Cream butter and sugars together until light and fluffy. Beat in eggs and vanilla. 

Spoon into a greased 13-in. x 9-in. baking pan; spread over the bottom of pan. Sprinkle with remaining nuts. Bake at 350° for 25-30 minutes or until top begins to crack and is golden brown. Cool on a wire rack.

Once cooled, trim off the edges and cut 18x1 inch squares and set aside until ready to assemble. You will have leftovers, a great treat to take a friend.

Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8 inch square pan.

In a large saucepan, melt 1/2 cup butter. Remove from heat, and stir in sugar, eggs, and 1 teaspoon vanilla. Beat in 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder. Spread batter into prepared pan.

Bake in preheated oven for 25 to 30 minutes. Do not overcook.

Cool on a wire rack.

Once cooled, trim off edges and cut 18x1 inch squares and set aside until ready to assemble.

To make the ice-cream squares remove the ice-cream pint from the freezer and lay on its side. Immediately cut off a slice of the pint, about an inch thick. Don’t let the ice-cream thaw. Once you have 3 slices remove the carton from the side by cutting off with scissors. Then cutting one slice at a time, cut 18x1 inch squares. Place back in freezer until ready to assemble.

Starting from the top of the chocolate brownie stick one toothpick through the center, then place the ice-cream square through the toothpick so that it is under the chocolate brownie. Then with the blonde brownie on a plate or counter stick the end of the toothpick on top of the blonde brownie.

It should be stacked with the blonde brownie on top, ice-cream in the middle and the chocolate brownie on top.