Rich chocolate brownie with vanilla bean ice-cream

Method

• 1
  Transfer the ice-cream to a large bowl, reserving the container. Use a large spoon to stir in the vanilla bean paste. Return to the container. Place in the freezer for 2 hours or until firm.
• 2
  Preheat oven to 180°C. Brush a square 24cm (base measurement) cake pan with melted butter to grease. Line the base and sides with non-stick baking paper.
• 3
  Place the butter, chocolate and sugar in a medium saucepan over low heat. Cook, stirring with a metal spoon, for 5 minutes or until chocolate melts and the mixture is smooth. Transfer to a bowl.
• 4
  Sift the combined flour and cocoa powder over the chocolate mixture. Add the egg, walnut, extra chocolate and vanilla essence, and stir to combine.
• 5
  Pour the mixture into the prepared pan. Bake for 50 minutes or until crumbs cling to a skewer inserted into the centre. Set aside in the pan to cool slightly. Cut into pieces and divide among serving plates. Top with a scoop of ice-cream to serve.