- 200g unsalted butter, plus extra to grease
- 200g plain chocolate (70 per cent cocoa solids), broken into small pieces
- 125g light muscovado sugar
- 125g caster sugar
- 4 medium free-range eggs, beaten
- 1 tsp vanilla extract
- 125g plain flour
- 1 tbsp cocoa
- ½-1 tsp sea salt flakes to taste
- 126g bag Rolos, half chopped, half left whole
For the ice cream:
- 250ml whole milk
- 250ml double cream
- 1 vanilla pod, split
- 4 medium free-range egg yolks
- 150g caster sugar
- 2 ripe bananas, roughly mashed
- 50g pecans, chopped
- 2 tbsp maple syrup
- First, make the ice cream. Heat the milk and cream in a large saucepan with the vanilla pod until just below simmering. Set aside to infuse for 5 minutes, then remove the vanilla pod.
- Whisk the egg yolks and the 150g sugar in a mixing bowl until thick and pale, then pour in the hot cream mixture and whisk well to combine. Return the mixture to the pan and gently heat to thicken, stirring constantly. Dip a wooden spoon into the custard and run your finger down the back of it to form a line. If the custard stays either side of the line, it’s done. Be gentle – you don’t want the custard to split. It can take up to 15 minutes to thicken and will thicken further as it cools.
- Stir in the bananas, pecans and maple syrup, then lay a piece of cling film on top of the surface of the custard to prevent a skin forming. Allow to cool fully, then transfer to an ice cream maker and churn until just frozen. Transfer to a container and freeze.
- Meanwhile, heat the oven to 170°C/fan150°C/gas 3½. Grease and line a 20cm square cake tin so the baking paper comes higher than the tin. Melt the 200g butter and the chocolate together in a saucepan, stirring, over a low heat. Don’t overheat as the chocolate may seize. Allow to cool slightly.
- In another mixing bowl, beat together the sugars, eggs and vanilla extract until pale and fluffy, then stir in the cooled melted chocolate to combine. Sift in the flour and cocoa, then fold through the batter with the sea salt to taste.
- Mix the chopped Rolos into the batter, then pour into the prepared tin. Press the whole Rolos into the surface. Bake for 25-30 minutes until firm to touch but still gooey in the middle – they’ll continue to cook as they cool. Leave to cool completely in the tin, then transfer to a board and slice. If you’re stuck for time, put them in the fridge to set. Serve with the ice cream.
- If you don’t have an ice cream maker, pour the custard into a shallow freezerproof container and put in the freezer. Whisk the custard with a fork every hour for 4 hours, then leave to freeze completely. Keep the ice cream, covered, in the freezer for up to 3 months.
- Freeze the finished, cooled brownies, well wrapped, for up to 3 months. Defrost to serve.