With the rack in the middle position, preheat the oven to 180 °C (350 °F). Line two large baking sheets with parchment paper.
In a bowl, combine the flour and baking powder. Set aside.
In a bowl over simmering water or in the microwave oven, melt the chocolate with the butter. Let cool to room temperature.
In another bowl, combine the eggs and sugar with a whisk. Combine with the chocolate mixture, then stir in the dry ingredients. Refrigerate for 30 minutes.
With a 30 ml (2 tablespoons) ice cream scoop, spoon approximately six balls of batter on a baking sheet, spacing them evenly.
Bake, one sheet at a time, for about 10 minutes. Let cool on the baking sheet.
Brownie Ice Cream Sandwiches
Place a 60 ml (1/4 cup) scoop of vanilla ice cream on a cookie. Cover with a second cookie and press lightly. Cover the sandwiches individually in plastic wrap. Freeze for 48 hours to allow the cookies to soften.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.