Fudgy brownies sandwiched around mint chocolate chip ice cream make for a fun and easy frozen treat.
I’ve never been a big celebrator of St. Patrick’s Day. I wear green to avoid getting pinched, stock the fridge with Guinness for the hubby, and that’s about it.
But this year I thought I’d create a fun recipe just for the occasion! Except, it turns out I don’t have an Irish bone in my body and all I came up with are these mint chocolate chip ice cream brownie bars (hey, the ice cream is kinda sorta green?). And I realized I’m a little bit boring.
These ice cream brownie bars, though— not boring at all!
The brownies are based off of my most favorite fudgy brownie recipe. And I used store-bought mint chocolate chip ice cream to save time, but you can certainly make your own if you’re up for a little extra work.
These ice cream brownie bars take little effort to put together, though there are a few times you’ll have to wait and let your freezer work its magic, so plan accordingly.
But if you just can’t wait any longer, and so you slice into your bars before they’re completely frozen, and the ice cream squishes out the sides, and you have to quickly lick it all up, and your hands get all sticky…
Well then I completely know what you’re going through.
Happy St. Patty’s Day!
Mint Chocolate Chip Ice Cream Brownie Bars
- 1 cup unsalted butter, cubed (226 grams)
- 9 ounces bittersweet or dark chocolate , chopped or use chips (255 grams)
- 1 ½ cups granulated sugar (300 grams)
- 4 large eggs
- ½ teaspoon vanilla extract
- ¼ teaspoon mint extract
- 1 cup all-purpose flour (120 grams)
- ½ teaspoon salt
- Approximately 3 cups of mint chocolate chip ice cream
- Preheat oven to 350° F. Line a 9x13-inch pan with parchment paper so that the paper overhangs the sides.
- In a medium saucepan set over low heat, melt the butter and chocolate, stirring until smooth. Remove from heat and add the sugar. Add the eggs one at a time, mixing after each. Stir in the vanilla and mint extracts. Add the flour and salt and mix until no streaks of flour remain.
- Pour batter into the prepared pan and bake until brownies are set and the top appears dry, about 25-30 minutes. Let brownies cool to room temperature, then place in the freezer for 1-2 hours.
- Let ice cream sit at room temperature for about 5-10 minutes to soften. Remove brownies from the freezer and cut in half crosswise. Place one half back into the pan, top side-down. Spread softened ice cream evenly on top, then cover with the other half of the brownies, gently pressing down to make sure the brownies and ice cream are well sandwiched together.
- Return bars to the freezer and let harden for 1-2 hours before slicing and serving. For easier slicing, use a knife dipped in hot water and wiped dry with a clean towel.