Brownie Ice Cream (Print Version)

# Ingredients:

01 - 1/2 cup butter, unsalted.
02 - 1/4 cup white sugar.
03 - 1 1/2 teaspoons pure vanilla.
04 - 4 ounces semisweet chocolate, finely chopped.
05 - 1/2 teaspoon sea salt.
06 - 2 large eggs.
07 - 1/4 teaspoon baking powder.
08 - 1 cup packed brown sugar.
09 - 1 cup plain flour.
10 - 1/2 gallon of whichever ice cream you like.

# Instructions:

01 - Preheat oven to 350°F. Grease a jelly roll pan and line it with paper for easy removal later.
02 - In a small bowl, combine the flour with baking powder using a whisk.
03 - Melt chocolate, vanilla, butter, and salt in a pan over low heat, stirring gently.
04 - Add the sugars to the melted chocolate blend. Mix eggs in one by one. Stir in the flour mixture last.
05 - Spread the batter evenly in your pan. Pop it in the oven for about 15 minutes until the top feels set.
06 - Once cooled, slice the brownie sheet into two. Trim the edges so they’re neat and even.
07 - Spread softened ice cream evenly over one brownie half. Lay the second brownie half on top. Wrap tightly and freeze for at least 2 hours.
08 - Cut into 6 sandwich-sized rectangles or 12 smaller squares. Wrap and pop them back in the freezer.

# Notes:

01 - Let your ice cream sit out for about 15 minutes to soften before you start spreading it.
02 - Keep them frozen for up to 2 months if you want to make them ahead.
03 - Use whichever flavor of ice cream makes you happiest!

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