Preheat oven to 350 degrees and line 10 jumbo muffin top wells with parchment paper.
Melt the chopped chocolate with the butter over low heat in a medium saucepan. Remove from the heat to allow it to cool a bit.
Stir brown sugar, whisked eggs and vanilla into the chocolate mixture just until the yellow disappears.
In a mixing bowl, sift together flour, baking powder and salt.
Stir flour mixture into the saucepan by hand.
Pour the batter into the wells and bake for about 12-13 minutes. Check at 10 to be sure as all ovens vary in cooking time.
Cool on a wire rack for a few minutes.
Turn them out onto a wire rack to finish cooling and then place them in the freezer to firm up quickly.
Top an inverted top with about 2-3 scoops of the ice cream of your choice and place the other top onto the ice cream.
Roll the sandwich into the nuts or chocolate sprinkles.
Place in the freezer for about 4 hours to firm up. Say Grace and enjoy!!