Frozen Mousse Brownie Sandwiches Recipes

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Line 9-inch square pan with foil, allowing some to hang over edges of pan. Grease bottom and sides of foil with shortening or cooking spray. Make and bake brownies as directed on box. Cool completely on cooling rack, about 1 1/2 hours.
• Place pan of brownies in freezer 30 minutes. Using foil to lift, remove brownies from pan, and peel foil away. Cut brownies into 4 rows by 4 rows.
• For each sandwich, spoon 2 tablespoons ice cream on bottom of 1 brownie square. Top with second brownie square, bottom side down; gently press together. Roll sides in sprinkles; place in shallow pan. Freeze 1 to 2 hours or until ice cream is firm.
• Wrap each frozen sandwich in plastic wrap. Store in freezer.

Steps:

• Line one 20x30cm (8x12-inch) tin with cling film.
• In a large bowl, whisk together the condensed milk, heavy cream, and vanilla using an electric hand-held whisk until the mixture thickens and holds its shape when you take the whisk out. Put the cookies into a plastic bag and bash them with a rolling pin to make crumbs. If you want larger chunks, you could crumble them by hand. Fold the cookie crumbs into the ice-cream mixture, then scrape into the prepared tin. Use a spatula to smooth it out, then freeze for at least two hours or until firm.
• Preheat the oven to 350°F/180°C/160°C fan/gas 4. Make My Favorite Brownie recipe up to step 4, but don't put the mixture in the tin yet.
• Divide the brownie mixture between two lined 20x30cm (8x12-inch) brownie tins (or use one and bake two batches) and use a spatula to spread the batter right into the edges. It will be very thin, as these will be your sandwich layers. Bake each tray for ten minutes, then remove from the oven and leave to cool completely in the tin.
• Remove the brownie layers from the tins and re-line one of the tins with another sheet of baking parchment. Put one brownie layer into the tin, then press the ice-cream layer on the top of it. Add the final layer then return to the freezer for at least 30 minutes.
• Remove the ice-cream sandwich slab from the freezer about ten minutes before serving. Use a sharp knife or pastry cutter to cut shapes-I like the effect of a circular cutter.

Steps:

• 1. Line the bottoms and sides of two 9 X 13" cake pans with parchment paper. Coat with non-stick cooking spray.
• 2. Prepare brownie mix according to package directions. Divide batter evenly between the two prepared pans.
• 3. Bake 350 degrees for 15 to 18 minutes, until edges just begin to pull away from pan, and a toothpick near the center comes out with moist crumbs. Cool on racks
• 4. MOUSSE: In a medium sized bowl, wisk together the milk and pudding mix for 2 minutes.
• 5. Stir in a small amount of the pudding into the melted chips, then return all to the pudding bowl.
• 6. Fold in whipped topping
• 7. Cover two large cutting boards or inverted baking sheets with plastic wrap. Invert one pan of brownies onto prepared board or pan. Gently peel off parchment paper
• 8. Spread the mousse to within 1/2" of edge. Carefully invert other brownie layer onto other prepared board or pan. Gently peel off parchment, and place right side up over mousse filling.
• 9. Cover and freeze for 4 hours or until the filling is firm. Remove from the freezer, wait ten minutes before cutting into squares.
• 10. Individually wrap in plastic wrap and store in freezer.
• 11. 1 sandwich equals: CALORIES:206 FAT: 5 gms CHOLESTEROLE: 1 mg CARBS: 40 g. DIABETIC EXCHANGE: 2 1/2 starch

Steps:

• Preheat oven to 350˚F (180˚C).
• Prepare the brownie mix as directed for "fudgy" brownies. Replace the directed amount of water with dark, freshly brewed, coffee.
• Take 1 cup (235 ml) of the batter and transfer it to a 9 x 9in (23 x 23 cm) brownie tray that has been lined with parchment paper.
• Using a spatula, spread the batter evenly over the bottom of the pan to make a thin layer.
• Once the batter is spread out, take another piece of parchment paper and layer it on top of the batter. Using your hands, smooth out the brownie mix to create a flat, even layer in the pan with no air bubbles between the batter and the paper.
• Repeat steps 3 and 4 so that you have 2 thin brownie layers.
• Bake for 14 minutes.
• Once baked, remove the top layer of parchment paper form the brownie. Then remove the thin brownie form one pan and transfer it to a cooling rack.
• NOTE: You will have one on the cooling rack and another still in the baking tray with the top layer of parchment paper removed.
• Take the ice cream out of the freezer and give it 5-10 minutes to soften.
• Once soft, spread the ice cream over the top of the brownie in the baking tray.
• Take the first brownie layer from the cooling rack and placing it on top.
• Lightly press the top brownie down into the ice cream then transfer the entire baking tray to the freezer to freeze completely.
• Once frozen, use the remaining layer of parchment paper to lift the contents out of the baking tray and transfer them to a cutting board.
• Quickly trim away the excess ice cream.
• Cut the large layered brownie square into 8 2x4-inch (5x10-cm) sandwiches.
• Either serve immediately or wrap the sandwiches in foil and transfer them back to the freezer for a later time.
• Enjoy!

