Warm Chocolate-Nougat Brownie with Ice Cream

1Pre-heat oven to 325°F (163°C). Lightly oil/spray an 8” x 8” (20 cm x 20 cm) baking dish and line it with parchment paper, then lightly oil/spray the parchment paper, set aside.

2Spread almonds over a small baking tray and toast until light golden brown approx. 8 mins. Set almonds aside to cool.

3 In a bowl, sift together the sugar, flour, cocoa powder, icing sugar and salt. Add ½ cup (125 ml) of the chopped Toblerone and set aside. In a large bowl, whisk together the eggs, canola oil, vanilla extract with 2 tbsp (30 ml) water. Sprinkle the dry ingredients over the wet ingredients, stir until just combined.

4 Pour the batter into the prepared pan, using a spatula to smooth the top, then sprinkle with ½ cup (125 ml) of the chopped Toblerone and a ¼ cup of the toasted almonds. Transfer to the oven and bake until a toothpick inserted into the brownie comes out with just a few crumbs attached, approx. 40 mins. Cool completely before cutting.

5To serve, warm cut brownies slightly and set them in the center of small dessert plates. Top each with a scoop of Compliments French Vanilla Ice Cream, 1 Tbsp (15 ml) toasted almonds and 1 Tbsp (15 ml) of chopped Toblerone.