No, these weren't a mistake. Remember these brownie ice cream sandwiches we mentioned earlier this week? Well, we only got as far as the brownies, never making it to the sandwich part. And they're so good and versatile, we're imagining all kinds of other uses for them...
Why We're Loving Super-Flat Brownies
Here's the recipe that we used:
• Brownie Ice Cream Sandwiches, from Everyday with Rachael Ray
We initially made the brownies because we were craving something chocolate, we had almost all of the ingredients (we subbed in some chocolate chips for cocoa and cut down on the sugar a bit), and they only needed to cook for 10 minutes. Our cravings don't like to wait.
In reality, ours took almost 20 minutes to cook through and were a little thicker than 1/8-inch, so next time we'll use a larger pan. Overall, though, they took very little time to pull together.
So, what's the big deal? Well, they're dense and fudgy, but they break apart cleanly (no gooey mess). They are essentially a cross between a cookie and a brownie. We've stuck them on the side of a bowl of ice cream, and the texture is soft but still a little crumbly, which is how we like our toppings.
They'd be a great base for a schmear of whipped cream or even good jam. We can see them as a sliver of sweet served next to a cup of tea. The idea is that they feel less decadent than a regular brownie, but they're so, so much easier to make than individual cookies.
Eventually we'll get around to using them for their intended purpose.
Related: Recipe Review: One-Bowl Mascarpone Brownies
(Image: Elizabeth Passarella)
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Recipe Review, Sweets, snack, brownies, ice cream sandwichesRelated Links
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ohmygosh YUM
Emily
view Emily Sneds's profile
Yes, just like in the photo, please :) I prefer thinner, cake-like brownies to the thick fudgy kind---more chewy, less gooey. And strawberry jam is a divine topping, although my family prefers Hersey Chocolate bar "frosting."
view SunnyBlue's profile
OK, I don't want to step on anyone's toes, but I really wish that we could not do anymore brownie articles. It is 2:30 in the afternoon, I am starving, and the last thing I need is to look a delicious chocolate morsel. Please only pictures of brussel sprouts for the rest of the day!
view thill's profile
@thill Pictures of brussels sprouts wouldn't help me any, I love them. Roasted until blackened in places with salt and pepper. YUM!
Of course, brownies are also yum, and very tempting.
view Tiamat_the_Red's profile
martha's recipe for chocolate rum ball cookies starts with a superflat brownie. not all of it usually makes it into the rum balls (hey, maybe that's why they end up so strong..)
view deidrel's profile
mmmm roasted brussel sprouts now i'm really hungry.
view alexis's profile
Tiamat, brussels sprouts are better for the waist line. ;)
view jamiealyse's profile
These look fantastic. I was in the mood for a fun chocolate dessert this weekend, this looks like it will hit the spot.
view MollyCookie's profile
I say put those around a center of marshmallow fluff and graham cracker crumbs.
I bet some restaurant does this already. And puts it on a white plate that is much too large for it and drizzles chocolate sauce on and around it. Then maybe decorates it with gold leaf or something.
view wunami's profile
Ooo... use them as a cake base. Well, not a traditional cake base but for a mousse cake. Brownie base, with mousse to make the "cake", surrounded by a wall of chocolate to stop all the mousse obeying gravity and falling down. I had something similar for a birthday cake- strawberry mousse though and a traditional biscuit base.
view bkk's profile
wunami, I blame you for my tummyache! But in case you were wondering, they are indeed perfect spread with marshmallow fluff and a layer of graham crackers. A little fragile (I might bake them for more than 10 minutes next time), but highly, highly delicious.
view lemonadefish's profile
with a smear of peanut butter.
view gayatri's profile
ooh, raspberry jam!!
view Jannarama's profile