Hazelnut chocolate brownies

[Serves 8–10]

90g butter
75g dark chocolate
2 eggs
175g golden brown sugar
½ cup toasted hazelnuts, roughly chopped
70g self-raising flour
1½ tbsp cocoa, sifted
Pinch of salt
Cocoa powder for dusting

For the butterscotch sauce

¼ cup butter
1 cup light brown sugar
½ cup golden syrup
1 cup double cream
2 tbsp Frangelico liqueur
1 tsp vanilla extract

To serve

Chocolate ice cream

1. Preheat oven to 170°C. Melt butter and chocolate in a heat-proof bowl set over a pot of water. Once chocolate is melted, remove bowl from heat and allow the mixture to cool a little.
2. In a large bowl, whisk together the eggs and sugar, then stir in the nuts and add the melted chocolate. Sift together the flour, cocoa and salt, and fold through the chocolate mixture.
3. Pour into a greased, lined 20cm square baking tin and bake for 30–35 minutes, or until cooked through but still soft in the centre.  
4. For the butterscotch sauce: melt butter, sugar and syrup together in a pot over a low heat. Simmer for a few minutes or until slightly thickened. Remove from heat.
5. Stir through cream, Frangelico and vanilla.
6. To serve: cut brownies into squares, serve with butterscotch sauce and ice cream. Dust with cocoa powder.