Dark Chocolate Brownies, Ginger Ice Cream & Salted Butter Caramel Sauce

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6 tablespoons unsalted butter, at room temperature

6 ounces semisweet chocolate

1/4 cup best-quality unsweetened Dutch-process cocoa powder

1/4 cup superfine sweet rice flour

1/4 cup cornstarch

1/4 cup millet

1/4 teaspoon baking powder

1/4 teaspoon salt

2 large eggs

1 cup sugar

2 teaspoons pure vanilla extract

1/4 cup Kahlua or strong coffee

2 cups (500ml) heavy cream

1 cup (250ml) whole milk

1 cup (200gr) granulated sugar

2 tablespoons freshly and very finely grated ginger

1 1/4 cup (250 gr) granulated sugar

80 ml water

1 stick (115gr) salted butter at room temperature, cut into small pieces

150 ml heavy whipping cream

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