- 180g/6¼oz dark chocolate, broken into squares
- 150g/5¼oz unsalted butter, plus extra for greasing
- 120g/4¼oz caster sugar
- 2 free-range eggs, lightly beaten
- 50g/1¾oz plain flour
- ½ tsp baking powder
- 1 Snickers bar or similar confectionery
- 140ml/5fl oz double cream
- 1 tbsp golden syrup
- 140g/5oz dark chocolate, broken into squares
- 25g/1oz butter
- vanilla ice cream
- Preheat the oven to 180C/355F/Gas 4. Grease a 20cm/8in round sandwich tin and line the base with baking parchment.
- Melt the chocolate in a heatproof bowl placed over a saucepan of barely simmering water (do not allow the water to touch the bottom of the bowl), or in a microwave on low. Once the chocolate has melted, add the butter and the sugar. Stir to thoroughly combine and leave to cool slightly.
- Mix the beaten eggs into the melted chocolate mixture.
- In a separate bowl, sieve the flour and baking powder together, then gently fold into the chocolate mixture.
- Chop the Snickers bar into small pieces and stir into the brownie mixture.
- Pour the mixture into the prepared tin and bake for 15-20 minutes, or until almost firm. Leave to cool in the tin before turning out onto a wire rack.
- For the sauce, place all of the chocolate sauce ingredients into a heatproof bowl placed over a saucepan of barely simmering water (do not allow the water to touch the bottom of the bowl), or heat in a microwave on low, until melted. Stir together.
- To serve, cut the brownies into six triangles and serve with a scoop of ice cream and a generous drizzle of the warm chocolate sauce.