Steps:

• Preheat the oven to 350 degrees F. Line an 18-by-13-inch rimmed baking sheet with foil, leaving a 2-inch overhang on at least 2 sides. Butter the foil.
• Whisk together the flour, cocoa powder and salt in a medium bowl. Melt the butter and chocolate in a medium saucepan over medium heat, stirring frequently, then remove from the heat and let cool slightly. Stir in the sugar and eggs, then add the flour mixture and stir to combine. Pour the batter into the prepared pan and bake until a toothpick inserted in the center comes out with just a few crumbs adhering, 20 to 25 minutes. Let cool completely in the pan on a cooling rack, then place in the freezer to firm up, about 30 minutes.
• Use the foil overhang to help lift the brownie out of the pan and carefully flip it over onto a cutting board, making sure that it does not bend or crack. Peel the foil away from the bottom, then discard the foil and line the baking sheet with plastic wrap.
• Using a warm knife, trim the rough edges off of the brownie so it is even (the brownie should be 16-by-12-inches). Cut the brownie in half crosswise, resulting in 2 pieces that are 12-by-8-inches. Lay one of the brownie pieces onto the prepared baking sheet, top-side facing down. Working quickly, use a large ice cream scoop to spread the ice cream evenly across the brownie, getting close to the edge. Use an offset or rubber spatula to help smooth out the sides and top of the ice cream. Place the other brownie piece on top and gently press to create one large ice cream sandwich. Fold the plastic wrap around the assembled ice cream sandwich to help hold its shape, then return it to the freezer to harden, at least 6 hours or up to overnight.
• Use a warm knife to cut twenty-four ice cream sandwiches. Roll the edges of each sandwich into the chopped espresso beans until they stick to all of the exposed ice cream edges. Wrap each sandwich in parchment paper and enjoy.

Steps:

• Beat whipping cream in chilled small bowl with electric mixer on high speed until stiff. Fold in liqueur and chocolate syrup.
• Spoon into 2 paper-lined foil cupcake liners. Cover and freeze at least 4 hours but no longer than 48 hours. Place in refrigerator 15 minutes before serving. Sprinkle with cocoa.

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Make and bake brownie mix as directed on box for cakelike brownies for 8-inch square pan. Cool completely on cooling rack, about 1 1/2 hours.
• Meanwhile, in medium bowl, beat dry pudding mix and milk with whisk about 2 minutes or until thick. In chilled small bowl, beat whipping cream with electric mixer on medium speed until soft peaks form. Fold whipped cream into pudding. Cover and refrigerate until ready to assemble.
• In medium bowl, coarsely crumble a 6x4-inch rectangle of the baked brownies (about 2 1/2 cups). Reserve remaining brownies for another use.
• In each of 22 (2-oz) shot glasses, place 1 heaping teaspoon crumbled brownies; top with rounded 1 tablespoon chocolate mousse. Repeat layers ending with 1 teaspoon crumbled brownies.
• Serve immediately or refrigerate up to 4 hours before serving.

Steps:

• Line a 9x13-inch (22 x 33 cm) baking dish with plastic wrap.
• Scoop the softened Breyers® REESE'S Frozen Dairy Dessert into the prepared baking dish. Using an offset spatula, spread in an even layer all the way to the corners. Freeze until solid, at least 4 hours or up to overnight.
• Preheat the oven to 350°F (180°C).
• In a large bowl, whisk together the brownie mix, eggs, and vegetable oil until combined. The batter will be very thick.
• Add the melted Breyers® Chocolate Ice Cream to the batter and whisk until smooth. Fold in REESE'S Pieces.
• Line 2 9x13-inch (22 x 33 cm) baking dishes with parchment paper, then grease with nonstick spray. Divide the batter evenly between the pans, about 1½ cups (260 G) of batter per pan.
• Bake for 20-25 minutes, or until a toothpick inserted in the center of a pan comes out clean and the brownies are firm, but not crispy, around the edges. Remove from the oven and let cool completely, then freeze until solid, at least 2 hours or up to overnight.
• Line a baking sheet with parchment paper.
• Remove the brownies from the freezer and carefully peel off the parchment paper.
• Place one of the brownie sheets faceup on the prepared baking sheet. Use the plastic wrap to lift the frozen Breyers® REESE'S Frozen Dairy Dessert sheet from the pan and place facedown on top of the brownie layer. Peel off the plastic wrap. Top with the remaining brownie sheet faceup. Very gently press the sheets together to secure. Return to the freezer for 1 hour, or until solid.
• Transfer the brownie sandwich to a cutting board and use a sharp knife, wiping clean after each cut, to trim ¼ inch from all sides to make even edges. Cut into 12 pieces.
• Serve immediately or return to the freezer until ready to serve.
• Enjoy!