Decadent Brownie Ice Cream Bombes

Preheat the oven to 350°F (175°C). Line an 8-inch (20 cm) square baking pan with parchment paper, leaving an overhang on the sides.

In a medium bowl, whisk together the sugar, melted butter, and cocoa powder until smooth. Add the eggs and vanilla extract, mixing until combined. Stir in the flour and salt until just incorporated.

Pour the batter into the prepared baking pan and spread it evenly. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool completely in the pan on a wire rack.

Assemble the Ice Cream Bombes:

Once the brownies have cooled, cut them into circles using a cookie cutter or a glass to fit the bottom and top of a silicone muffin pan or round molds.

Place a brownie circle in the bottom of each mold. Spoon softened vanilla ice cream into each mold, filling halfway. Add a layer of chocolate ice cream on top, filling the rest of the mold. Place another brownie circle on top of the ice cream layers, pressing down gently.

Freeze the bombes for at least 4 hours, or until firm.

Prepare the Chocolate Coating:

In a small saucepan, heat the heavy cream over medium heat until it begins to simmer. Remove from heat and pour over the chocolate chips in a heatproof bowl. Let sit for 1 minute, then stir until smooth and glossy. Allow to cool slightly.

Prep Time: 30 minutes | Cook Time: 25 minutes | Total Time: 55 minutes + freezing time