A rich, chocolate and hazelnut brownie served warm with vanilla ice cream. Topped with toasted hazelnuts and chocolate drizzle, this sundae makes for a deliciously decadent dessert.
If you want a dessert to impress at your next special occasion, then look no further. The hazelnut brownie - made from Whittakers Hazella Chocolate - is so easy to whip up. Served warm from the oven, it's absolutely divine with ice cream and your favourite toppings.
You can also make the brownie ahead of time, then simply reheat in the microwave for 10 - 20 seconds. If you like this Hazella Brownie Sundae, you might love this Chocolate and Raspberry Skillet Brownie or Red Velvet Brownie.
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Ingredient notes:
- Whittakers Hazella Chocolate: If you can't find this flavour, on it you could substitute for milk chocolate chunks and add some Nutella blobs spooned into your brownie mix just before baking. Or simply use your own favorite flavour of chocolate to create your own spin on this dessert.
- Oil: Choose an unflavoured oil. I use canola, vegetable, sunflower or grapeseed oil.
- Eggs: Size 7 medium eggs, at room temperature, so that they don't set your butter hard again and end up with lumps in your mix. I place my eggs in hot tap water for a few minutes if they are cold from the fridge.
Note: Scroll to the recipe card for the ingredients, quantities and the full method.
Step by step instructions:
Preheat the oven to 180°C fan bake. Line a 26 x 32cm tray with baking paper.
In a bowl, mix the sugar, salt, vanilla, oil and melted butter. Add the eggs and whisk until well combined.
Sift in the flour, cocoa and baking powder, then mix until smooth and silky.
Break the chocolate into squares, add to the bowl and mix through. Pour the mixture into the lined tray, spreading the chocolate pieces evenly throughout.
Bake for 25-30 minutes or until the middle bounces back when touched lightly with a fingertip. Remove from the oven and cool for 30 minutes before chopping into pieces.
Optional chocolate drizzle: Gently melt some extra chocolate in a small bowl, 10 seconds at a time in the microwave, stirring each time, then add a little oil to thin the chocolate for drizzling consistency.
Serve the brownie warm, topped with vanilla ice cream, chocolate drizzle and toasted hazelnuts for crunch.
Recipe FAQs:
No problem, if your dish is a bit smaller your brownie mixture will be a little thicker so you may need to add 5-10 mins to the cooking time. If it's larger, you'll need to reduce the cooking time by 5-10 minutes. The middle of the brownie should bounce back when touched lightly with a fingertip.
It creates the thin consistency so you can drizzle it over.
You can make it gluten free by using gluten free flour. You can also make this dairy free by substituting the butter for coconut oil, then use a dairy free chocolate of your choice.
Storage:
Store any leftover brownie in an airtight container for up to a week, or freeze airtight for up to 3 months.
Top tips:
You could make the brownie ahead of time and just reheat in the microwave for 10 - 20 seconds right before serving.
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Hazella Brownie Sundae
A rich chocolate and hazelnut brownie served warm with vanilla ice cream and topped with toasted hazelnuts and chocolate drizzle.
Ingredients
- 1¾ cups white sugar
- ¼ tsp salt
- 1 tsp vanilla
- ½ cup unflavoured oil
- ½ cup butter, melted
- 4 eggs, room temperature
- 1 cup flour
- ⅔ cup cocoa powder
- ½ tsp baking powder
- 125g Whittakers Hazella Chocolate
To serve
- Vanilla ice cream
- 50g Whittakers Hazella Chocolate
- 2 tsp oil
- Toasted chopped hazelnuts
Instructions
- Preheat the oven to 180°C fan bake.
- Line a 26 x 32 cm tray with baking paper.
- In a bowl, mix the sugar, salt, vanilla, oil and melted butter. Add the eggs and whisk till well combined.
- Sift in the flour, cocoa and baking powder, then mix until smooth and silky.
- Break the chocolate into squares, add to the bowl and mix through. Pour the mixture into the lined tray, spreading the chocolate pieces evenly throughout.
- Bake for 25-30 minutes or until the middle bounces back when touched lightly with a fingertip. Remove from the oven and cool for 30 minutes before chopping into pieces.
- Optional chocolate drizzle: gently melt some extra chocolate in a small bowl, 10 seconds at a time in the microwave, stirring each time, then add a little oil to thin the chocolate for drizzling consistency.
- Enjoy as is or serve the brownie warm, topped with vanilla ice cream, chocolate drizzle and toasted hazelnuts for crunch.
Notes
You could make the brownie ahead of time and just reheat in the microwave for 10 - 20 seconds right before serving.
If you can’t find Hazella, you could substitute for milk chocolate chunks and add some Nutella blobs spooned into your brownie mix just before baking. Or simply use your own favorite flavour of chocolate to create your own spin on this dessert.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 514Total Fat: 31gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 91mgSodium: 174mgCarbohydrates: 53gFiber: 3gSugar: 40gProtein: 7g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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Vanya
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