Instructions: Melt the butter and chocolate together.

Beat together the eggs sugar and syrup sift in the flour and bicarbonate of soda then very gently fold in the chocolate mixture.

Tip into a buttered 23cm square baking tin and bake at 180C/350F/Gas Mark 4 for about 25 minutes.

To test they are ready insert a skewer: it should come out with moist crumbs adhering to it.

Cut into 8 pieces cool wrap and freeze.

To serve loosely wrap in foil reheat in a medium oven until warm. Place a brownie on each plate top with a scoop of ice cream then drizzle with hot chocolate sauce.

Try Bonnats 60% cocoa solids chocolate which has bags of cocoa flavour but more sweetness than 70%. Available at Mortimer and Bennet Turnham Green Terrace London W4 (0181 995 4145); mail order is also available.

Serves 8

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