1.Preheat oven to 180°C. Lightly grease a 20cm square cake pan with butter; line base with baking paper.
2.Remove and discard hard tops from figs; coarsely chop figs.
Break chocolate into squares; cut butter into cubes.
3.Place 200g chocolate, the butter and sugar in a large heatproof bowl over a large saucepan of simmering water (don’t allow bowl to touch the water); stir until melted. Cool. Reserve pan of water.
4.Whisk eggs into chocolate mixture until combined. Fold flour and salt through mixture until just combined; fold in figs until just combined. Pour mixture into cake pan.
5.Bake for 25 minutes or until a wooden skewer inserted in the centre comes out with moist crumbs attached. Leave in pan for 5 minutes.
6.Meanwhile, for chocolate sauce, return reserved pan of water to low-medium heat until simmering. Place 150g of the remaining chocolate in a large heatproof bowl with 1 cup of the ice-cream; place bowl over pan of simmering water, then stir until melted and smooth. Remove bowl from pan. Finely grate remaining chocolate.
7.Cut brownie into nine squares; drizzle with chocolate sauce and sprinkle with grated chocolate. Serve with remaining ice-cream.
Use vanilla bean or chocolate ice-cream instead of butterscotch ice-cream.
Soft juicy figs are just dried figs that are not as hard as traditional dried figs.
Make it six – Serve brownies topped with roasted walnuts, almonds