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Hazella Brownie Sundae

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A rich, fudgy brownie studded with Whittaker’s Hazella chocolate, served warm with vanilla ice cream, silky chocolate drizzle, and toasted hazelnuts. This sundae-style dessert delivers intense chocolate flavour, nutty sweetness, and that irresistible warm–cold contrast.

Ingredients

1 3/4 cups white sugar

1/4 tsp salt

1 tsp vanilla

1/2 cup unflavoured oil

1/2 cup butter, melted

4 eggs, room temperature

1 cup flour

2/3 cup cocoa powder

1/2 tsp baking powder

125 g Whittakers Hazella Chocolate, broken into squares

To Serve

Vanilla ice cream

50 g Whittakers Hazella Chocolate

2 tsp oil

Toasted chopped hazelnuts

Instructions

  1. Preheat the oven to 180°C fan bake. Line a 26 × 32 cm tray with baking paper.
  2. In a large bowl, combine sugar, salt, vanilla, oil, and melted butter. Add the eggs and whisk until well blended.
  3. Sift in the flour, cocoa powder, and baking powder. Mix until the batter becomes smooth and silky.
  4. Fold in the Hazella chocolate pieces, ensuring even distribution.
  5. Pour the batter into the prepared tray and smooth the top.
  6. Bake for 25–30 minutes, or until the centre springs back when lightly pressed. Cool in the tray for 30 minutes before cutting.
  7. For the optional drizzle: melt the additional Hazella chocolate in short microwave bursts, stirring between each. Add the oil and mix until smooth and pourable.
  8. Serve warm brownie pieces with vanilla ice cream, chocolate drizzle, and toasted hazelnuts.

Notes

Slight underbaking yields an extra-fudgy centre.

Add spoonfuls of Nutella to the batter for deeper hazelnut flavour.

Swap Hazella for any favourite chocolate if unavailable.

A sprinkle of flaky sea salt enhances the chocolate.

Nutrition

Find it online: https://chocolatecoveredamy.com/hazella-brownie-sundae/