Ingredients

* 250g dark chocolate, (70% cocoa)
* 175g unsalted butter
* 3 eggs, lightly beaten
* 225g light muscovado sugar
* 75g self-raising flour
* ½ tsp baking powder
* 100g salted peanuts, coarsley chopped
* icing sugar, to serve

Sea salt and brown butter ice cream

* 250ml double cream
* 150ml full fat milk
* 100g egg yolks
* 100g beurre noisette, (see Cook’s note below)
* 40g liquid glucose
* 60g caster sugar
* Cornish sea salt, to taste

Method
1. For the Sea salt and brown butter ice cream: combine all the ice cream ingredients except the salt in an ice cream mixer and churn according to the manufacturer’s instructions.

2. When the ice cream is three-quarters churned, add some sea salt – a little at a time. The idea is to balance the saltiness to the richness of the chocolate brownie, and adding the salt at the three-quarters stage will leave a few flakes in the ice cream for texture.

3. Preheat the oven to 190C/gas 5 and grease a 27 x 18cm shallow baking tin.

4. Gently melt the chocolate and butter over a very low heat.

5. Remove the pan from the heat and stir in the beaten eggs until well combined.

6. Add the sugar, flour and baking powder and mix well.

7. Lightly stir through half the fudge and half the chopped nuts and pour the mixture into the prepared tin.

8. Sprinkle the remaining nuts and fudge over the top and bake for about 10-20 minutes – the mixture should still be squidgy in the middle. Remove the pan and allow to cool slightly before cutting into squares.

9. To serve, top a warm brownie with a scoop of ice cream and a dusting of icing sugar.