Chocolate Egg Dessert Bars

1.Preheat your oven to 160°C (320°F). Lightly grease an 8x8 inch (20x20 cm) baking pan with butter or oil and line it with parchment paper, leaving an overhang for easy removal.

2.In a heatproof bowl, melt the chopped chocolate bars gently over a double boiler or in short bursts in the microwave, stirring frequently until smooth. Set aside to cool slightly.

3.In a separate bowl, whisk the egg with granulated sugar, vanilla extract, and a pinch of salt until pale and slightly thickened.

4.Slowly add the melted chocolate into the egg mixture, stirring continuously to combine without cooking the egg.

5.Fold in the softened vanilla ice cream gently until the mixture is smooth and creamy.

6.Pour the chocolate-egg-ice cream mixture into the prepared pan, smoothing the top with a spatula.

7.Bake in the preheated oven for 20-25 minutes, or until the edges are set but the center still has a slight wobble when gently shaken.

8.Remove from oven and let cool completely in the pan on a wire rack. Once cooled, refrigerate for at least 2 hours to firm up.

9.Use the parchment paper overhang to lift the dessert out of the pan. Cut into bars and serve chilled for the best creamy texture.