Step 1

Preheat your oven to 350°F.

Step 2

Grease two 8-inch x 8-inch baking pans lightly then line them with parchment paper that overhangs all 4 sides of the pan, or line with nonstick aluminum foil. Set the pans aside.

Step 3

In a large bowl, place the flour blend, cocoa powder, salt, and granulated sugar, and whisk to combine well.

Step 4

Add the brown sugar, and whisk again to combine, breaking up any lumps.

Step 5

Add the eggs and vanilla, then the melted butter, and melted chocolate, and the cream, and mix to combine.

Step 6

The batter should be thick but smooth.

Step 7

Divide the batter equally among the two prepared baking pans (each pan will have about 400 grams of batter), and spread into an even layer in each with a wet spatula.

Step 8

Place the pans in the center of the preheated oven and bake just until firm to the touch (about 20 minutes).

Step 9

Allow the brownies to cool completely in the pans.

Step 10

Transfer one cooled brownie layer from the baking pan to a flat surface like a small cutting board or baking sheet, and place in the freezer for about 20 minutes.

Step 11

Chilling that layer will make it easier to transfer it to the top of the ice cream without its breaking.

Step 12

Pour one recipe of homemade ice cream or softened store-bought vanilla ice cream over the top of the brownies still in their pan. Spread into an even layer.

Step 13

Top with the other brownie layer, top facing up.

Step 14

Freeze completely, still in the pan.

Step 15

Remove from the freezer, slice into rectangles and serve.

Step 16

Wrap any leftover ice cream sandwiches tightly and freeze for up to 2 weeks.