Brownie Ice Cream Bars for 10 Servings

Instructions:

1. Preheat oven to 325°F (165°C) and line an 8x8 inch baking pan with parchment paper, leaving an overhang on the sides.
2. Whisk melted butter and sugar together. Add eggs and vanilla, beating until the mixture is glossy.
3. Fold in the cocoa powder, flour, and salt until just combined; do not overmix.
4. Pour batter into the pan and bake for 22–25 minutes until edges are set but the center still has a slight jiggle.
5. Cool completely in the pan, then transfer to the freezer for 30 minutes to firm up.
6. Spread the cooled hot fudge evenly over the chilled brownie base to create a moisture barrier.
7. Scoop the slightly softened ice cream onto the fudge layer and smooth with an offset spatula.
8. Return the pan to the freezer for at least 2 hours.
9. Heat heavy cream until simmering, pour over chopped chocolate, let sit for 5 minutes, then stir until smooth.
10. Pour the chocolate ganache over the frozen ice cream layer and spread evenly.
11. Freeze for one final hour until the shell is firm before slicing with a hot knife.