Chocolate Hazelnut Brownie Pie
Looking for a scrumptious, easy chocolate dessert with the wow factor? This is it…. This dessert combines a rich gooey brownie loaded with hazelnuts and a crunchy chocolate base. Minimum effort, big on flavour!
Serves 8
Effort: Easy
Prep: 20 mins
Cook: 30 mins
Gluten free option
Ingredients
150g Arnott’s Chocolate Ripples - See hints & tips for Gluten free
175g butter, divided
1/2 packet of chocolate GF brownie mix - Summer Hill Pantry
100g 70% cocoa dark chocolate
2 eggs, whisked
150g hazelnuts, chopped
Extra melted chocolate to decorate
Instructions
In a food processor blitz the chocolate biscuits to a fine crumb, tip into a medium mixing bowl. Melt 75g of butter and pour into the bowl and combine with the chocolate crumb. Press into the bottom and sides, about 1 inch high, in a 22cm round pie dish/ spring form cake pan. Refrigerate until set.
Preheat the oven to 180c/ 160c fan. In a sauce pan gently melt the other 100g of butter with 100g of chocolate until combined. Remove from the heat and cool for 5 mins.
Meanwhile, in another bowl add the brownie mixture. Once the chocolate & butter has cooled, pour into the bowl and stir together. Add the whisked eggs, mix well.
Add 100g of the chopped hazelnuts and fold through the brownie mixture.
Remove the biscuit base from the fridge, spoon the brownie mixture into the base and smooth the top down. Sprinkle the last 50g of hazelnuts on the top. Bake for 25-30 mins, until just cooked and still a little gooey.
The brownie mixture will rise up while cooking but will deflate a little once cooled. Drizzle extra melted chocolate over the top in a crisscross pattern to decorate.
Serve warm or cold with cream or ice cream.
Hints & tips
Make Gluten free - I have made this recipe using Aronott’s Gluten free chocolate ripples with great success. Follow the same instructions using the gluten free biscuits for a delicious gluten free dessert.
Chocolate - The recipe calls for 70% cocoa dark chocolate. Use milk chocolate if you prefer.
Nut alternative - If hazelnuts aren’t your jam, try using macadamia nuts instead. Throw in some white chocolate chips for a more chocolatey, indulgent treat!
Serving suggestion - Great served warm with pouring cream or ice cream.
Portion size - Serves 8. Double the recipe to make a big brownie pie.
Storage - Store in the fridge for 3 days, if it lasts that long! Suitable for freezing.
