Just like their name suggests, these rich and fudgy chocolate hazelnut brownies are secretly heathy, made with wholefoods but taste just as delicious as “regular” brownies. They are easy to make in one bowl, are naturally vegan and gluten-free and studded with chunks of hazelnuts and Dark Hazelnut Chocolate bar.
By Nourishing Amy
Chocolate Berry Overnight Oats
Prep Time: 35 mins
Serves: 16 People
Ingredients
For the brownies
200g applesauce or mashed banana
90g runny almond or cashew butter
60ml maple syrup
70g coconut or caster sugar
1 tsp vanilla essence
1 tsp ground coffee (mixed with 1 tbsp hot water)
105g oat flour* or plain flour
50g cocoa powder
1 tsp bicarbonate of soda
A pinch of salt
90g Dark Hazelnut Chocolate, chopped
50g hazelnuts, chopped
To decorate
Melted chocolate
Extra hazelnuts
Flaky salt
Method
Step 1
Preheat the oven to 160Fan/180*C and line an 8-inch square tin with baking paper.
Step 2
Add the applesauce, almond/cashew butter, maple syrup, sugar, vanilla and coffee to a large mixing bowl and whisk until smooth
Step 3
Pour in the oat flour (or if using plain flour, be sure to sift it into the bowl), and sift in the cocoa powder and the bicarbonate of soda and add the salt. Whisk to a smooth batter with no specks of flour
Step 4
Fold in most of the chopped chocolate and hazelnuts. Pour into the baking tin and smooth over the top. Sprinkle over the remaining chocolate and hazel nuts and bake for 25-30 minutes until firming up at the edges and slightly softer in the middle – there will be some specks of batter if you insert a skewer into the centre (you don’t want it to be clean otherwise they will be overbaked and cakey not fudgy).
Step 5
Allow to cool for 10 minutes, lift out the tin and cool for another 30 minutes before slicing with a sharp hot knife into 16 squares.
Step 6
Drizzle with melted chocolate, some extra hazelnuts and flaky salt.
