Brownie Ice Cream Sandwich

Ingredients:

• Cooking spray
• 1 and 1/4 cups premium flour
• 3/4 cup unsweetened alkalized cocoa
• 0.5 tsp baking powder
• 0.5 tsp salt
• 110 g unsalted butter, melted
• 1/4 cup vegetable oil
• 1 cup granulated sugar
• 0.5 cups tightly packed light brown sugar
• 3 large eggs at room temperature
• 2 tsp natural vanilla extract
• 6 cups vanilla ice cream, slightly softened
• 3/4 cup red, white, and blue nonpareils, for garnish

Preparation:

1. Preheat oven to 350°F (175°C). Line a 12x18-inch baking sheet with foil, leaving a slight overhang on all sides. Lightly spray the foil with cooking spray.
2. In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. In a larger bowl, combine the melted butter, vegetable oil, granulated sugar, and brown sugar. Beat in the eggs one at a time, then the vanilla extract. Add the flour mixture and use a silicone spatula to mix until smooth. Press the batter into the prepared pan, filling it to the edges.
3. Bake until a toothpick inserted into the center comes out clean with a few crumbs, 15 to 18 minutes. Transfer the brownies to a wire rack and let cool on the baking sheet for about 30 minutes, then freeze until firm, about 45 minutes.
4. Invert the brownies onto a cutting board and remove from the baking sheet. Remove the foil and re-line the baking sheet with foil. Trim the cake by about 0.5 cm on all sides. Cut it in half crosswise. Place one half on the prepared baking sheet. Working quickly, spoon all the ice cream onto the cake and spread it evenly with a spatula to the edges. Place the other half of the brownie on top and press lightly; smooth the sides with an offset spatula. Wrap the brownie sandwich in foil and freeze for at least 6 hours or overnight.
5. Slice the cake in half lengthwise, then crosswise into six pieces. Press the sides of each ice cream sandwich onto the nonpareil. Freeze until ready to serve.