01 -
Preheat oven to 175°C. Grease two 20x20 cm square pans with butter or baking spray, then line the bottom with parchment paper, leaving 10–15 cm overhang on opposite sides.
02 -
In a medium bowl, beat the melted butter, granulated sugar, and brown sugar using a hand mixer on medium speed until well combined.
03 -
Incorporate eggs one at a time, beating after each addition to fully combine.
04 -
Mix in vegetable oil and vanilla extract until smooth.
05 -
In a separate bowl, whisk together flour, cocoa powder, and salt.
06 -
Gradually add the dry mixture to the wet ingredients in intervals, mixing on low speed just until combined; avoid overmixing.
07 -
Evenly divide the brownie batter between the two prepared pans and gently spread with a rubber spatula.
08 -
Bake for 30–40 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Do not overbake.
09 -
Remove pans from the oven and allow brownies to cool for 10 minutes.
10 -
Carefully lift brownies out of pans using the parchment overhang. Peel parchment from one half only, and transfer both to a rack to cool completely.
11 -
Allow ice cream to sit at room temperature for 5–10 minutes to soften slightly for spreading.
12 -
Place the remaining brownie with parchment back into one pan. Spread softened ice cream evenly over the top using a large spoon or spatula.
13 -
Invert the second brownie half and position it over the ice cream to create a sandwich. Press gently for even distribution.
14 -
Cover the pan tightly with aluminum foil or plastic wrap. Freeze at least 6 hours, or preferably overnight, until completely firm.
15 -
When ready to serve, allow sandwiches to thaw for 5–10 minutes. Lift the block from the pan using parchment, cut into 8 equal squares with a sharp knife, and serve immediately.