• 500 grams Caster sugar
  • 100 grams Cocoa powder
  • 250 grams Unsalted Butter
  • 100 grams Self raising flour
  • 4 Eggs
  • For the topping:
  • Chocolate sauce
  • Caramel sauce
  • Toasted peanuts
  • Vanilla ice cream
  • Gold leaf for decoration


  1. Over a Bain Marie, melt the butter, sugar & cocoa powder until you have a thick sticky mixture.
  2. Take the bowl off the heat and whisk in the eggs quickly. Then fold in the flour until combined.
  3. Pour into a lined brownie tin and bake at 180C/355F for 22-25m and then allow to cool completely. Once cooled, use a cookie cutter to cut 4 discs of brownie out.
  4. Place the fidget spinner on a plate and while it is spinning, gently drizzle chocolate sauce around the edge creating a cylindrical pattern.
  5. Place the brownie in the middle of the plate, top with crushed peanuts, chocolate sauce and caramel sauce.
  6. Finally, add a scoop of ice cream and a touch of gold leaf and serve.