Mix together the flour, sugar cocoa and salt in a large bowl.
Add the melted ice cream and stir in to combine.
Stir in any extras - chocolate chips, nuts, fudge pieces etc.
Pour into a lined 9 x 9 inch baking tin and tap three times on the surface to level out the mixture.
If adding the caramel sauce, spoon onto the surface of the mixture, then swirl around with a skewer or knife. Reserve a little for the caramel sauce topping.
Bake for 35-40 minutes at 190°C or 170°C fan until the surface is cooked. The centre will still be wobbly. Once cooked, leave to cool and set in the fridge for around 1 hour.
If adding the caramel sauce topping, stir around 2 tbsp milk into the remainder of your caramel sauce, then drizzle over the top of the brownies once cooled. Sprinkle on some extra sea salt.
Use a sharp knife and cut into 9 pieces. Enjoy with a scoop of ice cream.