Melt the margarine and 250g of chocolate callets together

Mix the eggs, egg yolk, sugar, vanilla extract and salt together

Whisk in the melted chocolate and butter, flour and cocoa powder

Fold in 100g callets and pour into a lined 20m square tin

Bake at 140°C for 45 minutes and allow to cool

Melt the remaining 25g of chocolate callets and cream in the microwave, stirring every 20 seconds until you have a smooth, creamy chocolate sauce

To serve, stack brownie chunks in a glass with ice cream and drizzle with Callebaut sauce

TOP TIP: Make it dairy-free, use dairy-free ice cream and swap the cream for coconut milk.