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1
For Brownies: Preheat oven to 325 degrees.
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2
Line 17-1/4x11-1/2x1-inch baking sheet with parchment.
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3
Bring sugar, butter and water to boil in heavy large saucepan over medium heat, stirring till sugar dissolves.
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4
Reduce heat to low.
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Add in chocolate; stir till smooth.
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6
Whisk Large eggs and vanilla in large bowl to blend.
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7
Gradually whisk in warm chocolate mix.
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8
Fold in flour, baking soda and salt, then nuts.
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Spread batter over prepared sheet.
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10
Bake till toothpick inserted into center comes out clean, about 20 min.
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11
Cold completely.
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12
Freeze till hard.
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13
Cut around brownie to loosen.
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14
Turn out onto work surface.
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15
Peel off parchment.
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16
Trim brownied to 16x10-inch rectangle; cut in half crosswise, making two 8x10-inch rectangles.
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17
Place 1 rectangle on baking sheet.
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18
Cover brownie with ice cream.
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19
Freeze till slightly hard.
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20
Lightly score top of remaining brownie in half lengthwise, then score across in 2-inch sections, marking 10 2x4-inch rectangles.
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21
Press scored brownie atop ice cream, scored side up.
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22
Freeze till ice cream is hard, at least 4 hrs.
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23
Cut brownie along marked lines into 10 sandwiches.
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24
For Sauce: Stir chocolate and coffee in saucepan over low heat till smooth.
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25
Add in liqueur.
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26
Serve sandwiches with sauce.
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27
MM Norma_Wrenn MSN
