Nutella Brownies with Chocolate Cream and Caramel Drizzle

This recipe was basically an experiment. I was trying to emulate an ice cream cake, without the ice cream.

The brownie base turned out more like a torte; however, it was all good!

1/2 cup semi sweet chocolate chips
1/2 cup butter
1 cup sugar
1/2 cup flour
3 eggs
2 t vanilla extract
1/2 cup toasted hazelnut pieces, divided
3/4 cup Nutella
1 cup heavy cream
1/4 cup powdered sugar
2 T cocoa powder

Melt chocolate and butter in a saucepan; cool.

Preheat oven to 350°. Butter a 9" springform pan. Set aside.

In a large bowl, mix sugar, flour, eggs and vanilla. Stir in chocolate mixture. Pour into prepared pan and bake 30-35 minutes. Cool.

Spread with Nutella, leaving a margin around the edge.

Sprinkle with 1/4 cup nuts. Cover with plastic wrap and and freeze til firm, about 2 hours.

In a large cold bowl, whip cream, powdered sugar and cocoa til stiff peaks form. Spread over brownie. Sprinkle with remaining 1/4 cup nuts. Cover with plastic wrap and freeze another 2 hours.


1/4 cup prepared caramel sauce, warmed
1/4 cup Nutella, warmed
1/4 cup toasted hazelnut pieces (optional)

Remove sides from cake and place on a plate or platter. Drizzle with caramel sauce. Drizzle with nutella. Refrigerate 30 minutes to an hour.

Serve with additional nuts, if desired.
Oh so rich!      


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