1 litre vanilla ice-cream, softened
150g frozen raspberries
125g butter, chopped coarsely
200g dark eating chocolate, chopped coarsely
1/2 cup (110g) caster sugar
1 1/4 cup (185g) plain flour
150g milk eating chocolate, chopped coarsely
1 tablespoon icing sugar
-Line deep 23cm-round cake pan with plastic wrap, extending wrap so it will cover pan. Combine ice-cream and raspberries in medium bowl. Spoon ice-cream into pan; smooth surface. Fold plastic wrap over to enclose. Freeze 3 hours or until firm.
-Preheat oven to 160 0r 140 fan-forced. Remove ice-cream from pan, still wrapped in plastic; place on tray. Return to freezer.
-Grease same pan; line base and side with baking powder.
-Combine butter, dark chocolate and sugar in medium saucepan; stir over low heat until smooth. Cool 10 minutes.
-Stir in eggs, sifted flour and milk chocolate. Spread mixture into pan. Bake brownie about 30 minutes; cool in pan.
-Split brownie in half. Sandwich ice-cream cake between brownie slices; serve immediately, dusted with sifted icing sugar. Serve with fresh raspberries if you like.