1/2 c butter, room temperature
1 c sugar
2 T cocoa
2 eggs
1 t pure vanilla extract
3/4 c flour
pinch of kosher salt
Butter a 9×13 inch pan. Place a sheet of parchment paper in the bottom, coat with butter; dust with cocoa powder. Set aside.
In a bowl, cream together butter, sugar and 2 T cocoa. When mixture is creamy and all lumps are gone, add eggs, one at a time, incorporating well after each addition; add vanilla.
With mixer on low, add flour and salt; mix until just combined. Spread in prepared pan and bake at 350 degrees until shiny on top, 10-15 minutes. Remove from oven; cool completely.
Remove brownie from pan; cut in half. Spread 1 quart vanilla (or flavor of choice) ice cream on one half of brownie, top with other half. Freeze for 2-4 hours, until firm. Cut into smaller sandwiches. Insert wooden popsicle sticks and freeze for 1 hour.
Combine 2 pounds chocolate chips and 1 T oil, melt and stir until chocolate is smooth. Dip each ice cream sandwich in the chocolate, and set on a sheet of parchment paper. Wrap in parchment paper and freeze until ready to serve.
If desired sprinkle chopped nuts or sprinkles on chocolate before it sets.
