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
- 40mls milk
- 120g Nutella
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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Holly Bell 