Dark Chocolate & Hazelnut Brownies Recipe

Dark Chocolate & Hazelnut Brownies (Makes 12)

A rich, moreish brownie filled with hazelnuts- a perfect partner for salted caramel ice cream..

Ingredients: 350g Dark Chocolate (Chopped)
                       250g Unsalted Butter (Diced)
                        50g Self-Raising Flour
                        3 Eggs
                       250g Caster Sugar
                        100g Hazelnuts (Toasted)

Method:

1. Preheat a fan assisted oven to 170 degrees Celsius (or 190, if the oven has no fan). Line a brownie or cake tin with greaseproof paper.

2. Meanwhile, using a medium pan, half fill with water and place on a high heat to bring the water up to the boil. In a separate bowl place the dark chocolate and butter, to melt above the water creating a bain marie.

3. Once melted, whisk the egg yolks with the sugar until pale and fluffy to almost a sabayon thickness and incorporate the two.

4. Add the self-raising flour and hazelnuts. Fold together and scrape the mixture into the brownie tin. Bake for 30-35 minutes.

5. Allow to cool before slicing and warm through to serve.
 

Salted Caramel Ice Cream Recipe

Salted Caramel Ice Cream

A classic ice cream base, flavoured with a luxuriously sweet and creamy salted caramel- incredibly indulgent on its own or paired with any dark chocolate dessert...

Ingredients: 100g Caster Sugar
                           20g Salted Butter
                           1 Teaspoon of Salt
                           300ml Full-Fat Milk
                           350ml Double Cream
                           6 Egg Yolks

Method:

1. Heat the sugar in a pan on a medium heat and when it's fully melted, add the butter and a teaspoon of salt.

2. Once it has heated up to a caramel, add 50ml of the double cream, turn the hob down to low heat and gently mix together before taking off the heat.

3. Meanwhile in another saucepan, heat the full-fat milk and the other 300ml of double cream on a medium heat.

4. Whisk the egg yolks in a separate bowl and once the cream/milk has come to the boil add to the yolks whilst whisking. To incorporate all the ingredients and stop the eggs from cooking too quickly and scrambling.

5. Place back on the heat and add the salted caramel to the mix, to thicken slightly. Once thickened take off the heat and allow to cool before churning.

6. Churn the ice-cream in an ice-cream maker for 25-30 minutes and store in an air-tight container. Consume within 1 month.