I enjoy this recipe because it delivers intense chocolate flavor with a lovely nutty richness from the Hazella chocolate. The texture comes out fudgy and soft, and the warm brownie paired with cold vanilla ice cream creates that classic hot-and-cold contrast I adore. It’s also incredibly simple to make, yet feels like a restaurant-worthy dessert.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
1¾ cups white sugar ¼ tsp salt 1 tsp vanilla ½ cup unflavoured oil ½ cup butter, melted 4 eggs, room temperature 1 cup flour ⅔ cup cocoa powder ½ tsp baking powder 125g Whittakers Hazella Chocolate
I preheat the oven to 180°C fan bake and line a 26 x 32 cm tray with baking paper.
In a large bowl, I mix together the sugar, salt, vanilla, oil, and melted butter. I add the eggs and whisk until everything is well combined.
I sift in the flour, cocoa powder, and baking powder, then mix until the batter becomes smooth and silky.
I break the Hazella chocolate into squares, stir them into the batter, and pour the mixture into the prepared tray, making sure the chocolate pieces are evenly distributed.
I bake the brownies for 25–30 minutes, or until the center bounces back when lightly pressed. I let the tray cool for 30 minutes before cutting.
For the optional chocolate drizzle, I gently melt the extra chocolate in the microwave in short bursts, stirring between each. I add the oil to loosen it into a drizzling consistency.
I serve the brownie pieces warm with vanilla ice cream, a drizzle of chocolate, and toasted hazelnuts for a delightful crunch.
I sometimes add spoonfuls of Nutella to the batter for extra hazelnut richness.
I swap in milk chocolate chunks or any favorite chocolate flavor if Hazella isn’t available.
I stir in chopped toasted nuts for even more crunch.
I sprinkle flaky sea salt on top after baking for a salted-chocolate finish.
I serve it with caramel sauce instead of chocolate for a different twist.
Storage/Reheating
I store leftover brownies in an airtight container at room temperature for up to 3 days or refrigerate them for up to 5 days. To reheat, I warm individual pieces in the microwave for 10–20 seconds to regain that soft, gooey texture. They also freeze well for up to 2 months.
FAQs
Can I make the brownies ahead of time?
Yes, I bake them in advance and warm each serving just before adding ice cream.
Do I need Hazella chocolate?
No, I replace it with milk chocolate or add Nutella for the hazelnut flavor.
How do I know the brownies are done?
They should spring back slightly when lightly touched in the center.
Can I make them fudgier?
Yes, I slightly underbake them for a gooier texture.
Can I add nuts to the batter?
Absolutely—hazelnuts or walnuts work great.
Can I use dark chocolate instead of milk?
Yes, but the brownies will be richer and less sweet.
Can I double the recipe?
Yes, as long as I use a larger pan or bake in two trays.
Can I omit the chocolate drizzle?
Yes, the brownies are delicious plain or simply with ice cream.
Can I serve these cold?
Yes, but I prefer them warm so the chocolate pieces soften.
Can I use salted butter?
Yes, but I usually reduce or omit the added salt.
Conclusion
I love making this Hazella Brownie Sundae because it’s decadent, comforting, and always a crowd-pleaser. The combination of warm fudgy brownie, cool ice cream, silky chocolate drizzle, and crunchy hazelnuts makes every bite incredible. It’s the kind of dessert that turns an ordinary day into something special.
