Brownies for Breakfast Ice Cream Sandwiches
This may be an extremely decadent breakfast, but there is cereal milk in the ice cream, after all. Enjoy!
INGREDIENTS | SERVES 4
- ⅓ cup dark cocoa powder
- ½ cup flour
- 1 teaspoon salt
- ¼ teaspoon baking powder
- ½ cup unsalted butter, cubed
- 1 cup granulated sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 4 cups Better than Breakfast Cereal Ice Cream
- 1 cup complementary breakfast cereal
Preheat the oven to 350°F. Lightly grease an 8 × 8 pan with butter.
Sift together cocoa powder, flour, salt, and baking powder. Set aside.
In a large saucepan, melt together butter and sugar. When butter is completely melted, remove from heat and add eggs and vanilla. Beat until thoroughly combined. Add cocoa mixture; stir until just combined. Spread into the prepared pan.
Bake for 25–30 minutes or until a toothpick inserted into the middle comes out with crumbs but is not gooey. Cool to room temperature, then freeze in the pan for 30 minutes. Once frozen, remove entire brownie in one piece.
Cut brownie in half, making two rectangles. Cover one half with ice cream, then top with the other half. Cut the filled brownie into 2 × 2 sections, totaling four squares, then dip each side into the cereal. Serve immediately, or wrap in parchment paper and refreeze for up to 2 weeks.
A Little Extra
Go beyond just the ice cream sandwich! Dip them in cooled but still melted chocolate, sprinkle with cereal, and then place in the freezer for a few moments to set. No one will be able to resist these treats!
Brownies for Breakfast Ice Cream Sandwiches
