Easter is chocolate. Yes it\u2019s all manner
\nof other things, but really, in this house, it\u2019s all about the chocolate. So I
\nthought what would be right for Easter Sunday pudding is a really chocolately,
\nreally decadent chocolate brownie ice cream sundae. With hazelnut praline sprinkles
\nand hot chocolate Nutella sauce too. Oh and mini eggs, always mini eggs. <\/p>\n
Serves 4<\/p>\n
Gluten free chocolate hazelnut brownies <\/strong><\/p>\n Makes about 12<\/p>\n Preheat the oven to 180C\/160C fan\/gas mark 4. Line Melt the butter in a saucepan over a low heat. Add NB: You can make these brownies with regular flour Hazelnut praline Line a baking tray with non stick baking parchment. Hot Nutella sauce<\/strong><\/p>\n Heat the milk in a pan until steaming (or use a Photography: Scott Choucino http:\/\/scottchoucino.com\/<\/a> <\/p>\n\n
\na square baking tin approximately 20 x 20cm with baking parchment. <\/p>\n
\nthe chocolate and stir until melted, then add the sugars and stir until
\ndissolved. Remove from the heat and leave to cool for 5 minutes. Add the flour
\nand eggs, beat with a whisk until completely combined, stir through the
\nhazelnuts, then pour into the prepared tin. Bake for 20 \u2013 25 minutes until the
\ncentre is still wobbly. Remove from the oven, cool on a wire rack, then once at
\nroom temperature place in the fridge. Cut once chilled into bite sized chunks. <\/p>\n
\nand chocolate instead \u2013 the quantities remain the same. <\/p>\n
\nsprinkles<\/strong><\/p>\n\n
\nskinless hazelnuts, roughly chopped<\/li>\n<\/ul>\n
\nPlace the sugar into a saucepan and place over a medium heat. Don\u2019t stir and
\nwatch until the sugar turns a golden brown colour. Remove from the heat and add
\nthe hazelnuts. Swirl the pan gently to coat them then pour carefully onto the prepared
\nbaking tray. Don\u2019t touch the praline for 30 minutes and store out of the way of
\ninquisitive fingers as molten sugar is very painful. Break the praline into
\npieces with a rolling pin then blitz in a food processor with the blade
\nattachment until you have sprinkles. <\/p>\n
\nmicrowave). Stir through the Nutella until the sauce is thick and combined. It
\nwill be super shiny once it is. Assemble your Easter Sunday sundae by alternating
\nice cream, brownie bites and praline sprinkles. Add a few mini eggs and then
\npour over the hot Nutella sauce before diving in. <\/p>\n
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