Make these up ahead of time and store them in the freezer. Serve, at a moment’s notice, to a bunch of deliriously happy kids.
1/3 cup butter, or margarine
2/3 cup granulated sugar
1 cup chocolate chips
2 tbsp water
3/4 cup all-purpose flour
1/2 tsp baking powder
1 tsp vanilla
1 quart chocolate ice cream
1 cup chocolate chips
1 cup miniature marshmallows
1 cup chopped walnuts, pecans or peanuts (can be omitted)
First, make the brownies. Grease an 8 in. (20 cm) square baking pan, line the bottom with waxed paper or parchment paper cut to fit, and then – no kidding – grease the paper. Preheat the oven to 350°F (180°C).
In a medium saucepan, combine the butter, sugar, chocolate chips and water. Place over low heat and cook, stirring constantly, just until the chocolate chips are melted and the mixture is smooth. Remove from heat and let cool for a couple of minutes.
Add the eggs and whisk until smooth. Dump in the flour, baking powder and vanilla, stirring just until the dry ingredients have been incorporated. Pour into the prepared baking pan, and bake for 25 to 30 minutes – until a toothpick poked into the middle comes out nearly clean. Remove the brownies from the oven and let them cool.
When the brownies are completely cool, run a knife around the sides of the pan to loosen, then invert the pan onto a rack or cutting board so that the full square of brownies drops out. It may need a little encouragement – but it should come out in one piece. Peel off the paper. With a sharp knife, carefully slice the slab of brownies into two layers of (more or less) even thickness. There. The hard part is over.
Now call in a helpful child. Dump the ice cream into a bowl and let it soften a bit at room temperature. Add the chocolate chips, marshmallows and nuts (if you’re using them), and have your child stir and mash until it’s well mixed. Make sure he samples the mixture to be certain it’s good.
OK, now let’s put it all together. Line the same baking pan completely with plastic wrap, letting the wrap hang over the sides of the pan a bit. Place one brownie layer into the pan and spread the ice cream mixture over it evenly. Top with the second brownie layer, pressing down firmly so that it all sticks. Freeze for at least one hour, or until firm.
Remove the frozen brownie block from the pan (the plastic wrap will help you do this)and, with a sharp knife, cut into squares or bars. Store sandwiches in a plastic container in the freezer until ready to devour.