• Pre-heat oven to 350•F and line two 8X8 pans with parchment paper, leaving some over the edges to act as a lift to remove the brownies from the pan.**
• Cream together butter and sugar until a smooth gold color.
• Add in _Hershey’s_Chocolate Syrup and Hershey’s Special Dark Chocolate Syrup, vanilla, almond, eggs, and cinnamon; beat well.
• Remove the bowl from the mixer and gently fold the flour in by hand, scraping the bottoms and sides to make sure it’s all combined.
• Divide the batter in half (or eyeball it) and pour it evenly into your two parchment lined pans.
• Bake for 20 to 25 minutes, start checking around 18 minutes; a toothpick will come out with crumbs, but not batter when the brownies are ready.
• Set aside to cool slightly. Cover with freezer paper and remove to the freezer to cool completely. This can take 30 minutes to several hours.

Putting the Ice Cream Sandwiches Together

• If your brownies don’t have flat tops, take a serrated knife and slice the tops off (this is also recommended just for fun and to give you some taste testing)
• Put the brownie base back into the now freezer paper lined 8X* baking pan. Using a small straw poke holes in the top of the brownie that you are using for the bottom of the sandwiches. Drizzle with Hershey’s Caramel and Hershey’s Chocolate Syrup – let that soak in a little.
• Top with your choice of ice cream. I scooped it out and gently pressed it on top of the brownie base. I wanted mine about ½” to 1” thick. I topped that with more syrup drizzle, placed the brownie top on it, wrapped the whole thing up in freezer paper and put it back in the freezer. Freeze for 1 hour or more.
• Remove from freezer, gently use the parchment paper to remove the whole thing from the pan.
• If you have a frozen piece of marble, that would be perfect to hold this on ☺ If not, a cutting board and a very sharp knife will do wonders for you!