Easter is chocolate. Yes it’s all manner
of other things, but really, in this house, it’s all about the chocolate. So I
thought what would be right for Easter Sunday pudding is a really chocolately,
really decadent chocolate brownie ice cream sundae. With hazelnut praline sprinkles
and hot chocolate Nutella sauce too. Oh and mini eggs, always mini eggs.
Serves 4
Gluten free chocolate hazelnut brownies
Makes about 12
- 100g salted butter
- 150g GF chocolate
- 150g castor sugar
- 50g soft dark brown sugar
- 100g GF self raising flour
- 3 large eggs, at room temperature
- 100g toasted, skinless hazelnuts
Preheat the oven to 180C/160C fan/gas mark 4. Line
a square baking tin approximately 20 x 20cm with baking parchment.
Melt the butter in a saucepan over a low heat. Add
the chocolate and stir until melted, then add the sugars and stir until
dissolved. Remove from the heat and leave to cool for 5 minutes. Add the flour
and eggs, beat with a whisk until completely combined, stir through the
hazelnuts, then pour into the prepared tin. Bake for 20 – 25 minutes until the
centre is still wobbly. Remove from the oven, cool on a wire rack, then once at
room temperature place in the fridge. Cut once chilled into bite sized chunks.
NB: You can make these brownies with regular flour
and chocolate instead – the quantities remain the same.
Hazelnut praline
sprinkles
- 100g castor sugar
- 100g toasted,
skinless hazelnuts, roughly chopped
Line a baking tray with non stick baking parchment.
Place the sugar into a saucepan and place over a medium heat. Don’t stir and
watch until the sugar turns a golden brown colour. Remove from the heat and add
the hazelnuts. Swirl the pan gently to coat them then pour carefully onto the prepared
baking tray. Don’t touch the praline for 30 minutes and store out of the way of
inquisitive fingers as molten sugar is very painful. Break the praline into
pieces with a rolling pin then blitz in a food processor with the blade
attachment until you have sprinkles.
Hot Nutella sauce
Heat the milk in a pan until steaming (or use a
microwave). Stir through the Nutella until the sauce is thick and combined. It
will be super shiny once it is. Assemble your Easter Sunday sundae by alternating
ice cream, brownie bites and praline sprinkles. Add a few mini eggs and then
pour over the hot Nutella sauce before diving in.
Photography: Scott Choucino http://scottchoucino.com/
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