Cancer Fighting Foods: Dark Chocolate Brownie Ice Cream Sandwiches

Brownie Ingredients:

6 Tbsp unsalted butter, plus more for the pan
6 oz chocolate chips/chopped chocolate (I used 60% bittersweet)
1/4 cup unsweetened cocoa powder
3/4 cup flour
1/4 tsp baking powder
1/4 tsp salt
1 cup sugar
2 eggs
2 tsp pure vanilla extract

Brownie Directions:

1. Preheat oven to 350. Line a buttered 8-inch-square baking pan with foil or parchment paper, allowing 2 inches to hang over the sides. Butter the lining; set the pan aside.
2. Put the butter, chocolate, and cocoa in a heat-proof medium bowl set over a pan of simmering water; stir until the butter and chocolate are melted. Let cool slightly.
3. Whisk together the flour, baking powder, and salt in a separate bowl; set aside.
4. Put the sugar, eggs, and vanilla in the bowl of an electric mixer and beat on medium until pale, about 4 minutes. Add the chocolate mixture; beat until combined. Add the flour mixture; beat, scraping down the sides of the bowl, until well incorporated.
5. Pour the batter into the prepared pan; smooth the top. Bake 35 minutes.

Making the Ice Cream Sandwiches:

Put completely cooled brownies in food processor and pulse into fine crumbs. Use a muffin pan and insert cucpcake papers into the cups. Fill cupcake papers 1/3 full with brownie crumbs packed tightly. Scoop softened ice cream (your choice of flavor) another 1/3 full into the papers. Top with the remaining brownie crumbs packed tightly. Place in freezer for 3-4 hours until slightly hardened.