Brownie Ice Cream Bars

1. 1

   Preheat the oven to 350F.

2. 2

   Line a 9 x 13-inch baking dish with parchment paper; set aside.

3. 3

   Melt 1 1/2 sticks butter and 6 ounces chocolate in a heatproof bowl set over a pan of simmering water, stirring; set aside.

4. 4

   Whisk together the eggs, salt, sugars, and vanilla in a large bowl.

5. 5

   Stir in the chocolate mixture; fold in the flour.

6. 6

   Pour the batter into the lined baking dish.

7. 7

   Bake until the top is shiny, about 20 minutes.

8. 8

   Let cool in the dish on a wire rack.

9. 9

   Cover; let stand 8 hours (or overnight).

10. 10

    Run a thin knife around the edges of the brownie; invert to unmold onto a cutting board.

11. 11

    Remove the parchment.

12. 12

    Trim 1/4 inch from the edges of the brownie.

13. 13

    Line the baking dish with a clean sheet of parchment paper, leaving a 3-inch overhang on the long sides.

14. 14

    Return the brownie to the dish, top side up; set aside.

15. 15

    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.

16. 16

    Cover; freeze 1 hour.

17. 17

    Mix the remaining ice cream, and spread over the frozen layer of ice cream on the brownie.

18. 18

    Cover; freeze 1 hour (or overnight).

19. 19

    Melt the remaining 40 ounces chocolate with the remaining 2 tablespoons butter.

20. 20

    Let cool.

21. 21

    Transfer the brownie to a cutting board.

22. 22

    Dip a knife in hot water; wipe dry.

23. 23

    Trim 1/4 inch from the edges.

24. 24

    Cut the brownie into 12 bars, dipping the knife as needed.

25. 25

    Transfer to a wire rack set over a baking sheet.

26. 26

    Ladle the chocolate mixture over the bars.

27. 27

    Freeze 30 minutes.

* Per serving · 4 servings · Values may vary.