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Add cream, powdered sugar and vanilla bean paste into a large mixing bowl and whip to stiff peaks using a hand mixer.
Transfer cream mixture to a deep baking dish.
Freeze for at least 2–3 hrs.
Preheat a fan forced oven to 345°F.
Spray a 10x7-inch square pan with non stick cooking spray and lay the bottom with parchment paper. Set aside.
Add butter and chocolate to a microwave safe bowl. Microwave for 20 seconds at a time and repeat until it becomes smooth.
Add flour, eggs, sugar to a large mixing bowl and mix on low speed using the paddle attachment or a wooden spoon until everything is combined.
Slowly add chocolate and butter mixture while mixing on low speed.
Add a thin layer of batter to baking tin lined with baking paper and then add a layer of Oreos.
Then add the rest of the brownie batter and add a final layer of Oreos on top.
Bake for 30 min or until a pick comes out with moist crumbs.
To assemble cut the brownies into 8 pieces.
Scoop some vanilla bean ice cream and place on top of each piece.
Drizzle with fudge sauce before serving.
Add all the ingredients into a large microwave safe bowl and microwave for 20 seconds at a time, mixing each time until smooth. Any left-over sauce can be stored in an air tight container for up to 3 months.