Instructions

1. Lightly spray a slow cooker with cooking spray
2. In a medium bowl combine brownie mix, butter, eggs and water until smooth.  Stir in hazelnuts and spread into the bottom of your slow cooker.  Dollop the chocolate hazelnut spread over the top and swirl slightly.
3. In another medium bowl combine sugar, cocoa powder and boiling water.  Slowly pour mixture over brownie layer in the slow cooker.
4. Cover and cook on high for 2 ½ hours.  If possible, remove slow cooker from base and allow to cool, covered, for 45 minutes.
5. Place into individual cups and top with ice cream, hazelnut magic shell (recipe below) and additional chopped hazelnuts, if desired

Hazelnut Magic Shell

1. In a microwave safe bowl, add all ingredients and microwave in 30 second intervals until completely melted and smooth, stirring after each time.*
2. Store in refrigerator.  Drizzle over ice cream, brownies, pound cake, etc.
3. *if your chocolate happens to seize, which mine did a little bit, gradually add in more coconut oil and continue to melt until liquefied.