Brownie ice-cream sandwiches

Preheat oven to moderately slow, 160°C. Lightly grease an 18cm square cake pan. Line base and sides with baking paper.

In a saucepan, combine chocolate and butter. Melt over a low heat, stirring until smooth. Cool for 5 minutes.

Stir in sugar and eggs, until combined. Fold through flour, sour cream, raisins and chocolate bits.

Pour into pan, smoothing top. Bake for 40-45 minutes, until cooked when tested with a skewer. Cool in pan for 10 minutes, before transferring to a wire rack to cool completely. Cut into 4 x 6cm squares and set aside. Cut remaining brownie into small pieces and store in an airtight container.

Meanwhile, in a bowl, combine ice-cream and berries. Freeze.

CHOCOLATE SAUCE. Combine cream and cinnamon in a small saucepan. Bring to the boil on medium, and simmer for 3-4 minutes. Discard cinnamon stick. Stir through chocolate and rum until smooth.

When ready to serve, sandwich ice-cream between brownie squares. Serve drizzled with chocolate sauce.

More delicious recipes in this week's Woman's Day , on sale September 14, 2009.

From the food pages Easy eggs Benedict Budget meal planner: Quiche florentine for $6.50 Reader recipe: Chickpea patties by Lisa Gormley, Spring Gully, VIC.