This is by far my favourite brownie recipe!
Ever since I was a child i loved brownies, I don’t think I am unique in that. There is something about the crisp chewy crust and soft fudgy centre, rich with chocolate, sometimes nuts and in this case coffee.
These brownies deliver on every possible level of deliciousness. They include hazelnuts, not just from the nuts themselves, but from the flavour of coffee and chocolate I used, coffee and sea salt.
I drizzled mine with extra dark chocolate, sprinkled them with a little more sea salt and added extra toasted hazelnuts, all our optional of course. As is the choice of nuts, walnuts and pecans work especially well too.
I use a mix of flax and chia as an egg replacement, you can just use flax if you wish. Also, you can swap in for a GF flour blend it should work, however I am yet to try with this particular recipe.
I used a hazelnut flavoured granulated coffee; any strong coffee will work. I also used hazelnut flavoured dark chocolate, again plain will work fine.
- Serves:approx 16
2 tbs ground flax
1 tbs chia seed
8tbs strong brewed coffee
¾ cup soft brown sugar
7 tbs vegan butter
1 cup roughly chopped dark chocolate I used hazelnut flavoured
1 tsp vanilla bean paste
1 scant cup of plain flour
¼ cup raw cacao or Dutch cocoa
1 tsp bicarbonate soda
1 tsp sea salt
¼ cup toasted roughly chopped hazelnuts
50g dark chocolate
Good pinch sea salt
3 tbs roughly chopped toasted hazelnuts
Pre heat the oven to 180C Fan.
Mix the flax, chia and coffee together and set aside
In a metal bowl over a pan of gentle simmering water melt the dark chocolate.
In a free-standing mixer or handheld, whisk together the butter and sugar until light and fluffy.
In another bowl combine the flour, salt, bicarb and cacao powder, set aside.
When the butter and sugar is light and fluffy gradually add in the flax/chia coffee mix, it will curdle, followed by the vanilla bean paste and melted chocolate keep whisking on a low speed until thoroughly combine and glossy.
Remove from the stand and fold through the flour mix and hazelnuts.
Pour into a lined baking dish roughly 8inch square.
Place in the pre heated oven for 30 minutes.
It will seem under cooked but will firm up once cooled. If you like your brownies slightly more cooked continue for a further 5 minutes max.
Remove from the oven and allow to cool in the baking dish., ideally for several hours.
Melt your remaining chocolate and drizzle over the brownies and top with extra se salt and hazelnuts, cut into square, a size of your choosing.