- 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
- 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.