– 1/2 cup + 2 tablespoons unsweetened cocoa powder
– 1/2 teaspoon baking soda
– 1/4 teaspoon salt
– 1/2 cup salted butter (softened)
– 1/2 cup granulated sugar
– 1/2 cup packed dark brown sugar
– 1 large egg (at room temperature)
– 1 teaspoon pure vanilla extract
Instructions
**Brownie Cookies:**
Preheat the oven to 350°F.
In a large bowl, whisk together the flour, cocoa, baking soda, and salt. Set aside.
In a stand mixer with a paddle attachment (or a bowl with a hand mixer), beat the butter, granulated sugar, and brown sugar on medium-high until light and fluffy, about 2-3 minutes.
Add the egg and vanilla to the butter mixture and mix for 1-2 more minutes on medium-high speed.
On low speed, add the dry ingredients and mix until just combined.
Line a half cookie sheet with parchment paper and spray with non-stick cooking spray.
Spread the dough into an even layer in the prepared pan.
Bake for just under 10 minutes, until a toothpick comes out clean. Let cool.
**Assembly:**
Remove the cooled brownie cookie from the pan and cut it in half to make two even pieces.
Place a new piece of parchment paper in the half cookie sheet. Place one half of the brownie back in the sheet.
If using, spread the caramel over the brownie, leaving a 1/2 inch border around the edges.
Scoop the ice cream over the caramel and spread it into an even layer, leaving a 1/2 inch border around the edges. Place the second brownie layer on top.
Freeze for 2 hours or overnight.
Remove from the freezer, trim the edges as needed, and cut into bars. Freeze until ready to serve.
Notes
Use 1.5 pints of Straus Organic Caramel Swirl Ice Cream.
Use 1/2 cup of softened salted butter (Straus Organic European Style Butter recommended).
