Hazelnut Brownies and Caramel Ice Cream Recipe

Everyone loves brownies, but these hazelnut brownies are an extra special treat and such an easy dessert recipe that you’ll want to come back to again and again. Using a lot of ingredients that you’ll probably already have in your cupboard, using hazelnuts within the brownie recipe adds a lovely crunch to the gooey brownie, and caramel ice cream makes a lovely change from vanilla.

This dessert recipe makes enough brownies to serve six people, but it’s easy to double the quantities to make a bigger batch if you’ve got more mouths to feed.

HOW TO MAKE HAZELNUT BROWNIES WITH CARAMEL ICE CREAM

Ingredients

• ½tsp sea salt
• 225g (8oz) caramel
• 1 litre (1¾pt) vanilla ice cream, softened
• 225g (8oz) unsalted butter
• 275g (9½oz) dark chocolate (at least 70% cocoa solids)
• 400g (14oz) caster sugar
• ½tsp vanilla extract
• 5 large free-range eggs, beaten
• 200g (7oz) plain flour, sifted
• 75g (3oz) hazelnuts, chopped
• 200g (7oz) raspberries, to serve

you will need

• 22x32cm (8¾x12½in) deep baking tin, greased and lined with baking parchment

Method

1. Heat the oven to 180C, 160C fan, 350F, gas 4. For the ice cream; stir the salt into the caramel, ripple the caramel through the ice cream then transfer to a container and freeze.

2. For the brownies, melt the butter and chocolate in a pan, then stir in the sugar and vanilla, and set aside to cool slightly.

3. Gradually whisk the eggs into the chocolate mix. With the whisk, fold in the flour, hazelnuts and a pinch of salt until smooth. Remove the mix to the tin and bake for 25 to 30 minutes. Serve with the ice cream and raspberries - you'll have brownies left over.