Vegan Choc-Hazelnut “Brownies”

 

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I really tossed up whether to call these brownies or not. While they are as rich and fudgy as their namesake, they definitely lack the crusty top that makes a brownie…well, a brownie. So take the name with a pinch of salt. Expect a fudgy, spongy ~cake~ type creation that you can only eat a small portion of or you’ll wind up feeling ill (speaking from experience as always).

 

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INGREDIENTS

  • 2 tbsp chia seeds
  • 6 tbsp water
  • ¾ cup hazelnut meal*
  • ¾ cup plain flour
  • 4 tbsp cocoa powder
  • 1 tsp baking powder
  • Pinch salt
  • 1.5 cups vanilla soy milk* (I used So Good)
  • ½ cup brown sugar
  • ½ cup vegan butter (I used Nuttelex)
  • Extra hazelnuts for decoration (optional)

 

METHOD

  • Preheat oven to 170ºC
  • Create chia eggs by combining chia seeds and water in a small bowl and leave to gel for at least 15 minutes
  • Sift hazelnut meal, flour, cocoa powder and baking powder into a large mixing bowl. Add sugar and mix to combine
  • Add milk and melted butter, stir to combine, ensuring there are no lumps (I used a whisk at this stage)
  • Add chia eggs and stir again
  • Line a slice tin (~20x20cm but no stress if slightly different) with baking paper and place mixture in tin. Top with extra hazelnuts and bake for 20-25 minutes. The cake is cooked when a skewer comes out clean, however can overcook very quickly – it still needs to have a slight ‘jiggle’
  • Leave to cool completely in tin before slicing. Enjoy!

* Hazelnuts and hazelnut meal are both quite expensive, so feel free to change this to almond meal. You won’t get the hazelnut taste, but it will still be nutty

* Feel free to replace the soy milk with your preferred non-dairy milk of choice. If you’re using an unsweetened milk, you may have to adjust the sugar content, but taste your batter and adjust according to your personal preferences

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Let me know if you make these! I’d love to know what you think 🙂

x

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