Prepare a 9x13 baking pan with parchment paper. Make brownies according to package directions. Reduce baking time on box to 25-30 minutes, to not overcook the brownies. Remove brownies from oven and let them completely cool. Once cooled remove brownies from pan, using the parchment paper to lift them out. Use a biscuit cutter to cut 8-9 round pieces from the brownies. If you want to leave this as a large cake and just cut into square pieces, leave in 9x13 and follow the remaining directions. You will need an extra pint of ice cream or you could substitute the pints for ½ gallon of ice cream.

Remove ice cream pints from freezer, using a sharp knife cut the ice cream pints into 1 inch sections, or how ever thick you want your ice cream. Watch this video if you need a visual on how to do this. Cut 8-9 slices depending on how many brownies you have.

Set one ice cream section on top of 1 brownie, repeat with remaining sliced ice cream sections and brownies. Set brownies top with ice cream in the freezer for 30-60 minutes or until ice cream is frozen and stuck to the brownie.

In a bowl mix together, brown sugar and cocoa powder, set aside.

In a medium saucepan, over medium heat, add butter and milk, bring to a slow boil, and let it bubble for 3-5 minutes. Stirring occasionally. Add cocoa and brown sugar mixture, stirring constantly and cook for 2-3 minutes and sauce is smooth.

Immediately remove from heat and stir in vanilla. Set aside to cool, to room temp. The sauce during this time will thicken.