Coffee ice cream sandwiched between hazelnut-studded brownies—a match made in dessert heaven!
Makes 12 or more squares,
depending on size
1 box fudgy brownie mix
3/4 cup hazelnuts,
skinned and chopped
(see tip below)
coffee ice cream, softened
1 Prepare brownie mix according to package directions. Add hazelnuts, and mix well.
2 Butter and line a 9- x13-inch pan with parchment paper, making sure there are a few inches of overhang on each side. Pour batter into the pan and bake according to package directions.
3 After baking, let cool slightly and lift out of the pan. Using a knife, halve the brownies, crosswise.
4 When completely cool, put one brownie half back into the pan. Top with a 2-inch layer of ice cream, smoothing out the top with an offset spatula. Cover with the other brownie half.
5 Freeze for 4 hours or until set.
6 Slice into squares using a knife dipped in warm water and wiped dry.
Shopping tip: You can find hazelnuts at Sweetcraft, located at 373 Boni Ave., Mandaluyong City. To know more, follow this link: Sweetcraft's website
Substitution tip: No hazelnuts? No problem! You can substitute hazelnuts with any nut you wish—peanuts, almonds, pecans, cashews, etc.
Photography by Patrick Martires | Styling by Liezl Yap
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