Chocolate Hazelnut Brownie Ice Cream
These chocolate brownies are rich, fudgy, and loaded with chocolate chips and pistachios. Paired with creamy hazelnut ice cream, they create a luxurious dessert that’s quick to bake, easy to serve, and perfect for any occasion. Soft, melt-in-your-mouth, and satisfying, this recipe combines indulgence with wholesome ingredients for a guilt-free treat.
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.
