Method:
1 Preheat the oven to 180°C fan-forced. Grease a shallow square silicon cake pan.
2 Place chocolate and butter into a heatproof, microwave-safe bowl. Microwave on Medium/50% for 1-2 minutes, stirring until smooth. Set aside to cool slightly.
3 Stir in sugar and eggs, then fold in hazelnuts and flour. Pour mixture into the cake pan and bake for 10-15 minutes or until a skewer inserted in to the centre has moist crumbs clinging. Stand in pan for 10 minutes.
4 For the chocolate sauce, heat cream in a small saucepan until almost boiling, remove from the heat. Add the chocolate and stir until smooth.
5 Serve a slice or warm brownie drizzled with warm chocolate sauce and scoop of ice-cream.