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A stack of three fudgy hazelnut brownies.

fudgy hazelnut brownies

This recipe for Fudgy Hazelnut Brownies is full of chocolatey deliciousness. It’s vegan, gluten free, has no added oil, and can easily be made refined sugar free. But most importantly these brownies taste absolutely amazing.
5 from 1 vote
Print Recipe
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Afternoon Tea, Dessert
Cuisine vegan, Worldwide
Servings 12 pieces
Calories 284 kcal

Equipment

  • high speed blender
  • mixing bowls
  • kitchen scales
  • 20cm square baking pan

Ingredients
  

  • 100 g hazelnut meal (1 cup)
  • 90 g rolled oats (1 cup)
  • 20 g tapioca flour (2 tbsp)
  • 50 g raw cacao powder or cocoa powder (1/2 cup)
  • 1/2 tsp salt
  • 100 g 70% dark vegan chocolate
  • 140 g almond spread (1/2 cup)
  • 100 g coconut sugar (3/4 cup)
  • 125 ml black coffee (1/2 cup)
  • 1 tsp vanilla essence
  • 45 g hazelnuts (1/4 cup)
  • 45 g choc chips (1/4 cup)

Instructions
 

  • To begin preheat the oven to 160°C/325°F.
  • Bake the hazelnuts for 10 minutes. Rub with a clean tea towel, to remove the skins. Discard the skins. Roughly chop the hazelnuts and reserve for the topping.
  • Now heat the oven to 180°C/350°F and prepare the brownie.
  • Weigh the oats and, using a highspeed blender, blend them into a fine oat flour.
  • In a large mixing bowl add the oat flour, hazelnut meal, tapioca flour, cocoa, salt and bi carb. Give these ingredients a whisk to ensure there are no lumps.
  • Use a double boiler to melt your chocolate. *See original post if you need instructions on setting up a double boiler.
  • Once melted add in the coconut sugar, coffee, almond spread and vanilla essence.
  • Mix well to combine.
  • Pour the chocolate mixture into the dry ingredients and gently mix until just combined. The mixture will be quite thick and not pourable, this is normal.
  • Spoon the mixture into a lined 20cm square tin, smooth out and press the extra choc chips and chopped hazelnuts onto the top.
  • Bake in a preheated oven at 180°C/350°F for 12-15 minutes. Your brownie is done when it is slightly firm to touch.
  • Remove from the oven and allow to cool on a wire rack.
  • Once cooled completely, store in an airtight container in the fridge, these keep well for 5 days.
  • For longer storage store in an airtight container in the freezer. When storing in the freezer line the container with a piece of baking paper and place a layer of baking paper between layers, to allow for easy removal of the pieces.

Notes

  • Don't worry if the brownie seems slightly under-baked, the brownie will firm up as it cools.
  • Be careful not the overcook your brownie. Overcooking will result in a dry brownie.
For more detailed instructions, and to ensure your brownies turn out perfectly, refer to the original blog post.
Calories: 284kcalCarbohydrates: 27gProtein: 7gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 1mgSodium: 120mgPotassium: 233mgFiber: 6gSugar: 11gVitamin A: 1IUVitamin C: 1mgCalcium: 77mgIron: 2mg
Keyword brownies, gluten free brownies
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