HAZELNUT BROWNIE BOMBE

Hazelnut Brownie Bombe image

I love making ice cream bombes-they look so elegant yet are incredibly simple to make. -Melissa Millwood, Lyman, South Carolina

Provided by Taste of Home

Time 1h40m

Yield 16 servings.

Number Of Ingredients 10

Ingredients

2 cups semisweet chocolate chips
1/2 cup butter, cubed
3 large eggs, room temperature
1-1/2 cups sugar
1/2 teaspoon salt
1 teaspoon vanilla extract
3/4 cup all-purpose flour
3 cups whole hazelnuts, toasted and chopped, divided
3 quarts chocolate ice cream, softened if necessary
1/2 cup Nutella

Steps:

Preheat oven to 350°. Line bottom of a greased 9-in. springform pan with parchment; grease paper., In a microwave, melt chocolate chips and butter; stir until smooth. Cool slightly. In a large bowl, beat eggs, sugar and salt. Stir in vanilla and chocolate mixture. Add flour, mixing well. Stir in 1 cup hazelnuts., Spread into prepared pan. Bake 55-60 minutes or until a toothpick inserted in center comes out with moist crumbs (do not overbake). Cool completely in pan on a wire rack., Meanwhile, use plastic wrap to line a 4-qt. bowl with a 9-in.-diameter top. Quickly spread ice cream into bowl. Freeze, covered, until firm., Loosen sides of brownie with a knife; remove rim from pan. Transfer brownie to a serving plate and remove paper. Spread top with Nutella. Invert ice cream mold onto brownie; remove bowl and plastic wrap. Immediately press remaining hazelnuts onto ice cream. Freeze, covered, at least 1 hour before serving. Cut into wedges.

Nutrition Facts : Calories 960 calories, Fat 62g fat (22g saturated fat), Cholesterol 118mg cholesterol, Sodium 278mg sodium, Carbohydrate 101g carbohydrate (84g sugars, Fiber 9g fiber), Protein 15g protein.