Chonky Boys: The Chocolate Chip Cookie Ice Cream Sandwiches that Scream Summer!

Featuring my thick and nuggy Chonky Boy Chocolate Chip Cookies, these ice cream sandwiches are the stuff that summer dreams are made of.  If you've ever had the Cookie Ice Cream Sandwich at Disneyland , you are going to LOVE these!  These big and bold chocolate chip cookies are based on a recipe from my culinary school studies at Auguste Escoffier, but with a few modifications to give them that Jennuine touch.  They make the perfectas book for a fat slice of real vanilla bean ice cream.  And those mini chips?  You just gotta have that extra cronch! Thank goodness this recipe only makes 8 sandwiches, otherwise I would be eating them for breakfast lunch and dinner.  This way, my big family can help save me from my inner child diet-saboteur.   Print With Image Without Image Chonky Boy Chocolate Chip Cookie Ice Cream Sandwiches Yield: 8 Author: Jenn Erickson Loaded with chocolate chips and buttery, brown-sugary vanilla flavor, these mall-sized cookies form a perfect partnership with a

Fudgy Chocolate Chunk Brownies with Malted Chocolate Frosting
Joy the Baker Cookbook Spotlight & Cook-Off

Last September I became a vicarious "homesick Texan", cooking my way across the Lonestar State for the release of Lisa Fain's Homesick Texan Cookbook. I'm delighted to be taking part in another cookbook spotlight and cook-off from Hyperion, thanks to host Heather of girlichef.

Starting today, I'll be joining a team of 22 talented food bloggers as we delve in to the sweet world of Joy the Baker, baking our way through her eponymous cookbook, before it hits the shelves on February 28.

The cookbook is loaded with mouthwatering recipes, all with Joy's unique twist. On my "must try" list are:

Carrot Cake Pancakes
Parmesan Seaweed Popcorn
Baked Chili Cheese Fries
Giant Mint Chocolate Chip Marshmallow Cubes
Chocolate & Salty Peanut Butter Ice Cream
Toasted Coconut Dutch Baby with Banana & Pineapple

For an opportunity to win a copy of the cookbook, and read an interview with Joy the Baker, visit HERE.

 Can't wait to get your hands on it?
You can pre-order by clicking the link above.

It's a genuine "joy" to be sharing today's recipe with you. I typically consider myself a brownie purist -- no add-ins, no frosting -- just gooey squares of fudgy chocolate. But Joy the Baker's Fudge Brownies with Malted Chocolate Frosting are an exception.

Some brownies are best served warm. These brownies achieve peak perfection when refrigerated and served cold. The brownie becomes rich and fudgelike; the chocolate chips provide a perfect contrast. The malt flavor of the silky frosting takes the chocolate experience to another dimension.

Fudge Brownies with Malted Chocolate Frosting
ever so slightly adapted from the Joy the Baker Cookbook

For the Brownies
1/4 cup all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter
3 ounces unsweetened chocolate
1/2 cup packed light brown sugar
1/2 cup granulated sugar
2 large eggs
1 large egg yolk
1 teaspoon pure vanilla extract
1/2 cup semisweet chocolate chips (I used Ghirardelli)

For the Frosting
6 Tablespoons unsalted butter
1/4 cup unsweetened cocoa powder
1/4 teaspoon salt
1 1/4 cups powdered sugar, sifted
1 Tablespoon milk
1/2 teaspoon vanilla extract
1/4 cup heavy cream
3 Tablespoons Ovaltine Powder (classic flavor) plus a teaspoon more for garnish

For the Brownies

Step 1: Place a rack in the upper third of the oven and preheat to 350 degrees F. Grease an 8" square baking dish. Line with a piece of parchment paper, forming a cradle. Grease the parchment and lightly flour the parchment and pan.

Step 2: In a medium bowl, whisk together the flour, baking powder and salt. Set aside.

Step 3: Bring about 2 inches of water to a boil in a medium saucepan. In a medium, heatproof bowl, add butter and unsweetened chocolate. place the bowl over, but not touching, the simmering water and allow to melt. Stir to incorporate.

Step 4: Once melted, remove the bowl from the simmering pot. Whisk in brown and granulated sugars. Whisk in eggs, yolk, and vanilla.

Step 5: Add the flour mixture, all at once, to the chocolate mixture. Fold together with a spatula until well incorporated.

Step 6: Fold in the chocolate chips.

Step 7: Pour batter into prepared pan and bake for 25-30 minutes. Bake until a skewer inserted in the center of the brownie comes out clean. Remove from oven and cool completely before frosting.

For the Frosting
Step 1: With an electric mixer, cream together butter, cocoa powder and salt. Mixture will be very thick, but cream for about 3 minutes on medium speed.

Step 2: Turn off the mixer, scrape down the sides of the bowl and add the powdered sugar. Turn the mixer on low to incorporate the sugar while adding the milk and vanilla. As the sugar incorporates, gradually increase the mixer speed to medium-high. Sto the mixer and scrape down the sides of the bowl as necessary. Beat until smooth.

Step 3: In a small bowl, stir together the cream and Ovaltine. Turn the mixer to medium, and pour the cream in a slow and steady stream until the frosting reaches your desired consistency: smooth, creamy, and spreadable. Add more powdered sugar to adjust consistency.

Finishing Touches

Step 1: Spread the frosting evenly on the cooled brownies with a butter knife or offset spatula.

Step 2: Refrigerate brownies for 1 hour. Then use a warm knife to slice the brownies in to square. I wiped the knife on a damp kitchen towel in-between slices.

Step 3: Garnish each square with a sprinkle of Ovaltine.

Serve cold
Repeat (trust me, you will)

*This post is part of the Joy the Baker Cookbook Spotlight and Cook-Off sponsored by Hyperion and hosted at girlichef. I received a complimentary advance copy of the book.

This post has been shared with
The BFF Linky Party at The Answer is Chocolate

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