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Preheat the oven to 350 degrees. Line a 9x13 inch pan with parchment paper. Set aside.
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In a large bowl, use an electric mixer to cream together the butter and sugars.
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Add the eggs and vanilla and mix well.
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Stir in the flour, baking powder, cocoa, and salt. The batter will be thick.
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Spread half of the batter into the prepared baking pan using a spatula or your hands to smooth it out.
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Bake for 12 minutes. Remove the parchment paper with the brownie on it from the pan and place it on a wire rack to cool.
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Repeat with remaining batter.
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While the brownies cool place your container of ice cream in the refrigerator to soften.
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When both brownie sheets have cooled completely place one back into the pan with the parchment paper.
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Use a spatula to spread the softened ice cream over the top.
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Place the second brownie sheet on top of the ice cream and gently press down.
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Place the pan in the freezer for at least 2 hours, until ice cream is firm.
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When the ice-cream has refrozen remove from the pan using the parchment paper to lift it out.
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Use a sharp knife to cut into bars.
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To decorate, place the sprinkles or mini chocolate chips on a plate and push each edge of the bars into them.
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Serve immediately or wrap in plastic wrap or parchment paper and freeze until ready to serve.