The Martha Stewart Living Cookbook - Martha Stewart Living Magazine [271]
brownie ice cream bars
MAKES 1 DOZEN
1¾ sticks (14 tablespoons) unsalted butter
46 ounces semisweet chocolate, cut into 1-inch pieces
3 large eggs, lightly beaten
½ teaspoon salt
1 cup granulated sugar
½ cup packed light-brown sugar
1 teaspoon pure vanilla extract
¾ cup all-purpose flour
2 quarts vanilla ice cream
1. Preheat the oven to 350°F. Line a 9 × 13-inch baking dish with parchment paper; set aside. Melt 1½ sticks butter and 6 ounces chocolate in a heatproof bowl set over a pan of simmering water, stirring; set aside.
2. Whisk together the eggs, salt, sugars, and vanilla in a large bowl. Stir in the chocolate mixture; fold in the flour. Pour the batter into the lined baking dish. Bake until the top is shiny, about 20 minutes. Let cool in the dish on a wire rack. Cover; let stand 8 hours (or overnight).
3. Run a thin knife around the edges of the brownie; invert to unmold onto a cutting board. Remove the parchment. Trim ¼ inch from the edges of the brownie. Line the baking dish with a clean sheet of parchment paper, leaving a 3-inch overhang on the long sides. Return the brownie to the dish, top side up; set aside.
4. Mix half the ice cream in the bowl of an electric mixer fitted with the paddle attachment until smooth but not melted; spread over the brownie. Cover; freeze 1 hour.
5. Mix the remaining ice cream, and spread over the frozen layer of ice cream on the brownie. Cover; freeze 1 hour (or overnight).
6. Melt the remaining 40 ounces chocolate with the remaining 2 tablespoons butter. Let cool.
7. Transfer the brownie to a cutting board. Dip a knife in hot water; wipe dry. Trim ¼ inch from the edges. Cut the brownie into 12 bars, dipping the knife as needed. Transfer to a wire rack set over a baking sheet. Ladle the chocolate mixture over the bars. Freeze 30 minutes.
ultimate malted brownie sundae
SERVES 8
2 pints vanilla ice cream, softened
¾ cup (about 3 ounces) malted milk powder
½ cup malt balls, coarsely crushed, plus more for garnish
Malted Brownies (recipe follows)
Chocolate Sauce (recipe follows)
1. In the bowl of an electric mixer, combine the ice cream, malted milk powder, and crushed malt balls. Mix until blended, about 1 minute. Transfer the mixture to an airtight container, and freeze until firm, about 4 hours, or overnight.
2. Just before serving, cut the brownies into 24 rectangles, making 4 even columns and 6 even rows.
3. Assemble the sundaes: Divide half of the ice cream evenly among 8 serving dishes. Top each with a brownie, then with another ice cream layer. Garnish each with 2 more brownies. Drizzle with chocolate sauce; sprinkle with crushed malt balls.
malted brownies
MAKES ABOUT 2 DOZEN
1 cup (2 sticks) unsalted butter, cut into small pieces, plus more for the pan
1 cup all-purpose flour, plus more for the pan
10 ounces semisweet chocolate, coarsely chopped
1 cup (about 4½ ounces) malted milk powder
1 cup (about 4 ounces) malt balls, coarsely crushed
1½ cups packed light-brown sugar
3 large eggs
1 tablespoon pure vanilla extract
1. Preheat the oven to 350°F. Butter and lightly flour a 9 × 13-inch baking pan; set aside. Combine the chocolate and butter in a heatproof bowl set over simmering water; stir until melted and smooth. Set aside to cool slightly, about 5 minutes.
2. In a medium bowl, whisk together the flour, malted milk powder, and malt balls; set aside. In the bowl of an electric mixer fitted with the whisk attachment, beat the sugar and eggs until thickened and fluffy, about 2 minutes. Add the melted chocolate mixture and the vanilla; mix to combine, about 30 seconds more. Using a spatula, fold in the flour mixture until just combined.
3. Pour the batter into the prepared pan, spreading it evenly with a rubber spatula. Bake until a cake tester inserted in the center comes out with just a few crumbs on it, 30 to 35 minutes.