Double Chocolate Hazelnut Brownies

by Edward Daniel

Double Chocolate Hazelnut Brownies
Prep time
Cook time
Total time
Double Chocolate Hazelnut Brownies I can never quite get enough off. I prepared these as I was busily doing my day job and then coming home to do the last edits for my first book “Essence: The Beginner’s Guide to Veganism”. These brownies go well with a nice cuppa as the smell comes wafting through the air as I work. I love the taste of hazelnuts and chocolate – it’s like getting a double hit.
Recipe type: Dessert, Snack
Cuisine: Vegan
Serves: 16
  • 4tbs flaxseeds
  • 12tbs filtered water
  • 100g raw unrefined sugar
  • 150ml olive oil
  • 340g “00” doppio flour
  • 60g chestnut flour
  • 50g cocoa
  • 50g coconut flakes
  • For the topping
  • 150g dark chocolate (at least 70% cocoa)
  • 50g coconut oil
  • 60ml vegan cream
  • 75g hazelnuts
  • 50g raisins
  1. Preheat the oven to gas mark 180g Celsius.
  2. In a food mixer whizz together the flaxseeds with the filtered water. Combine in the sugar. Add the oil and then the remaining ingredients.
  3. Line a baking tray with coconut oil. Line with a piece of baking parchment. Pat the mixture into the bottom and sides of the tray.
  4. Bake the mixture in the oven for 15 minutes. It should still have a moist texture.
  5. Remove from the oven.
  6. Place a glass bowl over boiling water (or even over a bain marie). Add the dark chocolate and melt with the coconut oil. Add the vegan cream, hazelnuts and raisins.
  7. Pour the melted chocolate mixture on top of the cake. Smooth over so that the chocolate covers all the surface. Set to one side.
  8. When cooled, using a knife, cut into squares and set to one side.
  9. Serve.




EthiVegan by Edward Daniel

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Edward x


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