Instructions

1. Preheat the oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Grease a round 9-inch springform baking tin and line the bottom with baking or parchment paper.
2. In a large mixing bowl, add melted butter and sugar and gently whisk together. Add vanilla extract and stir.
3. Add the eggs, one at a time, and the egg yolk. Then sift in the cocoa powder and flour. Stir until just combined. Add peanuts. Pour the brownie batter in the prepared tin and place in the oven. Bake brownies for approximately 25-30 minutes. Leave to cool completely.
4. Leave chocolate ice cream to soften at room temperature for approximately 15 minutes. Stir through chopped Snickers bars. Spread ice cream over cooled brownie and smooth over the top. Cover with plastic wrap and pop in the freezer for 3-4 hours or until firm.
5. To serve, beat cream with an electric mixer until soft peaks form. Sift in cocoa powder and icing sugar and beat until mixed through and cream is whipped. Spoon into a piping bag fitted with a large star tip and pipe florets around edge of cake. Scatter extra Snickers bars over the top.