Bonfire brownies

Method

1. To make the brownies: preheat oven to 140ºC(fan)/Gas Mark 3. Melt chocolate and allow to cool. Grease a 6" square deep cake tin and line with non-stick baking parchment. All ingredients should be at room temperature. Beat the butter and sugar together until light and fluffy. Add the eggs a little at a time until all incorporated. Pour in the melted chocolate, beating all the time. Stir in the vanilla and fold in the flour. Spoon into the lined tin and bake for 40 minutes. Allow to cool before removing from tin. Cut out rounds with 3" cutter or 2" cutter.
2. To make the butterscotch sauce: melt the butter, sugars and syrups together in a saucepan until melted. Continue to heat for 5 minutes. Add the vanilla extract and double cream and heat for 2 minutes until completely smooth.
3. To make the mango coulis: blitz the chopped mango together with the orange zest and juice. Chill.
4. To serve: place some of the chocolate brownies on a large white plate. Top with a rounded scoop of vanilla ice cream. Surround the bonfire stack with 8 chocolate sticks. Pour over the hot butterscotch sauce or mango coulis. Insert an indoor sparkler, light as the pudding is brought to the table and serve immediately.

Top tip: Substitute the vanilla ice cream with a scoop of mint choc chip ice cream, chocolate mint sticks and a hot chocolate sauce: melt 200g dark chocolate (70% cocoa solids) and 100g unsalted butter together in a microwave. Boil 25ml double cream in a saucepan then pour over the chocolate and butter. Stir until all melted and smooth. For more Wall's ice cream products, visit www.walls.co.uk

By Andrea Mann