BLACK COCOA BROWNIE

1. Preheat the oven to 350˚f / 180˚c. Grease two 9” square baking tins and line with parchment paper slings.
2. Melt together the butter and chocolate in a medium pan over low heat, stirring well until smooth. Add the cocoa powder and mix well to combine, then set aside to cool.
3. Whisk together the flour, baking powder, and salt in a small bowl. In a large bowl, combine the eggs, oil, sugar, brown sugar, and vanilla. Mix until well combined. Add the chocolate mixture and mix until combined. Gently fold in the dry ingredients until just combined.
4. Divide the mixture between the two prepared tins. Bake for 18 to 20 minutes, until the top of the brownie is set and a skewer inserted comes out with still a few crumbs attached. You want them to be slightly on the underbaked side so that when they freeze they stay soft. Remove from the oven and allow to cool completely.

OREO MINT CHIP PHILADELPHIA STYLE ICE CREAM

1. Combine 250ml (1 cup) of the Cream, Sugar, and salt in a small pot, and heat over low heat, stirring gently, until warmed through and the sugar has dissolved. 
2. Remove from the heat and add the rest of the cream, the milk, vanilla bean paste, peppermint extract, and gel food colouring, if using. Transfer to a container, and place in the refrigerator until completely cool.
3. Line a 9” square baking tin with two parchment paper slings (so that you have pieces of parchment extending from all of the edges - this will help removing the ice cream sandwiches). Place one layer of brownie into the pan.
4. Churn the ice cream in your ice cream maker according to manufacturer’s instructions. When the ice cream is almost churned, add the chopped oreo cookies and churn to incorporate.
5. Give the ice cream mixture a few turns by hand using a rubber spatula to ensure that the oreos are distributed evenly, then transfer it to the pan, smoothing down with a small offset spatula. Top with the second layer of brownie, making sure to turn it upside down so that the smooth side is on the top. Press down lightly to adhere.
6. Wrap the baking pan in plastic wrap to ensure it does not pick up any freezer smell, then transfer to the freezer and freeze overnight until solid.
7. Remove the ice cream sandwiches from the pan by pulling on the parchment paper sling. Cut into squares using a sharp knife which has been run under warm water and dried off, wiping between each cut.
8. Store leftovers in an airtight container in the freezer until ready to serve.