Hazelnut Brownie Bombe

• 2 cups (12 ounces) semisweet chocolate chips
• 1/2 cup butter, cubed
• 3 large eggs
• 1-1/2 cups sugar
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• 3/4 cup all-purpose flour
• 3 cups whole hazelnuts, toasted and chopped, divided
• 3 quarts chocolate ice cream, softened if necessary
• 1/2 cup Nutella

1. Preheat oven to 350u0b0. Line bottom of a greased 9-in. springform pan with parchment paper; grease paper.
2. 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.
3. 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.
4. Meanwhile, line a 4-qt. bowl with a 9-in.-diameter top with plastic wrap. Quickly spread ice cream into bowl. Freeze, covered, until firm.
5. 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.

chocolate chips, butter, eggs, sugar, salt, vanilla, flour, whole hazelnuts, chocolate ice cream, nutella

Taken from www.tasteofhome.com/recipes/hazelnut-brownie-bombe/ (may not work)