Rich & Fudgy Vegan Chocolate Hazelnut Brownies
These fudgy chocolate hazelnut brownies are decadent, full of chocolate flavor, and topped with a luscious ganache. They're made with a rich chocolate hazelnut spread and cacao powder to satisfy all your chocolate cravings—vegan, refined sugar-free, gluten-free, and oil-free.
Equipment
Ingredients
Brownie Ingredients:
- ⅔ cup gluten-free flour
- 1 cup maple crystals
- ¼ cup cacao powder
- 2 tablespoons ground flaxseed
- 6 tablespoons water
- ½ teaspoon vanilla bean powder
- 1 cup Wilderness Poets Chocolate Hazelnut Butter
- ⅓ cup water
Chocolate Ganache:
- 1 cup plant based chocolate chips
- ⅓ cup coconut cream the thick part on top of the can
- raw hazelnuts to taste
Instructions
Prepare the Flax Egg:
- In a small bowl, combine the ground flaxseed and 6 tablespoons of water. Let it sit for 5-10 minutes to thicken.
Mix the Dry Ingredients:
- In a large bowl, sift together the gluten-free flour, maple crystals, cacao powder, and vanilla bean powder.
Combine Wet Ingredients:
- Add the flax egg, Wilderness Poets Chocolate Hazelnut Butter, and ⅓ cup water to the dry ingredients. Stir until just combined, forming a thick batter.
Bake the Brownies:
- Preheat the oven to 400°F (175°C). Grease a baking pan or line it with parchment paper. Spread the batter evenly in the pan. Bake for 25-30 minutes, or until a toothpick inserted comes out clean. Let the brownies cool completely.
Prepare the Ganache:
- In a small saucepan over low heat, melt the vegan chocolate chips and coconut cream, stirring until smooth.
Chill the Ganache:
- Place the ganache in the freezer to chill for 20-25 minutes.
Assemble:
- Spread the chocolate ganache over the cooled brownies. Sprinkle with chopped hazelnuts.
Serve:
- Slice and enjoy these rich, chocolatey hazelnut brownies!
Tried this recipe?Let us know how it was!