Method:
1 Preheat oven 200°C fan forced. Grease a small ceramic rectangular baking dish.
2 For the brownie mixture, melt chocolate and butter in a heatproof bowl over a saucepan of simmering water. Stir until smooth. Remove from the heat. Add almonds, egg, sugar and flour to chocolate mixture. Stir well to combine.
3 Combine sugar, cinnamon and cardamom in a bowl. Set aside.
4 Lay 1 sheet of fillo pastry on a flat work surface. Brush with a little butter and sprinkle with a little sugar mixture. Place another sheet of fillo on top. Repeat with butter, sugar and the remaining fillo until you have 4 layers.
5 Cut pastry into 4 equal rectangles. Lay pastry, then one-third chocolate brownie mixture into baking dish. Repeat layers finishing with pastry. Bake for 18-20 minutes or until pastry is crisp and golden.
6 Heat honey in a frying pan over medium heat. Add 1 tsp water, cook 2-3 minutes or until honey froths. Turn baklava out on a plate, spoon over the honey and serve with vanilla ice cream.