These ice cream sandwiches are served at Hula Grill in Kaanapali, Maui, Hawaii.

MAKES 10.

INGREDIENTS

  • brownies
  • 1 cup plus 2 tablespoons sugar
  • 1/2 cup (1 stick) unsalted butter
  • 1/4 cup water
  • 10 ounces bittersweet (not unsweetened) chocolate, chopped
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup plus 2 tablespoons unbleached all purpose flour
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 3/4 cup chopped macadamia nuts

  • 1 1/2 to 2 quarts vanilla ice cream, softened slightly

  • sauce

  • 8 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
  • 1/2 cup hot coffee or 1 1/2 teaspoons instant expresso powder dissolved in 1/2 cup
    hot water
  • 6 tablespoons frangelico (hazelnut liqueur)

  • DIRECTIONS

    FOR BROWNIES:
    Preheat oven to 325 °F. Line 17 1/4×11 1/2×1-inch baking sheet with
    parchment. Bring sugar, butter and water to boil in heavy large saucepan over
    medium heat, stirring until sugar dissolves. Reduce heat to low. Add chocolate;
    stir until smooth. Whisk eggs and vanilla in large bowl to blend. Gradually whisk
    in hot chocolate mixture. Mix in flour, baking soda and salt, then nuts.

    Spread butter over prepared sheet. Bake until toothpick inserted into center comes
    out clean, about 20 minutes. Cool completely. Freeze until firm.

    Cut around brownie to loosen. Turn out onto work surface. Peel off parchment. Trim
    brownie to 16×10-inch rectangle; cut in half crosswise, making two 8×10-inch
    rectangles. Place 1 rectangle on baking sheet. Cover brownie with ice cream.
    Freeze until slightly firm.

    Lightly score top of remaining brownie in half lengthwise, then score across, in
    2-inch sections, making 10 2×4-inch rectangles.

    Press scored brownie atop ice cream, scored side up. Freeze until ice cream is
    firm, at least 4 hours. Cut brownie along marked lines into 10 sandwiches. (
    Can be made 2 weeks ahead. Wrap tightly; keep frozen.)

    FOR SAUCE:
    Stir chocolate and coffee in saucepan over low heat until smooth. Add liquer.
    (Can be made 1 week ahead. Cover; chill. Rewarm before serving.)

    Serve sandwiches with sauce.