3/4 c sugar
1/2 c flour
2 oz unsweetened cocoa powder
6 oz butter
1 1/2 t vanilla extract
1/8 t salt
Ice cream of choice
Prepare a baking sheet by using foil to cover the entire pan including up and slightly over the edges. Set aside. Prepare a cutting board, or counter by placing a silpat or parchment paper the size of baking sheet over it. Preheat oven to 350 degrees Fahrenheit.
In sauce pan over low heat add butter and melt. Turn off heat and add vanilla, sugar, and cocoa powder. Whisk until well combined. Whisk in 1/2 the flour, then the other half.
Pour into prepared baking sheet. Bake for 10 minutes or until feels dry but still soft.
Turn pan over parchment paper brownie side down. Remove pan from foil and let set for 10 minutes. Gently remove foil from brown. Pat down brownie base and let cool for 20 – 30 minutes.
Soften ice cream.
Cut brownie base evenly into 8 piece. Scoop ice cream over four pieces of brownie base. I like the ice cream layer about 1 inch thick. But make as thick or as thin as you would like. Cover and wrap in parchment paper. You have to move quickly so ice cream doesn’t melt. Freeze until ice cream sandwiches is solid, about 4 hours. Enjoy.