies to cool until room temperature then cut and serve.


    Use parchment paper to carefully lift the brownies out onto a cooling rack. Only peel the parchment off one of the halves. Cool until they reach room temperature.

    For the ice cream sandwiches:


    If you have any leftover brownies, allow them to freeze for about 1-2 hours then use a hot sharp knife to cut down the center of each brownie to make two thin brownie sandwich pieces.


    Thaw the ice cream for 5-10 minutes.


    To assemble, turn half of your remaining brownies upside down and leave the remaining right side up.


    Using an ice cream scoop, scoop out ice cream on top of the upside-down frozen brownie slices. Spread somewhat with a knife then press one right side up brownie on top. Smooth the edges with a knife. You can then roll in sprinkles or anything fun you want and even drizzle with chocolate.


    Freeze for about 2 hours or more, or until ice cream is set. Remove from the freezer and thaw for 5-10 minutes. Serve and enjoy!