This is my favourite-ever brownie recipe, as it delivers on every possible level of deliciousness, with rich flavours of hazelnut, coffee and chocolate, and that essential pinch of sea salt. Here, I've used hazelnut-flavoured coffee and dark chocolate to ramp up the nuttiness, but any strong coffee and plain chocolate will work.
Drizzled with extra-dark chocolate, sprinkled with a little more sea salt, and topped with toasted hazelnuts, these are dark, decadent and absolutely irresistible. Of course, if you're not a fan of hazelnuts, you can use whichever nuts take your fancy – walnuts and pecans work especially well.
To make these plant-based, I've replaced the egg with a mix of ground flax and chia seeds, but you can just use flax, if you like. You can also swap the flour for gluten-free if necessary. Although there's no reason it shouldn't work, I've yet to try this particular recipe with gluten-free flour, so if you give it a go I'd love to hear what you think!
For the brownies
2 tbsp ground flax
1 tbsp chia seeds
8 tbsp strong brewed coffee
1 cup dark chocolate, roughly chopped – I used hazelnut flavour
1 cup plain flour
1 tsp sea salt
1 tsp bicarbonate soda
¼ cup cocoa powder or raw cacao
7 tbsp vegan butter
¾ cup soft brown sugar
1 tsp vanilla bean paste
¼ cup toasted hazelnuts, roughly chopped
50g dark chocolate
Good pinch sea salt
3 tbsp toasted hazelnuts, roughly chopped
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