This thin brownie makes killer ice-cream sandwiches. They also freeze well in a zip-top freezer bag and will slip into a small space in your cooler.

Vanessa McNeil Rocchio
Recipe by Southern Living June 2014

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Credit: Hector Sanchez; Styling: Buffy Hargett Miller

Recipe Summary test

hands-on:
10 mins
total:
1 hr 10 mins
Yield:
Makes 12 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°. Line bottom and sides of a 15- x 10-inch jelly-roll pan with aluminum foil, allowing 2 to 3 inches to extend over sides; lightly grease foil with cooking spray. Microwave butter and chocolate in a large microwave-safe bowl at HIGH 1 1/2 to 2 minutes or just until melted and smooth, stirring every 30 seconds. Whisk in sugar. Add eggs, 1 at a time, whisking just until blended after each addition. Whisk in flour and next 3 ingredients. Pour mixture into prepared pan.

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  • Bake at 350° for 18 to 20 minutes or until a wooden pick inserted in center comes out with a few moist crumbs. Cool completely on a wire rack. Lift brownies from pan, using foil as handles. Remove foil; cut into 24 squares.

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