Ingredients:

  • 1/2 cup (115g) unsalted butter, melted
  • 3/4 cup (150g) coconut sugar
  • 1 large egg (50g)
  • 1 tsp (5ml) vanilla extract
  • 1/3 cup (30g) unsweetened cocoa powder
  • 1/2 cup (65g) all-purpose flour
  • 1/4 tsp (1.5g) salt
  • 1/2 cup (85g) semi-sweet chocolate chips
  • 1 pint (473ml) vanilla bean ice cream
  • 2 tbsp (30g) mini chocolate chips

Instructions:

  1. Preheat oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper, leaving an overhang on the sides.
  2. Whisk melted butter and coconut sugar until smooth. Beat in the egg and vanilla. Fold in cocoa powder, flour, and salt until just combined. Pour half the batter into the pan.
  3. Stir semi-sweet chocolate chips into the remaining batter. Dollop the cookie dough over the brownie layer, swirling slightly with a knife for a marbled effect.
  4. Bake for 15-18 minutes until the edges are set, but the center still has a slight wobble.
  5. Let the slab cool completely in the pan, then refrigerate for 2 hours to ensure clean cutting.
  6. Remove ice cream from the freezer 5-10 minutes before assembly until scoopable.
  7. Gently fold mini chocolate chips into the softened ice cream.
  8. Cut the chilled brookie slab into 10 equal squares. Place a scoop of ice cream on one square and top with another to create the sandwich.