Warm Five Nuts Brownie Recipe

Preheat and prep

Preheat the oven to 170°C (340°F). Line an 18–20 cm (7–8 in) square baking pan with parchment paper, leaving an overhang for easy removal, and lightly butter the paper.

Melt chocolate and butter

In a heatproof bowl set over barely simmering water (double boiler), combine 115 g chopped bittersweet chocolate and 115 g butter. Stir gently until fully melted and smooth. Remove from heat and let cool 3–5 minutes.

Mix eggs and sugar

In a separate bowl, whisk 150 g granulated sugar with 2 large eggs and 1 tsp vanilla extract until combined and slightly ribboning (about 1–2 minutes).

Combine wet and dry

Slowly whisk the cooled chocolate mixture into the egg-sugar mixture until homogeneous. Sift in 65 g all-purpose flour, 15 g cocoa powder and 1 tsp fine salt. Fold gently with a spatula just until no streaks of flour remain—do not overmix.

Bake

Pour batter into the prepared pan and smooth the top. Bake at 170°C (340°F) for 20–25 minutes until the edges are set and a toothpick inserted in the center comes out with a few moist crumbs (for a fudgy center). Remove from oven and let cool in pan 10 minutes.

While the brownie bakes, combine 40 g walnuts, 30 g pecans, 25 g chopped toasted hazelnuts, 20 g almonds and 25 g cashews in a dry skillet over medium heat. Toast, stirring, 3–4 minutes until fragrant and lightly golden. Add 1 tablespoon light brown sugar and 1/4 tsp sea salt in the last 30 seconds; toss to glaze. Remove from heat and cool slightly.

When the brownie has baked 10 minutes and is still warm, scatter the warm five-nut mix evenly over the surface so the nuts adhere slightly to the top. Return the pan to the oven for 3–5 minutes to set the nut glaze if desired. Cool on a wire rack until warm (not hot).

Make the crumble while the brownie cools: place 100 g finely chopped white chocolate and 15 g butter in a small heatproof bowl over barely simmering water. Stir until melted and glossy. Remove from heat and quickly stir in 30 g biscuit crumbs until combined into a coarse crumble. Spread on a sheet of parchment to firm slightly (2–3 minutes). Break into small pieces.

Using the parchment overhang, lift the brownie from the pan and transfer to a cutting board. Cut into 4 equal squares.

Place one warm brownie square on each plate. Top each with a scoop of vanilla ice cream. Sprinkle the white chocolate crumble over the ice cream and brownie, finish with a light pinch (about 1/8–1/4 tsp) of flaky sea salt over each portion to enhance flavor. Serve immediately so the brownie is warm and ice cream slightly melting.