Rich Chocolate Brownies

Ingredients (serves 8)

• 1 x 1L ctn vanilla ice-cream, softened slightly
• 2 tsp vanilla bean paste
• Melted butter, to grease
• 200g unsalted butter, chopped
• 200g dark chocolate, coarsely chopped
• 385g (1 3/4 cups) demerara sugar
• 75g (1/2 cup) plain flour
• 50g (1/3 cup) self-raising flour
• 35g (1/3 cup) cocoa powder
• 4 eggs, lightly whisked
• 85g (3/4 cup) walnut halves, coarsely chopped
• 50g dark chocolate, extra, coarsely chopped
• 1 tsp vanilla essence

Method

1. Transfer the ice-cream to a large bowl, reserving the container. Use a large spoon to stir in the vanilla bean paste. Return to the container. Place in the freezer for 2 hours or until firm.
2. Preheat oven to 180°C. Brush a square 24cm (base measurement) cake pan with melted butter to grease. Line the base and sides with non-stick baking paper.
3. Place the butter, chocolate and sugar in a medium saucepan over low heat. Cook, stirring with a metal spoon, for 5 minutes or until chocolate melts and the mixture is smooth. Transfer to a bowl.
4. Sift the combined flour and cocoa powder over the chocolate mixture. Add the egg, walnut, extra chocolate and vanilla essence, and stir to combine.
5. Pour the mixture into the prepared pan. Bake for 50 minutes or until crumbs cling to a skewer inserted into the centre. Set aside in the pan to cool slightly. Cut into pieces and divide among serving plates. Top with a scoop of ice-cream to serve.

Notes

• 
  Shopping tip: Look for demerara, a coarse sugar with added molasses that gives brownies a chewier texture, in the sugar aisle at Woolworths.

Ingredients

• Melted butter, to grease
• 250g dark chocolate, coarsely chopped
• 230g unsalted butter, chopped
• 4 eggs, lightly whisked
• 215g (1 cup) caster sugar
• 1 tsp vanilla essence
• 50g (1/3 cup) plain flour, sifted
• 1/2 tsp baking powder
• 100g walnuts, coarsely chopped
• 100g dark chocolate, extra, coarsely chopped

• Chocolate frosting

• 125g unsalted butter at room temperature
• 80g (1/2 cup) icing sugar mixture
• 125g dark chocolate, melted, cooled

Method

1. Preheat oven to 180°C. Brush a 20 x 30cm (base measurement) shallow cake pan with melted butter to lightly grease. Line the base and 2 long sides with non-stick baking paper, allowing the sides to overhang.
2. Place the chocolate and butter in a heatproof bowl over a saucepan half-filled with simmering water (make sure the bowl doesn't touch the water). Stir with a metal spoon until the chocolate melts and the mixture is smooth. Set aside to cool slightly.
3. Combine the egg, sugar and vanilla in a large bowl. Stir in the chocolate mixture. Add the flour, baking powder, walnut and extra chocolate, and stir until well combined. Pour into the prepared pan. Bake for 40-45 minutes or until a skewer inserted into the centre comes out clean. Set aside in the pan for 10 minutes to cool before turning onto a wire rack to cool completely.
4. To make the chocolate frosting, use an electric beater to beat the butter and icing sugar until pale and creamy. Add the chocolate and beat until fluffy. Spread over the brownie. Trim the edges and cut into squares to serve.