Brownie is a layered cake with ice cream.

Ingredients:

Brownie:

• 225 g chocolate chips (chocolate drops)
• Cooking spray for greasing baking pans
• 1 cup of sugar
• 1 cup cane sugar
• 2 tsp vanilla extract
• 1/2 teaspoon table salt
• 4 large eggs
• 250 g butter
• 1/2 cup premium flour
• 1/2 cup cocoa powder
• Special equipment: a 10 cm diameter cooking ring, a 2.3 l bowl, and a 3-4 cup bowl that are suitable for storing in the freezer

Filling:

• 1 liter chocolate ice cream, softened
• 1.5 cups heavy cream
• 3 tbsp. granulated sugar
• 1 tbsp cocoa powder, plus more for serving
• 1/2 tbsp. hot chocolate, slightly warmed
• 1/3 cup chopped walnuts

Preparation:

1. For browniesPreheat oven to 180°C. Line a baking pan with parchment paper and spray with cooking spray.
   
   Combine the regular sugar, brown sugar, vanilla, salt, and eggs in a large bowl and whisk until smooth. Set aside.
   
   Melt the butter and chocolate in a double boiler, then stir until completely melted. Pour the chocolate mixture into the sugar mixture and mix thoroughly. Add the flour and cocoa.
   
   Pour the batter into the prepared baking sheet or pan and bake until a toothpick inserted into the center comes out clean, 18 to 20 minutes. Let cool.
2. For the fillingUsing a pastry ring, cut out a circle from the brownie crust. Cut the remaining dough into rectangles approximately 7 x 10 cm. You should have 10 rectangles. Keep 5 rectangles and cut the remaining 5 in half to form triangles.
   
   Line a 2.3-quart (approximately 22 cm in diameter) bowl with plastic wrap. Place the cut-out circle in the bottom of the bowl and, alternating rectangles and triangles, fill the bowl to the sides. Press the pieces against the inside of the bowl. Break off any protruding pieces. Make sure there are no cracks between the pieces. Chop the remaining pieces into small pieces and set aside.
   
   Wrap a 12cm bowl in cling film, sealing the top.
3. Spread the ice cream over the cake layer in a large bowl. You should have a 2-inch (5 cm) thick layer of ice cream. Place the small bowl into the ice cream layer, pressing it down slightly. Cover the large bowl with plastic wrap and refrigerate for 2 hours.
4. In a large chilled bowl, combine heavy cream, granulated sugar, and cocoa. Whip the cream with a whisk or mixer.
   
   Remove the bowl from the freezer and take out a small bowl. Pour the hot chocolate into the well, then top with whipped cream. Mix the remaining walnut cake pieces together and arrange them on top. Cover with plastic wrap and press down lightly. Refrigerate for another 2 hours, until the whipped cream is set.
   
   Remove the cake from the refrigerator and place the bowl in a large bowl of hot water for 1 minute. Remove the plastic wrap. Place the cake on a large platter. Decorate with chocolate chips. Slice and serve.