Preheat your oven to 375°F (190°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.

In a medium saucepan, melt the butter and chopped dark chocolate over medium heat, stirring until smooth, about 5-7 minutes. Remove from heat and let cool.

In a large bowl, combine the granulated sugar, brown sugar, and cooled chocolate mixture; stir until blended.

Add eggs one at a time, mixing well after each addition until smooth.

Sift the flour and salt, then gradually fold into the chocolate mixture until just combined.

Pour the batter into the prepared pan, smoothing the top. Bake for 25-30 minutes until set; a toothpick should come out with a few moist crumbs.

Allow the brownie to cool completely in the pan before removing it.

Once the brownie is cooled, remove it from the pan and place it on a serving plate.

Spread the coffee ice cream over the brownie evenly and return to the freezer for about 30 minutes.

Spread the vanilla ice cream over the coffee layer and freeze for another hour.

Drizzle with chocolate fudge and optionally garnish with chocolate shavings or coffee beans before serving.

Serve chilled. Let sit at room temperature for 5-10 minutes before slicing. Use a warm knife for clean cuts.

Pair with brewed coffee or cappuccino.