Preheat the oven to 350 degrees. Grease two 8x8 pans with butter or baking spray, then line the bottom with parchment paper, leaving about 4-6” of paper hanging over the sides.
In a medium sized bowl, add melted butter, granulated sugar and brown sugar and mix with your hand mixer on medium speed.
Add eggs one at a time, mixing after each addition to incorporate. Mix well! This will create the crackled top we all love in brownies.
Mix in oil and vanilla extract.
Combine flour, cocoa powder, baking soda, and salt in a bowl. Reduce speed of mixer.
In intervals, add flour mixture to wet mixture until all ingredients are incorporated.
Add half the brownie batter to each pan and use a rubber spatula to gently spread it.
Bake for 15 minutes or until a toothpick inserted into the center comes out just barely clean. Don’t overbake.
Remove from the oven. Allow brownies to cool for 10 minutes.
Use parchment paper to carefully lift the brownies out onto a cooling rack. Only peel the parchment off one of the halves. Cool until they reach room temperature.
Thaw the ice cream for 5-10 minutes.
Return the first half of the brownie to the pan (the one with the parchment paper on it). Use a large spoon or rubber spatula to spread all the ice cream over the top.
Invert the second half of the brownie and place it over the top. Cover with aluminum foil or plastic wrap and freeze for at least 6 hours. Overnight is best.
When ready to cut, remove from the freezer and thaw for 5-10 minutes. Use the parchment paper to lift the entire block out, then use a sharp knife to cut into 8 even squares. Serve and enjoy!