Preheat oven to 350°F (180°C).

To make the brownies: In a medium saucepan over low heat, melt the margarine. Add the sugar and stir to combine. Continue cooking just until the mixture is hot, but not bubbling; it’ll become shiny looking as you stir it, and most of the sugar will dissolve.

Transfer the mixture to the bowl of a mixer. Stir in the cocoa powder, baking powder, salt, and vanilla. Add the eggs and beat until smooth. Add the flour and chocolate chips and mix until all is combined.

Spoon the batter into a nine x13-inch (20×30-centimeter) baking pan lined with Gefen Parchment Paper. Bake for 15 minutes for very fudgy brownies, 18–20 minutes for fudgy brownies, and 20–22 minutes for regular baked brownies.

Remove the brownies from the pan and cool on a wire rack. Cut into 24 brownies. Set aside. When completely cool, cut each brownie into 16 or more little squares. This can be done in advance and frozen until ready to use.

Beat the egg whites separately, gradually adding vanilla sugar, salt, confectioners’ sugar, and pudding mix. Gently add the coffee and liqueurs. Add yolks to the white mixture and mix just until combined. Beat pareve whipping cream until stiff, and fold into the egg/coffee mixture. Pour into a two-quart container and place in the freezer.

When the ice cream is half frozen, stir in a few of the cut-up brownies. For a more chocolaty taste, crumble a few brownies into crumbs and mix those in as well. Serve with hot fudge sauce, chocolate sauce, or chocolate syrup. Garnish with your choice of topping.