SALTED BOURBON CARAMEL BROWNIE ICE CREAM SANDWICH
Created by Betty Hung of Beaucoup Bakery BROWNIE
1/2 cup (125 mL) unsalted butter, room temperature 8 oz. (225 g) chopped bittersweet chocolate, preferably Valrhona Alpaco and Tainori (half of each) 1 cup (250 mL) granulated sugar 4 large eggs, room temperature 1 tsp (5 mL) pure vanilla extract 1/2 tsp (2.5 mL) coffee extract (optional) 3/4 cup (180 mL) all-purpose flour 1/2 tsp (2.5 mL) fine sea salt
SALTED BOURBON CARAMEL
1/2 cup sugar (125 mL) granulated 3 tbsp (45 mL) whipping cream 1/3 cup (80 mL) unsalted butter, diced 1 tsp (5 mL) fine sea salt 2 tbsp (30 mL) bourbon 4 cups (1L) vanilla and/ or chocolate ice cream
For the brownie, grease and line the bottom and sides of a half sheet pan (18 x 13inch or 45 cm x 33 cm) with parchment paper. Preheat oven to 350 F (175 C), and set a rack to the middle.
Place the butter and chocolate in a medium heatproof bowl and set it over a small pot of simmering water. Stir the mixture every minute with a silicone spatula. Heat until the chocolate and butter has completely melted, about five minutes. Take the bowl off the heat and set it aside while you prepare the rest of the recipe.
In another medium bowl, whisk together the sugar, eggs, vanilla and coffee extracts until well combined. Whisk in the warm chocolate mixture. Fold in the flour and salt until there is no more dryness. Pour the batter onto the prepared pan and spread it into an even layer. Bake the brownie in the preheated oven for 15-20 minutes, until the top is no longer moist. Cool the brownie after baking, and freeze it before you assemble the sandwiches.
For the caramel, place the sugar in a small saucepan and set it over medium high heat. The sugar will start to melt and caramelize. Refrain from stirring the sugar to avoid crystallization. Swirl the pan to caramelize the sugar evenly. When the caramel is amber in colour, take it off the heat and slowly pour in the whipping cream. Be careful as it will spatter.
Stir the caramel to incorporate the cream, and return it to the stove to cook for another minute. You will see big bubbles forming when it is ready. Turn off the stove and take the pan off the heat. Cool the caramel for twothree minutes. Stir in the butter in two to three additions, making sure the butter is fully incorporated before adding more. Lastly, stir in the salt and bourbon. Cool the caramel completely before using.
To assemble: Line a quarter sheet pan (13 inch x 9.5 inch or 33 cm x 24 cm) or a 13 inch x 9 inch (33 cm x 23 cm) cake pan with plastic wrap. Thaw the ice cream for 20-30 minutes until it is spreadable consistency. Take out the frozen brownie sheet and slice it in half widthwise. Keep the other half in the freezer while you assemble. Place half of the brownie sheet onto the bottom of the prepared pan and spread the caramel in a thin layer. Place the pan in the freezer for five minutes to let the caramel set. Take the pan out and spread the icecream onto the caramel layer. If you are using two flavours, you need to freeze the first layer to let it set before adding the second flavour. Take out the remaining layer from the freezer and gently push it onto the ice cream. Cover the pan with plastic wrap and place it in the freezer on an even shelf for at least four hours, or preferably overnight. To slice, use a sharp knife to trim half an inch (1.3 cm) off the edges, and cut into 2 inch x 4 inch (5 cm x 10 cm) bars in a 2 x 5 pattern. Serve right away or place in the freezer until enjoying.
Makes 10 sandwiches.