Brownie ice-cream sandwiches

1. Preheat oven to moderately slow, 160°C. Lightly grease an 18cm square cake pan. Line base and sides with baking paper.
   
   
2. In a saucepan, combine chocolate and butter. Melt over a low heat, stirring until smooth. Cool for 5 minutes.
   
   
3. Stir in sugar and eggs, until combined. Fold through flour, sour cream, raisins and chocolate bits.
   
   
4. 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.
   
   
5. Meanwhile, in a bowl, combine ice-cream and berries. Freeze.
   
   
6. 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.
   
   
7. When ready to serve, sandwich ice-cream between brownie squares. Serve drizzled with chocolate sauce.

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