Name: Thin Mint Brownie Ice Cream Sandwiches
Prep time: 2 h 10 min
Cook time: 12 min
Total time: 2 h 22 min
Cuisine: American
Ingredients: ½ cup Butter, melted + More for Pan; 1 cup Sugar; 2 Eggs; ½ tsp Salt; ½ cup Flour; ½ cup Cocoa Powder; ½ gallon Thin Mint Ice Cream – or Mint Cookie’s and Cream

Description

Girl Scout cookie season is on the horizon, and it’s time for some easy, chocolatey Thin Mint Brownie Ice Cream Sandwiches!

Ingredients

Units Scale

1/2 cup Butter, melted + More for Pan
1 cup Sugar
2 Eggs
1/2 tsp Salt
1/2 cup Flour
1/2 cup Cocoa Powder
1/2 gallon Thin Mint Ice Cream – or Mint Cookie’s and Cream

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Instructions

Preheat oven to 350 degrees. Butter a 10×15 inch jelly roll pan with butter. Line with parchment paper (NOT wax paper) and leave 2 inches of parchment paper hanging over the short edges of the pan. Butter the parchment paper as well.
In a large bowl whisk together melted ½ cup of melted butter and sugar. Whisk in eggs and salt. Whisk in flour and cocoa until just smooth. Spread into a thin layer all over to the edges of the pan.
Bake for 10-12 minutes or until the brownies begin to pull away from the sides of the pan.
Remove from oven and let cool in the pan for 5 minutes. Using the overhanging paper, gently remove the brownies from the pan and allow to cool completely on a wire rack.
When completely cool, cut the brownies length wise into two long pieces. Place one half of the brownie back into the pan and spread the softened ice cream and spread until smooth and even. Top with other half of the brownie.
Cover tightly with plastic wrap and freeze for about two hours, until set. Cut into 6-8 sandwiches. Wrap each sandwich with parchment paper for storage and place in an air tight container until devoured.