Hazelnut Butter Fudgy Brownies
9 | slices
Easy | 35 minutes
The ultimate treat, these vegan brownies are full of fudgy chocolate and nut butter goodness, and dairy free! Perfect to bring to any party as afternoon tea or dessert.
Ingredients
🌱 = Get It From The Source
60 gr of chocolate chips or chopped chocolate 🌱
190 gr of hazelnut butter (or other nut butter of choice, choose a runny one) 🌱
170 gr of pumpkin puree or applesauce
110 gr of maple syrup 🌱
1 1/2 tsp of vanilla extract
50 gr of cacao powder 🌱
25 gr of flour (oat/buckwheat or plain wheat flour) 🌱
1/2 tsp of baking powder 🌱
1/4 tsp of salt 🌱
Method
- Preheat the oven to 180 C and line a 7x7” square baking tin with parchment paper.
- Start by melting the chocolate in the microwave at the lowest setting, stirring every 30 seconds.
- In a medium bowl, mix the nut butter, pumpkin puree, maple syrup and vanilla extract until combined.
- In another bowl, stir together the cacao powder, flour, baking powder and salt.
- Add to the wet ingredients bowl mixing until well incorporated.
- Pour in the melted chocolate and mix again.
- Transfer to the prepared tin, spreading the batter evenly.
- Top with chopped chocolate, chocolate chips or chopped nuts. These are topped with a mix of coffee chocolate and chocolate covered hazelnuts.
- Bake for 35 minutes.
- Leave to cool completely before slicing.
- Even better, make the brownies in the evening and let them to set in the fridge overnight.
- Enjoy by themselves, with some custard cream or ice cream.
This recipe was developed by trained chef and plant-based nutrition specialist, Alessandra - @sweetnutrition_byale
