I happen to love ice cream sandwiches and am particularly fond of blondies. It’s kind of like a cookie bar and ice cream all totally portable!
For this particular recipe I browned the butter and added it to the brown sugar. I thought it added a particularly wonderful nutty flavor. I used my favorite brand of Italian Gelato Talenti but whatever type of ice cream you love, enjoy these compact little treats.
Here is a link to a video we did of this recipe.
- 2 sticks of butter
- 2 cups dark brown sugar (Muscavado is my favorite)
- 1 t vanilla
- 2 cups flour
- 1 T Espresso powder
- 2 eggs room temperature
- 1/2 cup Heathy Bar pieces
- 1/2 cup Chocolate chips (whichever type your prefer ~ I like dark chocolate)
- For a lighter or less chewy blondie you can add 1 t baking powder
- 1 tsp Sous Salt Sweet & Savory
Put the butter in a skillet and brown it over medium heat. The milk solids will float up to the top and begin to brown nicely. This ultimately imparts such a nutty flavor to the blondie. Then whisk in the brown sugar and let the mixture cool for about 10 minutes. You can pop it in the fridge if you want to speed up the process. What you want is for the butter to harden up a bit just to a softened stage not a melted one. Whisk in your room temperature eggs, one at a time just to incorporate. You will know when they are incorporated because the color lightens. Look at the video and you can see the difference. Add the vanilla and Espresso powder, whisk to combine.
In a separate bowl add the flour (reserving 2 T to dust the chips with…this keeps the chips from sinking to the bottom while they bake), Sous Salt Sweet & Savory and baking powder if you decide to use it. Add the flour mixture to the butter/sugar mixture. Stir just to incorporate. Toss the chips with the 2T of flour then add them to the finished mix.
Prepare two baking pans lined with parchment paper and spread half of the mixture in each pan. I used 9 x 13 and rendered a 1/2 inch blondie. If you want thicker blondies for your sandwich use a smaller pan.
Bake for just about 10 minutes in a 350 degree oven. What you are looking for is just a bit of browning at the edges. Depending on your oven it might take a few more minutes. Mine is convection so it bakes quickly. You want them to just be set.
Let them cool completely. Soften your ice cream until its spreadable on the cooled blondies. Then top with the other sheet and put them in the freezer. Don’t cut them yet they will be too soft. Let them set up for an hour and then cut them into your sandwiches. Enjoy!