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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
Used products
How to make
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Preheat the oven to 175°C and line a 20x20cm baking tray with baking paper.
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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.
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In a separate bowl, mix the eggs, sugar, and vanilla extract for 5-10 minutes using an electric mixer, until fluffy.
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Stir in the melted chocolate mixture into the fluffy egg mixture.
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Sift the flour and cocoa powder and fold into the mixture using a spatula.
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Stir in the chopped hazelnuts.
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Pour the mixture into the prepared baking tray and bake for 20-25 minutes.
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Allow the brownie to cool before cutting.
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Line a baking tray with baking paper.
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In a cooking pan, combine the sugar, honey, and water.
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Slowly bring the mixture to a boil, stirring with a spatula, until it reaches 155°C on a cooking thermometer.
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Remove the pan from the heat and quickly stir in the baking soda, being careful as the mixture will rise.
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Pour the mixture into the prepared tray and let it cool.
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Break the honeycomb into pieces and store in an airtight container.
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Cut the brownie into pieces.
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Place a scoop of Carte D'Or Indulgent Chocolate ice cream on top of each brownie piece.
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Serve with pieces of honeycomb and drizzle with vanilla sauce.
