Brownie Ice Cream Sandwiches in 40 Min

Instructions:

1. Preheat oven to 350°F (175°C) and line an 8x8 inch baking pan with parchment paper, leaving an overhang on the sides.
2. Whisk together melted butter and sugar until combined; stir in eggs and vanilla extract until the batter is glossy.
3. Sift in cocoa powder, flour, and salt, then fold gently with a spatula until just combined to avoid a cakey texture.
4. Spread batter evenly into the pan and bake for 22–25 minutes until edges are set but the center remains slightly underdone.
5. Cool brownies completely in the pan, then lift with parchment paper and refrigerate for at least 2 hours (or freeze for 30 minutes).
6. Cut the chilled brownie slab into 24 equal squares (4 rows by 6 rows).
7. Place 12 brownie squares on a parchment-lined baking sheet and scoop approximately 2 tbsp (30ml) of softened ice cream onto the center of each, smoothing toward the edges.
8. Top each with a second brownie square, pressing gently until the ice cream reaches the edges.
9. Optionally, press the edges of the sandwiches into mini chocolate chips and freeze until firm.