These were for Valentines Day but we decided to open them a little early. They kept us busy for at least an hour. Loved these as a kid so when I saw the make you own kind at Michaels, I had to pick up a box. They come 8 per package and are $3.99. You could buy them online directly from the Wilton Candy Site.
Candy Heart Necklace-DIY They would also make a cute birthday party favor for a little girls princess party or other girl themed party.
We also made these. Our are not as pretty as pic above but they are pretty delish. We also made homeade ice cream to go on them but these would be better with store bought {blue bell or haagen daaz in your fav flavor} Although the homeade ice cream was incredible, it doesnt freeze well and the consistancy was weird on the sandwich. NOTE: this did not stop any of us from eating them!
Ingredients:
- 1 tablespoon unsalted butter, at room
temperature, for greasing foil - 12 tablespoons (1 1/2 sticks) unsalted butter
- 3/4 cup unsweetened cocoa powder
- 1 1/2 cups sugar
- 3 eggs
- 2 teaspoons vanilla extract
- 1 1/2 cups all-purpose flour
- Pinch of salt
- 1 quart chocolate chip ice cream or any flavor, softened
Directions:
Be sure an adult is nearby to help.
Preheat an oven to 350°F. Line the bottom and sides of a 9-by-13-inch baking pan with aluminum foil (some foil hanging over the edges is fine). Lightly grease the foil with the 1 tablespoon butter.
Put the 12 tablespoons (1 1/2 sticks) butter in a large saucepan and set over medium heat. Stir with the whisk just until the butter is melted. Using a pot holder, remove the saucepan from the heat and add the cocoa powder. Whisk until the mixture is smooth and no lumps remain. Add the sugar and continue whisking until well blended. Let the mixture cool for 2 minutes.
Add the eggs and vanilla and whisk until well blended. Add the flour and salt. Using a rubber spatula, stir until the batter is blended. Scrape down the sides of the bowl as needed.
Scrape the batter into the prepared baking pan and spread evenly. Bake until a toothpick inserted into the center of the brownie comes out clean, about 20 minutes. Using oven mitts, remove the pan from the oven and set it on a wire rack. Let cool completely.
Using the ends of the foil, lift the brownie from the pan and set it on a cutting board. Cut the brownie in half lengthwise. Carefully loosen both halves from the foil. Using a rubber spatula, spread the softened ice cream evenly over one half of the brownie into a layer about 1 inch thick. Top with the other half of the brownie and press down gently. Wrap in the foil. Freeze until hard, about 6 hours.
Peel away the foil and cut into 8 to 10 sandwiches. Serve immediately. You can also wrap the sandwiches in plastic wrap and store them in the freezer for up to 2 weeks. Makes 8 to 10 sandwiches.
Adapted from Williams-Sonoma The Kid's Cookbook, by Abigail Johnson Dodge
Preheat an oven to 350°F. Line the bottom and sides of a 9-by-13-inch baking pan with aluminum foil (some foil hanging over the edges is fine). Lightly grease the foil with the 1 tablespoon butter.
Put the 12 tablespoons (1 1/2 sticks) butter in a large saucepan and set over medium heat. Stir with the whisk just until the butter is melted. Using a pot holder, remove the saucepan from the heat and add the cocoa powder. Whisk until the mixture is smooth and no lumps remain. Add the sugar and continue whisking until well blended. Let the mixture cool for 2 minutes.
Add the eggs and vanilla and whisk until well blended. Add the flour and salt. Using a rubber spatula, stir until the batter is blended. Scrape down the sides of the bowl as needed.
Scrape the batter into the prepared baking pan and spread evenly. Bake until a toothpick inserted into the center of the brownie comes out clean, about 20 minutes. Using oven mitts, remove the pan from the oven and set it on a wire rack. Let cool completely.
Using the ends of the foil, lift the brownie from the pan and set it on a cutting board. Cut the brownie in half lengthwise. Carefully loosen both halves from the foil. Using a rubber spatula, spread the softened ice cream evenly over one half of the brownie into a layer about 1 inch thick. Top with the other half of the brownie and press down gently. Wrap in the foil. Freeze until hard, about 6 hours.
Peel away the foil and cut into 8 to 10 sandwiches. Serve immediately. You can also wrap the sandwiches in plastic wrap and store them in the freezer for up to 2 weeks. Makes 8 to 10 sandwiches.
Adapted from Williams-Sonoma The Kid's Cookbook, by Abigail Johnson Dodge
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