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1
Preheat oven to 350F Coat two 13x8 inch rimmed baking sheets with cooking spray, line with parchment, and spray parchment.
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2
Whisk flour, baking powder and salt in a medium bowl.
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3
Melt butter and chocolate in a large heatproof bowl set over a pot of simmering water, stirring until smooth, Remove from heat, add sugar and stir until dissolved.
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4
Stir in eggs 1 at a time, and then stir in vanilla.
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5
Stir in flour mixture until just incorporated, do not overmix.
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6
Divide batter between pans.
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7
Use an offset spatula to spread batter into thin, even layers.
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8
Bake, rotating pans once, until batter just begins to set, 8-10 minutes.
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9
The surface will look dry, and testers inserted in the center wil come out wet.
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10
Let cool completely in pans on wire rack.
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11
To assemble, place the flat side of a lare wire rack over 1 brownie, and invert rack, brownie, and pan together.
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12
Remove pan and parchment.
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13
Repeat with remaining brownie.
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14
Place a clean rimmed baking sheet over 1 brownie, and invert pan, brownie, and rack together.
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15
remove rack.
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16
The brownie should be in the pan, top side down.
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17
Spread ice cream in a smooth, even layer over brownie in pan.
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18
Align pan lengthwise with remaining brownie on rack, and use rack to quickly and carefully flip brownie onto ice cream.
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19
Remove rack.
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20
Press top brownie gently.
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21
Cover and freeze until firm, at least overnight, or up to 1 week.
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22
Uncover and cut into squares.
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23
serve immediately or cover and freeze ice cream sandwiches overnight.
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24
Peanut Butter Ice Cream: Heat cream, milk, and peanuts in a medium saucepan over medium heat until bubbles begin to form around the edges.
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25
Remove from heat, cover, and let steep at room temperature for 3 hours, or refrigerate overnight.
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26
Prepare an ice-water bath.
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27
Uncover cream mixture, and reheat until hot but not boiling.
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28
Whisk egg yolks, sugar and salt in a large bowl.
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29
Add cream mixture in a slow steady stream, whisking constantly until well combined.
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30
Return mixture to saucepan, and stir constantly over medium heat until thick enough to coat the back of a spoon, about 8 minutes.
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31
Do not let the mixture come to a simmer.
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32
Strain through a fine sieve into a bowl.
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33
Discard solids.
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34
Set the bowl in the ice-water bath.
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35
Stir in vanilla, and let cook, stirring occasionally, until cold, about 20 minutes.
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36
Freeze mixture in a ice-cream maker according to manufacturers directions.
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37
Transfer to a large bowl, and fold in peanut butter until ice cream is swirled.
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38
Use immediately or freeze for up to 1 week; soften in the refrigerator before use, about 10 minutes.
