Gluten Free Brownie Ice Cream Sandwiches

Preheat the oven to 350 degrees F and line a 9x9 inch square pan with parchment paper.

In a large bowl, add the brown sugar, granulated sugar, chocolate, and butter. Heat the mixture in the microwave in 20 second increments until everything is fully melted. Whisk the mixture until smooth.

Add the eggs and vanilla to the butter, sugar, chocolate mixture, and whisk until fully combined.

Next, fold in the flour, cocoa powder, and salt until just combined.

Spread the batter into the prepared square pan and bake for 33-36 minutes.

Allow to cool completely in the pan before removing and cutting.*

Once cool, cut the brownies into two layers.

Line the same square pan with fresh parchment paper and place the first brownie layer in it.

Using a 3 tablespoon ice cream/cookie scoop, add the ice cream to the first brownie layer. If alternating between flavors, rinse the scoop before switching flavors.

Once there is an even layer of ice cream, use an offset spatula or spoon to gently spread out the ice cream and fill in the gaps, careful to not muddle the flavors too much.

Place the second brownie layer on top (it's okay if it breaks apart, just proves how fudgy it is!).

Freeze for at least two hours before cutting and serving.