I’m not sure what you are doing this summer to cool off from the heat, but this is what we are doing! Mocha ice cream held together by two cinnamon spiced brownies. Good grief, I could eat this every single day. I saw this in Sift Magazine and decided to give it a try for our Friday food reads. It’s simple, sweet, no decorating, and I didn’t have to do anything to make it look cute.
I ended up making a very minor change to the brownie recipe. The original recipe had just too much cinnamon for my liking. So I cut this down to a teaspoon from a tablespoon of ground cinnamon. Just a hint of cinnamon flavor was all that I needed to go with the mocha ice cream. But if you are a cinnamon lover, then by all means, go with the tablespoon.
I made extra ice cream to have other sandwiches but I ended up just eating all the ice cream before I ever got a chance to make other cookies. When you have ice cream infused with espresso and chocolate, it doesn’t last long at my house.
Everything about this recipe was easy. Only three components and if you are thinking about skipping that caramel sauce, don’t even do it! It’s a very easy caramel to make and it is just so delicious on the sandwich. It’s going to get messy but trust me, it’s worth it. Worse case scenario, you need to eat it with a fork.
This is the first recipe I have made from Sift Magazine. If you aren’t familiar with it, you can probably find it in your local bookstore. It’s a publication by King Arthur Flour. I’m a huge fan of their products. They aren’t paying me to say this; I just love their products. And this magazine is a food photographers dream come true. Beautiful imagery and if everything works as well as this recipe, then it’s also a great source for delicious recipes.
Give it a try, we would love to hear how it worked out for you. Or even if you were inspired and decided to use the components in other desserts, let us know. Stay cool, and happy summer!
- 1 cup unsalted butter
- 2 1/4 cups sugar
- 1 1/4 cups Dutch process cocoa powder
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon espresso powder
- 1 teaspoon ground cinnamon
- 1 tablespoon vanilla extract
- 4 large eggs
- 1 1/2 cups King Arthur Unbleached All Purpose Flour
- 2 cups semisweet chocolate chips
- 1 cup cold whole milk
- 3/4 cup sugar
- 2 tablespoons espresso powder
- 2 tablespoons cocoa powder
- 2 cups cold heavy cream
- 1 teaspoon vanilla extract
- 1 cup sugar
- 2 tablespoons water
- 1/4 teaspoon salt
- 6 tablespoons unsalted butter
- 1/2 cup heavy cream
- 2 teaspoons vanilla extract
- Preheat the oven to 350° F. Lightly grease a 9" x 13" pan, line it with parchment and grease the parchment.
- In a medium saucepan, over low heat, melt the butter and add the sugar. Stir to combine. Heat briefly just until hot throughout.
- Remove from heat and stir in cocoa powder, salt, baking powder, espresso powder, cinnamon, and vanilla. Whisk in the eggs, continue stirring until smooth. Stir in the flour.
- Fold in the chocolate chips.
- Spoon the batter onto the prepared pan and smooth the top.
- Bake for 34 to 36 minutes, until a toothpick inserted into the center comes out clean. They should be set at the edges and just barely set in the center. Remove from oven and let cool in the pan.
- Whisk together the milk, sugar, espresso powder, and cocoa powder until sugar has dissolved. Stir in heavy cream and vanilla.
- Freeze in your ice cream maker according to the manufacturer's instructions. Transfer to covered container once done and freeze for 2 - 4 hours before serving.
- Place sugar, water and salt in a 2 quart saucepan. Bring to a boil over medium heat, stirring occasionally until the sugar dissolves. Continue to cook until mixture turns a rich amber color. Remove from heat and stir in the butter. Once butter is absorbed stir in the heavy cream and vanilla extract. When sauce is smooth pour into a heatproof container to store, covered and refrigerated until ready to use.
- When ready, cut the brownies, scoop the ice cream, assemble and drizzle the caramel on top.