10 oz good-quality dark chocolate, plus extra shaved chocolate to serve
5 oz unsalted butter, chopped
1 tsp vanilla extract
1/3 cup amaretto
1 3/4 cups firmly packed brown sugar
1 1/2 cups plain flour, sifted
1 tsp baking powder
2 cups vanilla or almond ice cream
7 oz dark chocolate
3/4 cup evaporated milk
Preheat the oven to 340 F. Grease 6 holes of a non-stick jumbo (Texas) muffin pan.
Roughly chop 7 oz chocolate. Place in a heatproof bowl over a pan of simmering water with butter, vanilla and amaretto (ensure bowl doesn't touch water) and stir until chocolate is melted and smooth. Remove from heat and stir in sugar. Add eggs one at a time, beating well after each addition. Stir in flour, baking powder and a pinch of salt. Finely chop remaining 3 oz chocolate and stir in. Divide among muffin holes and bake for 25 minutes or until brownies begin to crack on top. They'll still be a little moist when a skewer is inserted into centres.
Leave in pan to cool for 5 minutes. Run a knife around the outside of brownies and transfer to a wire rack to cool.
For the fudge sauce, place chocolate and milk in a pan over very low heat and stir for 2-3 minutes until melted. Pour into a bowl to cool. (This sauce can be made up to 5 days in advance, covered and kept in the fridge. Reheat in a pan over very low heat.)
To serve, place a brownie on each plate, top with a scoop of ice cream, drizzle with sauce and sprinkle with shaved chocolate.