Indulge in these ultra-fudgy chocolate brownies topped with creamy hazelnut ice cream—a dessert that balances indulgence with a touch of nutrition.
Packed with rich cocoa, protein from eggs, and healthy fats from pistachios and dark chocolate, this treat satisfies your sweet tooth while offering fiber and plant-based goodness.
Quick, easy, and utterly irresistible, it’s perfect for everyday baking or special occasions.
Chocolate Hazelnut Brownie Ice Cream
Equipment
- 1 baking pan (15 x 20 cm / 6 x 8 in)
- 1 large mixing bowl
- 1 medium heatproof bowl
- 1 electric mixer
- 1 Spatula
- Parchment paper
- 1 saucepan (for double boiler)
Ingredients
- 180 g unsalted butter
- 200 g dark chocolate 60% cocoa
- 80 g all-purpose flour
- 40 g unsweetened cocoa powder
- 85 g icing sugar
- 3 large eggs
- 100 g chocolate chips mixed white, milk, and dark
- 50 g shelled pistachios
- 1 scoop Maxim premium hazelnut ice cream or your favorite brand
Instructions
- Preheat Oven and Prepare Pan: Begin by preheating your oven to 170 °C (340 °F). This ensures your brownies bake evenly from the moment they enter the oven. Next, line a 15 x 20 cm (6 x 8 inch) baking pan with parchment paper, making sure the edges extend slightly over the sides to allow easy removal later. Grease the parchment lightly with butter or nonstick spray for an added layer of protection against sticking.
- Melt Butter and Chocolate: Place 180 g of butter and 200 g of dark chocolate (60% cocoa) into a medium heatproof bowl. Fill a saucepan about one-quarter full with water, and carefully rest the bowl on top, making sure it does not touch the water. This creates a gentle double boiler. Over medium-low heat, allow the chocolate and butter to melt slowly, stirring occasionally with a spatula until smooth and fully combined. Once melted, remove the bowl from heat and let it cool slightly at room temperature, which will prevent the eggs from scrambling when mixed in later.
- Combine Dry Ingredients: In a large mixing bowl, sift or whisk together 80 g all-purpose flour, 40 g unsweetened cocoa powder, 85 g icing sugar, and a pinch of salt. Sifting helps remove lumps, ensures an even distribution of cocoa, and creates a light, fluffy texture in your brownies. Stir the mixture gently with a spatula to create a uniform dry base for the batter.
- Mix Wet and Dry Ingredients: Pour the cooled chocolate-butter mixture into the bowl of dry ingredients. Using an electric mixer on low speed, blend the mixture until smooth and evenly incorporated. Make sure to scrape the sides of the bowl periodically to avoid pockets of unmixed flour or cocoa. This step ensures your brownies will be evenly rich and fudgy.
- Incorporate Eggs for Structure: Add 3 large eggs to the chocolate-flour mixture, one at a time, mixing for about 30–60 seconds after each addition. The eggs provide structure and richness, giving your brownies that classic dense yet tender texture. Mix just until fully combined—overmixing can make the brownies tough.
- Fold in Chocolate Chips and Pistachios: Using a spatula, gently fold in 100 g of mixed chocolate chips (white, milk, and dark) and 50 g shelled pistachios. Folding instead of mixing vigorously preserves the air in the batter, while evenly distributing the nuts and chocolate for bursts of flavor and texture in every bite.
- Transfer Batter to Pan: Pour the prepared brownie batter into your lined baking pan. Use a spatula to spread it evenly, smoothing the top so it’s level. This ensures consistent baking and that each square will have a uniform thickness.
- Bake to Perfection: Place the pan in your preheated oven and bake for 15–20 minutes. Check for doneness around the 15-minute mark—your brownies should look set on top but slightly soft in the center. They will continue to firm up as they cool. Avoid overbaking to maintain a fudgy, melt-in-your-mouth texture.
