Preheat the oven 180°, grease and line square baking pan.

Place butter and chocolate in a large heat proof bowl set over simmering water (double boiling), stir frequently until chocolate and butter are melted. Remove bowl  from the stove and let it cool down completely.

Stir the sugar in to the cooled chocolate mixture and mix well.  Add the eggs one at a time and beat them until it is smooth. Then add vanila essence.

Gently fold in flour and salt. Transfer the batter in to prepared pan and bake it. After baking the cake, transfer it to the wire rack to cool down.

Heat the pan and pour the cream in to the pan, bring it to boil and remove from the fire.

Add the chocolate and mix well to a sauce consistency and the chocalate sauce is ready.

Heat the sizzler plate until they are hot and place them on a wooden tray.

Pour some of the chocolate sauce over sizzler plate.

Place the small piece brownie and add scoop of vanilla ice-cream and chocalate sauce.

Serve immediately.