Place the castor sugar into a large pot and place on a high heat.
Allow the sugar to dissolve and form a light caramel this should take about 3-4 minutes.
If needed move the sugar around the pan to help dissolve evenly. Do this by rolling the pan on the stove try and avoid using a spoon if possible.
Once the caramel is formed, add the butter and half of the cream. Once this has mixed add the remaining cream and the spices.
Allow to simmer for 5 minutes and for the cream to reduce by a quarter then remove from heat.
Pass through a fine sieve before serving.
Place a few cut pieces of brownie on a plate, then 1-2 scoops of Oob, then add remaining brownies.
Drizzle with the butterscotch sauce.