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1
In the bowl of an electric mixer, combine the ice cream, malted milk powder, and crushed malt balls.
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2
Mix until blended, about 1 minute.
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3
Transfer the mixture to an airtight container, and freeze until firm, about 4 hours, or overnight.
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4
Just before serving, cut the brownies into 24 rectangles, making 4 even columns and 6 even rows.
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5
Assemble the sundaes: Divide half of the ice cream evenly among 8 serving dishes.
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6
Top each with a brownie, then with another ice cream layer.
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7
Garnish each with 2 more brownies.
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8
Drizzle with chocolate sauce; sprinkle with crushed malt balls.
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9
Preheat the oven to 350F.
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10
Butter and lightly flour a 9 x 13-inch baking pan; set aside.
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11
Combine the chocolate and butter in a heatproof bowl set over simmering water; stir until melted and smooth.
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12
Set aside to cool slightly, about 5 minutes.
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13
In a medium bowl, whisk together the flour, malted milk powder, and malt balls; set aside.
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14
In the bowl of an electric mixer fitted with the whisk attachment, beat the sugar and eggs until thickened and fluffy, about 2 minutes.
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15
Add the melted chocolate mixture and the vanilla; mix to combine, about 30 seconds more.
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16
Using a spatula, fold in the flour mixture until just combined.
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17
Pour the batter into the prepared pan, spreading it evenly with a rubber spatula.
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18
Bake until a cake tester inserted in the center comes out with just a few crumbs on it, 30 to 35 minutes.
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19
Transfer the brownies to a wire rack to cool.
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20
In a small saucepan, combine all the ingredients.
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21
Warm gently over medium heat, stirring constantly, until the chocolate is completely melted and the sauce is smooth.
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22
Allow the sauce to cool slightly before serving.
