Hazelnut Brownie Bombe

Directions

• Preheat oven to 350°. Line bottom of a greased 9-in. springform pan with parchment; grease paper.
• In a microwave, melt chocolate chips and butter; stir until smooth. Cool slightly. In a large bowl, beat eggs, sugar and salt. Stir in vanilla and chocolate mixture. Add flour, mixing well. Stir in 1 cup hazelnuts.
• Spread into prepared pan. Bake 55-60 minutes or until a toothpick inserted in center comes out with moist crumbs (do not overbake). Cool completely in pan on a wire rack.
• Meanwhile, use plastic wrap to line a 4-qt. bowl with a 9-in.-diameter top. Quickly spread ice cream into bowl. Freeze, covered, until firm.
• Loosen sides of brownie with a knife; remove rim from pan. Transfer brownie to a serving plate and remove paper. Spread top with Nutella. Invert ice cream mold onto brownie; remove bowl and plastic wrap. Immediately press remaining hazelnuts onto ice cream. Freeze, covered, at least 1 hour before serving. Cut into wedges.