Hazelnut Brownies with Frangelico Ice Cream
These Hazelnut Brownies are packed with milk chocolate chips and hazelnuts and served warm with a scoop of Frangelico spiked ice cream.
Equipment
- 8x8 baking pan
- Ice Cream Maker
Ingredients
Frangelico Ice Cream
- 6 large egg yolks
- ½ cup granulated sugar
- 1½ cups milk I used 2%
- 3 oz Frangelico
- 1 tbsp vanilla extract
- ½ tsp salt
- 1½ cups heavy cream
Hazelnut Brownies
- ½ cup whole hazelnuts
- 255g (9oz) good quality dark chocolate coarsely chopped
- ½ cup + 2 tbsp unsalted butter cold, cut into cubes
- 3 large eggs room temperature
- 1 cup granulated sugar
- 2 tsp vanilla extract
- ⅔ cup all-purpose flour
- ½ tsp baking powder
- ½ tsp salt
- ½ cup milk chocolate chips
- Additional crushed hazelnuts for sprinkling
Instructions
For the Ice Cream
- Place the egg yolks in a large bowl and add the granulated sugar. Beat the yolks and sugar together until the yolks turn a paler shade of yellow. Set aside.
- Pour the milk into a saucepan and add the Frangelico, the vanilla extract, and the salt. Bring the milk mixture to a gentle simmer. Whisk in a little of the hot milk mixture into the yolk mixture to temper the eggs. Add the yolks to the saucepan and gently cook until thick enough to coat the back of a spoon. You know it’s thick enough if you can draw a line through it with your finger.
- Take the custard off of the heat and pour it into a resealable container through a fine-mesh strainer. Let cool on the counter before transferring to the fridge. Let chill for at least 3 hours or overnight. If you’re in a hurry, you can cool the custard using an ice bath.
- When the custard is cold, pour it into a vessel with a spout and whisk in the heavy cream. Pour the mixture into the frozen bowl of an ice cream maker and churn for 30 minutes or until the ice cream resembles soft serve.
- Scoop the ice cream into a loaf pan and cover with plastic wrap. Transfer the ice cream to the freezer and let chill for a minimum of three hours. Overnight is better.
For the Brownies
- Preheat the oven to 325F. Grease an 8x8 pan and line it with two pieces of parchment paper to form a sling. Set aside.
- Pour the hazelnuts into a freezer bag and give them a couple of whacks with a mallet. Set them aside as well.
- Pour the dark chocolate into a medium heat-proof bowl. Bring a small pan of water to a simmer and place the bowl with the chocolate on top. Add the butter and stir until the butter and chocolate melts completely.
- Take the chocolate off of the heat and whisk in the eggs one by one. Stir in a cup of granulated sugar and 2 teaspoons of vanilla extract. Sift in the flour, baking powder, and salt. Stir until no flour streaks remain.
- Fold in the hazelnuts and milk chocolate chips. Pour the batter into the prepared pan and place it in the oven. Bake for 35-40 minutes or until set in the center.
- Let the brownies cool in the pan for 15 minutes before transferring them to a cooling rack and leaving them to cool completely. When cool, slice the brownies into 9 squares.
- When ready to serve, give each brownie a quick 25-second blast in the microwave, before topping with a scoop of the Frangelico ice cream. Garnish with additional hazelnuts and serve immediately.