2 cups all-purpose flour
1 teaspoon baking powder
1/8 teaspoon salt
½ pound (2 sticks) unsalted butter, at room temperature
1½ cups granulated sugar
6 large eggs
1½ pounds unsweetened chocolate, melted
¾ cup chopped walnuts (optional)
½ cup chocolate chips (optional)
1 container (1½–1¾ quarts) vanilla ice cream, softened


1. Preheat the oven to 350°F. Butter and flour two 8 × 8-inch square pans.

2. Combine the flour, baking powder, and salt in a mixing bowl.

3. Beat the butter and sugar in a large mixing bowl with an electric mixer on medium speed until fluffy. Add the eggs one at a time, beating well after each addition. Beat in the chocolate.

4. Gradually add the flour mixture until well integrated. Stir in half the walnuts and half the chocolate chips, if desired.

5. Spread the batter into the pans, then top with the remaining walnuts and chocolate chips, if desired. Bake for 20–25 minutes, or until a knife inserted in the center comes out clean. Cool in the


6. Remove the brownie cakes from the pans without cutting. Top one brownie cake with ice cream, then top with the remaining brownie cake. Cut into sandwiches about 1½ × 2 inches in size and set on a serving plate. Cover with plastic wrap and freeze for 2 hours