By 300 Sandwiches
E had to leave town this weekend to tend to family business. I stayed behind because I had to tend to work—which meant covering the MTV Video Music Awards at the Barclays Center in Brooklyn and going out to a bevy of after parties.
I felt guilty that E was at home with the family, while I was partying until 4 am with my friends and going to various star-studded VMA events. I mean, I hadn’t seen that time of the morning since I was in my 20s! But babes, really it was work!
“You know if he would have done that when you were out of town, you would have been upset,” my mother lectured. She was totally right.
I knew I had to have something super tasty waiting for E when he came home, so I baked a batch of blondie ice cream sandwiches. Summer is almost over (how depressing), and I am running out of ice cream sandwich appropriate days! In between coming home at 5 am on Sunday, napping and prepping for the VMAs that night, I baked up the brownie crust, slathered on ice cream, and made enough bite sized brownie sandwiches to last the week. Though I somehow forgot to buy real groceries in between my party call times, and ate a few of them for breakfast.
(I’ll admit I did not use the best method to assemble these. After I mixed the dough, I divided it into two halves and spread each into two 8×11 baking sheet. Though the dough didn’t fill each pan, they still baked up fine. I could have just spread one block of dough into an 11×17 pan, baked it, then cut the dough in half when cooled. Notes for next time, but I laid out the more sensible one block method below.)
“With all your partying, when did you have time to make these?” E said, impressed. I felt less guilty about my nights out.
We enjoyed a few after I showed him pictures from my late night adventures. Which, as fun as they were, could have been even better had he been along for the ride.
2 1/2 cups flour
2 sticks butter (at room temperature)
1 teaspoon baking soda
pinch of salt
1 cup brown sugar
1/2 cup white sugar
2 teaspoons vanilla extract
1/4 cup chocolate chips
1/4 cup walnuts
1 pint ice cream (I used coconut flavored ice cream)
Grease and 11×17 inch baking sheet and line with parchment paper. Mix together flour, salt and baking soda in one bowl and set aside.
In another bowl, cream your butter and sugars together until just blended. Next add eggs one at a time, then vanilla extract. Finally, slowly add your flower mixture. Then add chocolate chips and walnuts, and mix until just combined.
On a flat work surface, form dough into a rectangle. Wrap tightly in plastic wrap, and refrigerate for at least two hours (or overnight).
Preheat oven to 350 degrees. Remove dough from refrigerator, and roll out to the size of the baking pan. Bake for about 15 minutes or until top gets golden brown.
Remove from oven, let cool completely.
Lift one brownie square onto a workable surface, and cut in half. Flip one half over, and slather ice cream on top of blondie. Top with the other side. Wrap in aluminum foil or plastic wrap and freeze for at least 20 minutes. Remove, and cut into bite sized pieces. Yields at least 24 sandwiches.
Adapted from this fancy goodness.by