Chocolate Hearts

In a microwave or double boiler, melt butter and chocolate, cool for 10 minutes.

In a mixing bowl, beat egg, brown sugar, vanilla essence and salt.

Stir in chocolate mixture. Gently fold in the flour.

Line an 8-inch square baking pan with foil and grease the foil.

Spread the batter evenly into the pan.

Bake in a pre-heated oven at 350 degrees F for 15 minutes or until a toothpick inserted near the centre comes out clean.

Cool completely on a wire rack.

Take a long sharp knife and slice the cake perpendicularly through the centre so you get two layers, spread the ice-cream on the bottom layer and cover with top layer.

Wrap in clear plastic and freeze.

Using a heart pattern cookie cutter, cut the brownie into heart shapes, dust with icing sugar, drizzle with chocolate sauce and serve immediately.

For Sauce:

Combine water, cocoa and sugar in a saucepan, bring to boil over medium heat, stirring constantly.

Reduce heat, simmer for 2-3 minutes or until it thickens.

Remove from the heat, stir in butter until melted.