Place the brownie at the bottom of a mold.
Whip the heavy cream into Chantilly cream.
Mix the mascarpone, sugar, and vanilla.
Fold in the whipped cream.
Add a few brownie cubes into the cream mixture.
Pour over the base.
Place in the freezer overnight.
Make a ganache using the chocolate and liquid cream.
Pour it over the dessert.
Sprinkle with brownie pieces and nuts.
Frozen Brownie
