Preheat oven to 325oF.
Lightly spray and line 2, 9x13 inch baking pans with parchment paper.
In the microwave, using a medium size, microwave safe bowl, melt the butter. Cool slightly and add the chocolate. Stir to melt.
Add the eggs and vanilla. Beat into the butter/chocolate mixture
Mix the Valley Kitchen All-Purpose Flour with the sugar and cocoa.
Using a spatula, stir the butter mixture into the dry mixture.
Spread the batter onto the lined baking sheet.
Bakefor 12-15 minutes.
Cool on the pan for several minutes and then refrigerate to chill.
Spread softened ice cream on the top of the brownies in one of the pans.
Turn the other pan of brownies onto a wire rack, remove the paper, and slide onto the top of the ice-cream. Press the layers together.
Freeze until hard.
Using the edges of the parchment paper, lift the ice cream cake out of the pan. Set on a clean counter and cut into 16 ice-cream sandwiches.