Chocolate fudge brownie sundae
Remember to freeze your bananas in advance and you're an hour away from chocolate heaven!
Ingredients
For the brownie
- 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
For the banana ice cream
- 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
For the caramel sauce
- 110g/4oz dark soft brown sugar
- 110g/4oz butter
- 175ml/6floz double cream
Method
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.