Sizzling Brownie By Chef Ajay Chopra

Preheat oven to 180 degrees Celsius. Lightly grease a baking pan* with butter and line with parchment paper (or baking paper); set aside. Sift flour and cocoa powder and keep aside.

Combine eggs and sugar together in a medium-sized bowl. Whisk well to combine. Add the eggs and vanilla; beat until lighter in color (another minute).

Melt chocolate on a double boiler, when chocolate is half melted add in the butter to make it a sauce consistency. Add the melted chocolate as well as vanilla essence to the egg and sugar mixture.

Gently fold the wet ingredients into the dry ingredients until combined. Do not whisk but instead use cut and fold technique to mix.

Fold in chocolate chips and walnut pieces.

Pour batter into prepared pan, smoothing the top out evenly, and top with remaining chocolate chips and walnuts.

Bake for 25-30 minutes for just under-done brownies (fudgier texture) or until the centre of the brownies no longer jiggles and is JUST set to the touch. OR 35-40 minutes if you like your brownies well set and firm. NOTE: Brownies will continue baking and set in the hot pan out of the oven. If testing with a toothpick, the toothpick should come out dirty for fudge-textured brownies.

After 15-20 minutes, carefully remove them out of the pan and allow to cool to room temperature before slicing into the brownie. They set while they cool.

Heat a sizzling platter, add chocolate sauce, brownie and a scoop of vanilla ice cream. To finish, pour some more chocolate sauce and enjoy before the ice cream melts.