Preheat oven to 350 degrees F. Line a bakers half sheet size pan (18’’x13’’) with parchment paper (I like to spray the pan lightly with cooking spray so the parchment will stick).

Chocolate Sandwich Batter: In a mixing bowl, add sugar, butter, and oil then stir until combined. Add eggs one at a time, mixing well after each addition. Add vanilla and cocoa powder and mix. Stir in salt, flour, and vanilla then stir until combined. Pour batter into prepared pan and spread into an even layer.

Bake at 350 degrees F for 15-20 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and cool completely.

Remove ice cream from fridge about 20 minutes before assembling.

Assemble: Lift parchment paper to remove brownies from the pan. Cut the pan of brownies in half, creating two large rectangles of equal size. Use scissors to cut the parchment paper down the middle. Spread softened ice cream over the top of one of the layers. Flip the other chocolate layer on top. Cover with palstic wrap and freeze for several house.

Cut into ice cream sandwiches. I live to cut the pan 4 rows by 5 rows to get 20 little squares. Serve and enjoy.