200g dark cooking chocolate, chopped
200g unsalted butter, chopped
1 cup caster sugar
1 teaspoon vanilla extract
2/3 cup plain flour
2 tablespoons self-raising flour
2 tablespoons cocoa powder
Vanilla ice-cream, sliced fresh strawberries and mini flavoured cream wafers, to serve
200g block dark cooking chocolate, chopped
½ cup pure cream
Lightly grease 10 holes of two x 6-hole silicone muffin pans (1/2-cup capacity). Place pans on a large oven tray.
Combine chocolate and butter in a large heatproof bowl. Sit bowl over a saucepan of simmering water. Stir until melted. Remove bowl from pan. Stir in sugar and vanilla. Cool for 15 minutes.
One at a time, whisk eggs into chocolate mixture. Add combined sifted flours and cocoa. Whisk until smooth. Divide evenly among prepared pan holes (about 1/3 cup in each).
Cook in a moderately slow oven (160C) for about 35 minutes, or until brownies are just firm to touch in the centre. Remove. Stand for 15 minutes.
Using a flat-bladed knife, gently loosen edge of each brownie. Invert trays to remove brownies from pans.
Meanwhile, make chocolate sauce. Combine chocolate and cream in a small saucepan. Stir over a low heat until chocolate is just melted. Remove.
Top warm brownies with scoops of ice-cream. Drizzle with warm chocolate sauce. Serve with strawberries and mini cream wafers.