Preheat the oven to 350 degrees. Line a 8” x 8” pan with parchment paper, so some hangs off the ends as a handle to lift the finished brownies with. In a microwave or double boiler, melt the avocado oil and chocolate until smooth. Set aside to cool while you make the rest of the batter.
In a large bowl, mix together the almond flour, cocoa powder, baking powder, salt, and 1 cup of coconut sugar. Add the eggs and vanilla extract and beat until smooth.
Pour in the avocado oil and chocolate mixture and stir until smooth. Pour half the batter into the prepared pan, tapping on the counter to make sure it spreads evenly.
Top with ANOTHER layer of parchment paper so that it completely covers the first layer of brownies. Pour the remaining half of the brownie batter on top of the parchment paper—you’re essentially making two thin brownies in one pan, which will serve as the two brownie sandwich halves. Add another layer of parchment paper on the top, pressing it into the second layer of brownie batter. This layer keeps the brownies from rising, and makes sure they stay flat and ready to turned into sandwiches!
Pop the whole pan into the oven and bake for 20 minutes, until set. Remove from oven and let cool for at least 15 minutes before removing the top piece of parchment, and separating the two brownie layers.
Leave the bottom brownie layer in the pan for ease of handling, then while it’s still a bit warm, use that warmth to help spread a layer of slightly softened (I left it out for 5 minutes) frozen dessert. Place second brownie layer on top of frozen dessert and press gently with your hands. Put the whole pan in the freezer for at least 8 hours.
Cut into squares (trim edges if you want a more precise look), and enjoy! Store in the freezer until ready to eat.