Ingredients
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1 1/2 cups unsalted butter (melted)
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2 1/4 cups granulated sugar
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1 1/2 cups light brown sugar (packed)
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6 large eggs (room temperature)
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3 tbsp vegetable oil
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2 tbsp pure vanilla extract
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2 1/4 cups all-purpose flour
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1 1/2 cups cocoa powder
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1 1/2 tsp salt
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1.5 quarts favorite ice cream flavor (or less as preferred)
Instructions
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Preheat oven to 350°F (175°C). Grease two 8×8 pans with butter or baking spray. Line bottoms with parchment paper, leaving 4-6 inches hanging over the sides.
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In a medium bowl, combine melted butter, granulated sugar, and brown sugar. Mix with a hand mixer on medium speed.
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Add eggs one at a time, mixing well after each addition. Beat well for a crackly top.
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Mix in vegetable oil and vanilla extract.
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In another bowl, whisk flour, cocoa powder, and salt. Reduce mixer speed and add dry mix gradually.
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Divide batter between the pans and spread evenly.
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Bake for 30–40 minutes, checking with a toothpick for doneness. Avoid overbaking.
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Cool for 10 minutes, then lift out with parchment. Peel parchment from one layer only. Let cool to room temperature.
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Thaw ice cream for 5–10 minutes.
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Place one brownie layer (with parchment) in the pan. Spread softened ice cream evenly over it.
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Invert the second brownie layer on top. Cover with foil or plastic wrap. Freeze for at least 6 hours or overnight.
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To serve, thaw for 5–10 minutes, lift with parchment, and cut into 8 squares with a sharp knife.
Notes
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For clean cuts, wipe the knife between slices.
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Try adding crushed cookies or nuts between the brownie and ice cream layers for extra crunch.
- Prep Time: 30 minutes
- Cook Time: 40 minutes