-
1
Preheat oven to 325 F. Line 17 1/4x11 1/2x1-inch baking sheet with parchment.
-
2
Bring sugar, butter and water to boil in heavy large saucepan over medium heat, stirring until sugar dissolves.
-
3
Reduce heat to low.
-
4
Add chocolate; stir until smooth.
-
5
Whisk eggs and vanilla in large bowl to blend.
-
6
Gradually whisk in hot chocolate mixture.
-
7
Mix in flour, baking soda and salt, then nuts.
-
8
Spread butter over prepared sheet.
-
9
Bake until toothpick inserted into center comes out clean, about 20 minutes.
-
10
Cool completely.
-
11
Freeze until firm.
-
12
Cut around brownie to loosen.
-
13
Turn out onto work surface.
-
14
Peel off parchment.
-
15
Trim brownie to 16x10-inch rectangle; cut in half crosswise, making two 8x10-inch rectangles.
-
16
Place 1 rectangle on baking sheet.
-
17
Cover brownie with ice cream.
-
18
Freeze until slightly firm.
-
19
Lightly score top of remaining brownie in half lengthwise, then score across, in 2-inch sections, making 10 2x4-inch rectangles.
-
20
Press scored brownie atop ice cream, scored side up.
-
21
Freeze until ice cream is firm, at least 4 hours.
-
22
Cut brownie along marked lines into 10 sandwiches.
-
23
( Can be made 2 weeks ahead.
-
24
Wrap tightly; keep frozen.)
-
25
Stir chocolate and coffee in saucepan over low heat until smooth.
-
26
Add liquer.
-
27
(Can be made 1 week ahead.
-
28
Cover; chill.
-
29
Rewarm before serving.)
-
30
Serve sandwiches with sauce.
