Not going to lie, it took me a good few attempts at making vegan brownies before I hit the jackpot. My first attempt was just a molten butter/sugar lava mess – it was super icky. But after many wasted mixtures and a lot of bad words spoken, we ended up here with these rather spiffy looking Vegan Hazelnut Brownies!
I emphasize their spiffiness simply because it wasn’t just the mixture I was trying to perfect – I wanted to make them just a little bit more photogenic than a big block of brownness. I think those tempting looking toasty hazelnuts on top do just the job.
Before becoming a vegan I used to make brownies all the time – not even an exaggeration. I considered them a bit of a specialty – mostly because of the bloomin’ glorious recipe my mum handed to me – so recreating them has been a bit of a project of mine.
The first time I tried it, I just attempted a direct translation of the recipe with the same measurements of everything, but with vegan substitutes. LOLOLOLOL how naive. Of course that didn’t work. But with some tweaks and a little bit of research on the interwebz, I finally found what I was looking for.
This brownie recipe gives you a lovely crisp exterior with a beautifully gooey inside. Not only that but there are big chunks of chocolate and crunchy hazelnuts throughout to make sure you’re getting maximum brownie tastiness in your mouth at all times.
If you take a stab at these Vegan Hazelnut Brownies, let me know how you get on in the comments!
Looking for more recipes like this? Try these…
Chocolate Caramel Rice Crispy Slice
Vegan Rocky Road
Vegan Lamingtons
Vegan Hazelnut Brownies
Ingredients
- 4 tbsp Ground Flaxseed
- 150 ml Water
- 180 grams Self-Raising Flour
- 60 grams Cocoa Powder
- 200 grams Granulated Sugar
- 120 grams Vegan Butter melted
- 2 tsp Vanilla Extract
- 200 grams Dark Chocolate roughly chopped
- 150 ml Almond Milk
- 150 grams Hazelnuts roughly chopped
Instructions
- Preheat oven to 180 degrees celsius. Grease and line an 8" x 12" baking tray.
- In a bowl, mix together the ground flaxseed and 150ml of water. Set aside for at least 5 minutes to create a flax egg.
- Sift flour and cocoa powder into a large bowl, add sugar, chopped chocolate, and half of the chopped hazelnuts then mix well.
- Create a well in the middle of your flour mixture and pour in the melted butter, flax egg, almond milk, and vanilla extract. Combine everything very well until you have a chocolate batter.
- Pour batter into prepared tin and then bake in the oven for 40-45 minutes – or until the top is just set and the middle no longer jiggles.
- Remove from the oven and cook in the tin completely. Cut the slab into brownie squares and enjoy!
Pin these Vegan Hazelnut Brownies!
