Cooking oil spray, to grease
150 g dark cooking chocolate, chopped
125 g unsalted butter, chopped, softened
⅓ cup caster sugar
4 eggs, separated
½ cup blanched almonds, chopped
½ cup plain flour
2 tsp baking powder
Pinch of salt
3 tbsp espresso coffee, cooled
4 cups vanilla choc-chip ice cream
- Preheat oven to 180ºC. Grease a 25 x 16cm slice tin and line base and sides with baking paper.
- Put chocolate in a large heatproof bowl over a saucepan of simmering water. Stir until melted and smooth. Remove from heat.
- Put butter and sugar in the large bowl of an electric mixer. Beat until light and fluffy. Add egg yolks, 1 at a time, beating well after each addition. Stir in cooled, melted chocolate and almonds. Sift flour and baking powder over mixture. Stir to combine.
- Put eggwhites and salt in a large clean bowl and beat until stiff peaks form. Fold into chocolate mixture in 2 batches. Spread mixture into prepared tin and bake for 25 minutes or until a skewer inserted in the centre comes out clean. Set aside to cool for 30 minutes.
- Carefully transfer brownie to a chopping board and chill for 3 hours or until firm. Wash and dry tin, then line base and sides with plastic wrap.
- Using a serrated knife, slice brownie in half horizontally. Put the base, cut side up, in prepared tin. Drizzle over coffee. Allow ice-cream to soften slightly, then carefully spread over brownie base and smooth surface. Top with remaining brownie, cut-side down, pressing lightly to adhere layers. Cover tightly with a layer of plastic wrap and a layer of foil. Freeze for 4 hours or until frozen. Use serrated knife to cut into squares. Serve immediately.