Hazelnut brownie affogato
Serves: 2
Prep time: 5 minsTotal time: 
Recipe photograoh by Dan Jones.
Hazelnut brownie affogato
Serves: 2
Prep time: 5 minsTotal time: 
See more recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Ingredients
- 2 tbsp blanched hazelnuts, roughly chopped
- 1 x Taste the Difference Belgian chocolate brownie
- 2 generous scoops vanilla ice cream
- 2 shots espresso, or 50ml freshly made strong coffee
Step by step
- Toast the hazelnuts in a dry frying pan over a low-medium heat for about 3-4 minutes until pale golden. Set aside to cool.
- Roughly chop the brownie into small pieces, then roughly chop the cooled, toasted nuts. Divide the brownie pieces and most of the nuts equally between 2 stemmed glasses.
- Add a generous scoop of vanilla ice cream to each glass, then pour a shot of freshly made espresso over the top of the ice cream. Scatter with the rest of the nuts and serve straight away.
