Vegan Choc-Hazelnut “Brownies”




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).




  • 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)



  • 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


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



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