Killer Brownie Ice Cream Sandwich

For Brownie: Position a rack in the center of the oven and preheat to 350 degrees F. Line a 15" x 10" jelly roll pan with aluminum foil so that the foil extends 2" beyond the two short sides of the pan. Fold the overhang underneath the pan. Lightly butter the bottom and sides of the foil-lined pan.

In the top of a double boiler set over hot, not simmering, water, melt the chocolate and the butter, stirring frequently until smooth. Remove the top part of the double boiler from the bottom. Let the chocolate mixture cool for 10 to 15 minutes, until tepid.

Sift together the flour and the cocoa and set aside.

In the 4-1/2 quart bowl of a heavy-duty electric mixer using the wire whip attachment, beat the eggs at high speed until frothy.

While continuing to beat, add the sugar in a steady stream. Continue beating for 8 to 10 minutes, or until the mixture is pale yellow and forms a thin ribbon when the wire whip is lifted. Add the cooled chocolate mixture and mix until blended. Scrape the sides of the bowl with a rubber spatula.

With a rubber spatula or a balloon whisk, fold the sifted flour cocoa mixture into the egg mixture in two batches. Fold in the walnuts. Scrape the batter into the prepared pan and smooth the top with a rubber spatula.

Bake the brownies for 20 to 25 minutes, or until a toothpick inserted 2 inches away from the center comes out with a few moist crumbs clinging to it. Do not over bake. Cool the brownies completely in the pan set on a wire rack.

When the brownies are completely cooled, place a sheet of plastic wrap directly on the brownie until assembly.

For Caramel Sauce: In a small, heavy saucepan set over medium-low heat, stir together the sugar and the water until the sugar dissolves.

Increase the heat to medium-high and bring the syrup to a boil without stirring for 4 to 7 minutes, or until the syrup caramelizes and turns dark amber in color. Remove the pan from the heat and add the cream.

When the mixture stops bubbling, stir until smooth. Add the remaining ingredients and stir until the butter is melted.

For Chocolate Sauce: In the top of a double boiler, over hot, not simmering, water, melt the chocolate and butter, stirring frequently, until smooth. Stir in the corn syrup until blended. Stir in the cream and sugar until smooth.

Remove the top part of the double boiler from the bottom and stir in the vanilla. Allow the mixture to cool for 10 to 12 minutes, until it reaches room temperature.

For Assembly: Remove the plastic wrap from the brownie and invert onto a cutting board. Remove the pan and carefully peel off the foil. Using a 3" round cookie-cutter, cut out 3" rounds from the brownie (Discard or snack on the brownie trimmings).

To serve, place one brownie in the center of a dessert plate and top the brownie with a scoop of ice cream. Place another brownie round on top of the ice cream and lightly press down with the palm of your hand.

With a spoon, drizzle some of the warm chocolate sauce across the top of the brownie followed by a drizzle of warm caramel sauce across the top in the opposite direction.

Serve immediately.