Hazelnut brownie

Chocolate Hazelnut Brownie

	    
Chocolate hazelnut brownies with honeycomb and Carte D'Or Indulgent Chocolate ice cream

Serving

14 people

Difficulty

Medium

Prep time

35 min 

Cook time

25 min

Ingredients

  • 14 scoops Carte D'or Indulgent Chocolate Ice Cream Dessert
  • drizzle of vanilla sauce
  • 140 g butter, cut into cubes
  • 110 g chocolate, chopped
  • 175 g sugar
  • 75 g light brown sugar
  • 3 eggs
  • 2 tsps vanilla extract
  • 70 g flour
  • 45 g cocoa powder
  • 1 tsp salt
  • 75 g roasted hazelnuts, roughly chopped
  • 150 g sugar
  • 35 g honey
  • 25 ml water
  • 7.5 g baking soda

How to make

  1. Preheat the oven to 175°C and line a 20x20cm baking tray with baking paper.

  2. Melt the butter in a double boiler or in a heatproof bowl set over a pot of simmering water. Stir in the chopped chocolate until smooth.

  3. In a separate bowl, mix the eggs, sugar, and vanilla extract for 5-10 minutes using an electric mixer, until fluffy.

  4. Stir in the melted chocolate mixture into the fluffy egg mixture.

  5. Sift the flour and cocoa powder and fold into the mixture using a spatula.

  6. Stir in the chopped hazelnuts.

  7. Pour the mixture into the prepared baking tray and bake for 20-25 minutes.

  8. Allow the brownie to cool before cutting.

  9. Line a baking tray with baking paper.

  10. In a cooking pan, combine the sugar, honey, and water.

  11. Slowly bring the mixture to a boil, stirring with a spatula, until it reaches 155°C on a cooking thermometer.

  12. Remove the pan from the heat and quickly stir in the baking soda, being careful as the mixture will rise.

  13. Pour the mixture into the prepared tray and let it cool.

  14. Break the honeycomb into pieces and store in an airtight container.

  15. Cut the brownie into pieces.

  16. Place a scoop of Carte D'Or Indulgent Chocolate ice cream on top of each brownie piece.

  17. Serve with pieces of honeycomb and drizzle with vanilla sauce.

  1. Per serving
Title Per serving
Salt (g) 449.98 kcal
	    

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