Crunchy Hazelnut Chocolate Brownie

INGREDIENTS

• 200g Simply Better Single Origin Colombian Dark Chocolate (70% Cocoa)
• 160g Simply Better Abernethy Sea Salted Butter
• 3 Simply Better Irish Free Range Corn Fed Large Eggs
• 120g Caster Sugar
• 70g Plain Flour
• 25g Cocoa Powder

Topping

• 2 Packs Simply Better All Butter Crispy Waffles
• 1 Jar Simply Better Italian Hazelnut Spread
• 1 Jar Simply Better Italian Hazelnut & Cocoa Spread
• ½ Tsp Simply Better Achill Island Sea Salt

To Serve

• Simply Better Irish Made Madagascan Vanilla Bean Ice Cream

METHOD

1. Preheat the oven to 170°C Fan (350°F). Grease and line a 9-inch round tin with parchment paper.
2. Melt the butter and the chocolate together in a bowl set over a pot of simmering water, ensuring the bowl doesn't touch the water, mix well and allow to cool.
3. Whisk the eggs and sugar together in a bowl until light in colour and doubled in volume. Combine the egg mixture with the chocolate mixture, then fold in sieved flour and cocoa powder.
4. Pour into the lined tin and bake for 12-15 minutes until cooked through. Allow to cool for 1-2 hours at room temperature.
5. To make the topping, place the waffles in a food processor and pulse until you achieve coarse breadcrumbs. Add the crushed waffles to a bowl and mix with the hazelnut & cocoa spread, hazelnut spread and sea salt.
6. Spread the topping over the brownie then cut into slices and serve with vanilla ice cream.