Ingredients

• 350g/12oz dark chocolate (55-60% cocoa solids)
• 250g/9oz unsalted butter
• 3 free-range eggs
• 250g/9oz dark muscovado sugar
• 75g/3oz chestnut flour
• sifted
• 25g/1oz cocoa powder
• 1 tsp baking powder
• pinch of salt
• 110g/4oz fudge
• roughly chopped
• 4 bananas
• peeled
• cut into chunks and frozen in a freezer bag or on a tray
• ¼ tsp vanilla essence
• 3-4 tbsp caster sugar
• 200ml/5floz buttermilk
• 110g/4oz dark soft brown sugar
• 110g/4oz butter
• 175ml/6floz double cream

Directions

• For the brownie
• preheat the oven to 170C/325F/Gas 3. Grease a 23cm/9in square cake tin.
• Melt the chocolate and butter together in a saucepan over a low heat. Remove the pan from the heat and set aside to cool slightly.
• Whisk the eggs until thick
• then gradually beat in the sugar until glossy.
• Beat in the melted chocolate mixture
• then gently fold in the chestnut flour
• cocoa and baking powder and salt.

• Fold in the fudge pieces then pour the mixture into the cake tin.
• Bake in the preheated oven for 30-40 minutes or until the surface is set - it will be cooked when a skewer into the middle comes out with just a little mixture stuck to it.
• Remove the brownie from the oven
• set aside on a wire rack for about 20 minutes. Cut the brownie into approximately 16 squares.
• Meanwhile
• for the banana ice cream
• remove the frozen bananas from the freezer and leave to defrost slightly for a few minutes. Blend the frozen bananas
• vanilla
• sugar and half of the buttermilk in a food processor until smooth. While the motor is running
• slowly add the remaining buttermilk and continue to blend until smooth and creamy.
• For the caramel sauce
• place the sugar and butter into a small saucepan and cook until melted and well combined. Pour in the double cream and simmer gently for 3-5 minutes
• or until the mixture thickens slightly.
• To serve
• place a brownie onto serving plates
• top with a scoop banana ice cream and pour over the sauce.