Sweet, Snacks

Coffee and hazelnut brownies

My favourite ever brownie recipe!

These brownies deliver on every possible level of deliciousness. They include hazelnuts - not just from the nuts themselves, but also 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 more toasted hazelnuts, all optional of course. As is the choice of nuts; choose what you like, walnuts and pecans work especially well with this.

I use a mix of flax and chia as an egg replacement, you can just use flax if you wish. Also, you can swap for a GF flour blend it should work, however I am yet to try with this particular recipe. I’d love to hear how it goes if you do.

This recipe uses a hazelnut-flavoured granulated coffee and dark chocolate, but any strong coffee or plain chocolate will work too.


SERVES:
approx 16

Ingredients

For the brownies

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

To finish

50g dark chocolate

Good pinch sea salt

3 tbs roughly chopped toasted hazelnuts

Instructions

  1. Preheat the oven to 180°C Fan.
  2. Mix the flax, chia and coffee together and set aside
  3. In a metal bowl over a pan of gentle simmering water melt the dark chocolate.
  4. In a free-standing mixer or handheld, whisk together the butter and sugar until light and fluffy.
  5. In another bowl combine the flour, salt, bicarb and cacao powder, set aside.
  6. 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.
  7. Remove from the stand and fold through the flour mix and hazelnuts.
  8. Pour into a lined baking dish roughly 8-inch square.
  9. Place in the preheated oven for 30 minutes.
  10. 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.
  11. Remove from the oven and allow to cool in the baking dish, ideally for several hours.
  12. Melt your remaining chocolate and drizzle over the brownies and top with extra sea salt and hazelnuts, cut into square, a size of your choosing.

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