- Cool Completely: Remove the brownies from the oven and allow them to cool in the pan at room temperature for at least 20–30 minutes. Cooling fully is crucial for clean cutting and to prevent the ice cream from melting immediately when served.
- Cut and Serve with Ice Cream: Once cooled, lift the brownies out of the pan using the parchment overhang. Use a sharp knife to cut them into squares. Serve each brownie with a generous scoop of Maxim premium hazelnut ice cream (or your preferred brand). The combination of warm, fudgy chocolate with creamy, nutty ice cream creates a perfectly indulgent dessert experience.
- Store for Later Enjoyment: If you have leftovers, store the brownies in an airtight container at room temperature for up to 3 days. The flavors will continue to deepen slightly over time, making them even more decadent the next day. For longer storage, wrap tightly and freeze for up to 2 months—just thaw at room temperature before serving.
Notes
- Serve brownies slightly cooled rather than piping hot to ensure clean cutting and perfect texture.
- Use high-quality chocolate (at least 60% cocoa) for rich, deep flavor.
- Pistachios add a subtle crunch, but walnuts or almonds can be used as alternatives.
- Serve ice cream fresh from the freezer to maintain contrast with the fudgy brownies.
- Fold ingredients gently at the end to preserve a soft, airy texture—avoid overmixing.
- Sprinkling a pinch of sea salt on top before baking enhances the chocolate’s flavor.
- Use parchment paper in the pan for easy removal and a clean presentation.
- Brownies are best enjoyed within 3 days if stored in an airtight container at room temperature.
Chef’s Secrets: Tips For Maximum Flavor
To elevate these brownies, make sure your butter and chocolate are melted slowly and gently using a double boiler; direct heat can scorch the chocolate and result in a grainy texture.
Allow the melted mixture to cool slightly before adding eggs—this prevents them from curdling.
Folding in chocolate chips and pistachios at the end ensures every bite has a delicious mix of textures.
For an extra layer of indulgence, sprinkle a pinch of sea salt on top before baking, which beautifully enhances the chocolate’s depth.
Serving Suggestions: Creative Ways To Enjoy
Serve these brownies warm or at room temperature with a generous scoop of hazelnut ice cream for a classic pairing.
For a decadent twist, drizzle with melted chocolate or a light caramel sauce.
They also pair beautifully with fresh berries, whipped cream, or a dusting of powdered sugar for a café-style presentation.
These brownies are perfect for dessert plates at parties, as a special weekend treat, or even as an after-dinner indulgence with a cup of espresso or hot chocolate.
Storage Tips: Keep Brownies Fresh Longer
To maintain freshness, store cooled brownies in an airtight container at room temperature for up to 3 days.
If you need to keep them longer, wrap tightly in plastic wrap or foil and freeze for up to 2 months.
When serving from frozen, allow them to thaw at room temperature or reheat slightly in the oven to enjoy that fudgy, just-baked texture.
Ice cream should always be added just before serving to prevent melting and soggy brownies.
Frequently Asked Questions
1. Can I make this recipe gluten-free?
Yes! Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend.
Ensure your cocoa powder and chocolate chips are gluten-free as well. The texture will remain fudgy and delicious.
2. Can I use a different type of nuts?
Absolutely. Walnuts, almonds, or even pecans work wonderfully.
Roasting them lightly beforehand enhances their flavor and adds a satisfying crunch.
3. What if I don’t have a double boiler?
No problem! You can melt butter and chocolate in a heatproof bowl in the microwave in short 20-second intervals, stirring in between until smooth. Be careful not to overheat.
4. Can I prepare the brownies in advance?
Yes. You can prepare the batter and store it in the fridge for up to 24 hours before baking.
This can slightly enhance the flavors. Bake directly from the chilled batter, adding a minute or two to the baking time if necessary.
5. How can I make brownies extra fudgy?
For ultra-fudgy brownies, slightly underbake by a minute or two; the center should feel soft but not raw.
Also, avoid overmixing the batter to maintain a tender, dense texture.
