- For the Brownies:
- 4 large eggs
- 2 1/4 cups granulated sugar
- 3/4 cup grapeseed oil
- 1 tablespoon gluten-free vanilla extract
- 1 cup Dutch-process cocoa
- 2 tablespoons black cocoa (or the above cocoa if you don’t have black cocoa on hand)
- 3/4 cup all-purpose gluten-free flour blend
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon sea salt
- 1 cup chocolate chips, optional
- For the Sandwiches:
- 2 pints of your favorite ice cream – I used a non-dairy ice cream with great success!
- Place a rack in the upper third of the oven and preheat the oven to 350°F.
- Grease an 8″ square pan (2 pans if you have them), line it with parchment paper that drapes over two sides and lightly grease the parchment. Set aside.
- Whisk eggs in a medium bowl. Add the oil, sugar, and vanilla and whisk until thoroughly incorporated, thick and glossy. Set aside.
- In another medium bowl whisk together the cocoas, flour, baking powder, and salt.
- Add the dry ingredients all at once to the wet ingredients. Stir to combine. Add the chocolate chips if you’re using them. Stir until no hidden dry patches remain and the whole mixture is thick and glossy.
- Pour half of the batter into the prepared pan (or split between two pans if you have them), spreading the batter to the edges.
- Bake the brownies for 25-30 minutes, until the top is set; and a cake tester or toothpick inserted in the center comes out clean or with a few moist crumbs. Remove from the oven and allow to cool nearly completely. Bake the second brownie after removing the first brownie from the pan (this is where those parchment flaps come in handy) and again preparing the pan by greasing and parchmenting it.
- Allow the brownies to cool completely.
- Leave one of the brownie layers in the pan it was baked in. Place the brownie and pan in the freezer for 30 minutes or so.
- Bring your ice cream out of the freezer to soften slightly for 15 minutes or so (depending on the heat of your kitchen).
- Remove the pan and brownie from the freezer and scoop the softened ice cream across the chilled brownie to cover. Use and offset spatula rinsed in warm water to smooth the scoops and place the second brownie layer atop the ice cream. Gently press to meld the layers.
- Return the stacked brownies to the freezer and allow to set overnight.
- When ready to serve, slice the brownies into 16 big pieces, then slice each of those in half.
- These treats last really well individually wrapped in plastic wrap and stored in the freezer and are also equally excellent served to a crowd on a hot day.