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Hazelnut brownies

Hazelnut brownies

Hazelnut brownies have been on my mind for some time. I looked at raw options (too much effort and dishes) I tried some vegan versions but the texture just wasn’t right. Then I just decided that I was going to give my own spin on this ever so delish dessert. So obviously a brownie has to be crusty on the outside and dense on the inside and so chewy and smooth when eaten. Am I right? But how do you get the texture right without them eggs? Well, I think I got the consistency pretty on point this time.

Hazelnut brownies have been on my mind for some time. I looked at raw options (too much effort and dishes) I tried some vegan versions but the texture just wasn’t right. Then I just decided that I was going to give my own spin on this ever so delish dessert. So obviously a brownie has to be crusty on the outside and dense on the inside and so chewy and smooth when eaten. Am I right? But how do you get the texture right without them eggs? Well, I think I got the consistency pretty on point this time.

Hazelnut brownies

August is such a beautiful season for fresh berries and I have picked some fresh wild blackberries that I can’t wait to use in some pies, drinks, and syrups. the heat has slightly toned down a bit and the cooler mornings are embraced with rusks and a cup of jo on our front porch. Our son at this stage just absolutely loves tractor’s so, the fresh brew can’t be enjoyed for so long until my husband has to get up and show him the neighbors tractor. Th life of a kid, the simplicity thereof.

Hazelnut brownies

I recently saw the elderberries and these tiny berries are quite difficult to harvest than wild blackberries. I made an elderberry syrup that I am not quite sure how to use just yet. Think a cordial or a gin an T is in order. I am daily amused by nature and how much fruit is around us, I totally missed this when we just moved here two years ago. I was pregnant by the way fully consumed by all things baby. Flowers are blooming from tree’s you just through was a basic tree, but here the plainest old tree has the most beautiful flowers.  I remember my mothers garden lined with fruit and how I enjoyed figs, grapes, and peaches. All these beautiful stone fruits and berries can be used in so many varied recipes.

wild blackberries

There is not a whole lot that comes close chocolate and even better chocolate hazelnut desserts. Hazelnut chocolate is still one of my mothers most favorite things to eat and I have to say that it’s a close favorite of mine too. Baking the perfect brownie is like happiness in a bowl. Don’t you agree that a good brownie and cup of coffee just makes your day a whole lot better? My son wanted more and more, but as you know cocoa is not the best for the little one’s a.k.a one super hyper up baby!

But you can have a couple of these… they, of course, are pretty healthier than the original and pretty hard to refuse.

Recipe

0
min
Prep Time
0
min
Cook Time

Serves

4-6 people

Hazelnut brownies

Hazelnut brownies

Ingredients 

  • 1 cup spelt flour (can be subbed by any flour you prefer like whole wheat/oat flour)
  • 1/4 cup almond flour
  • 2/3 cup cocoa powder
  • 1/2 cup coconut sugar
  • 1 tsp vanilla essence
  • 1/2 cup agave
  • 1/2 cup coconut oil
  • 1/2 cup almond milk or soy milk or coconut milk
  • 2/3 cup chopped hazelnuts
  • 1 tsp baking powder
  • 1/4 tsp salt

Ganache

  • 1/2 cup vegan chocolate chopped
  • 1/3 cup coconut cream or almond cream
  • 1/2 cup roasted chopped hazelnuts

Alternatively, you can make your own chocolate with 2/3 cup coconut oil, 2/3 cup agave, 2/3 cup cocoa powder and a pinch of salt. Mix and then pour on to the brownies. Place in fridge to set.

Method

  1. Preheat oven to 175 degrees Celcius.
  2. Mix together the flour, almond meal, sugar, cocoa powder, baking powder, salt, and hazelnuts.
  3. Mix together the vanilla essence, agave, coconut oil and almond milk add this to the dry ingredients.
  4. Mix well till the batter comes together and pour into a parchment paper lined square baking tin.
  5. Bake for 15-20 minutes and remove to cool.
  6. To make the ganache, place the chocolate in a bowl and microwave one minute at a time till melted, add the almond cream and mix well, till the chocolate thickens ever so slightly.
  7. Smear on to the brownies and then add the chopped hazelnuts on top.
  8. Eat right away or place in the fridge and remove half an hour before serving time.
  9. Place in an airtight container or in the fridge for up to one week.

These brownies are just the perfect weekend treat, hope you will try them pretty soon!!

I’ll keep you updated about what I decided to make with all these berries, in the meantime check out these blackberry cheesecake slices and blackberry plum cupcakes. 

M*

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