I made this Vegan Chocolate & Hazelnut Brownies recipe for a potluck after my chocolate hazelnut cupcakes were a big hit and I had some leftover hazelnut flavoring. I ordered the hazelnut butter and extract on Amazon since I couldn’t source them locally. It is a variation of a regular fudgy brownie recipe with just a touch of hazelnut. I also taught the recipe at a recent kids cooking class and the kids loved it. (one of the girls was allergic to hazelnut so we omitted that)

I could go on and on about how I love brownies but I’ll let you try the recipe for yourself 🙂

Chocolate & Hazelnut Brownies varying ideas:

  • It also works well with peanuts and peanut butter if you don’t have hazelnut available.
  • This recipe makes one 8×8 inch pan, I also baked these in a muffin pan before and distributed the batter evenly using an ice cream scoop. (see details in the instructions section)
  • Add 1/4 cup of dark vegan chocolate chips for extra chocolate flavor.

If you like chocolate & hazelnut combo, also check out my chocolate hazelnut cupcakes recipe with hazelnut frosting.

 

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Vegan Chocolate & Hazelnut Brownies
Vegan Chocolate & Hazelnut Brownies
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Rating: 0
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Rate this recipe!
Course Dessert
Cuisine American
Prep Time 10 Minutes
Cook Time 23 Minutes
Servings
Brownies
Ingredients
Course Dessert
Cuisine American
Prep Time 10 Minutes
Cook Time 23 Minutes
Servings
Brownies
Ingredients
Vegan Chocolate & Hazelnut Brownies
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Position a rack in the middle of the oven and preheat to 350° F. Lightly oil an 8 x 8-inch square pan and or standard 12 muffins pan and set aside.
  2. Place a fine mesh sieve over a medium mixing bowl. Add the all-purpose flour, pastry flour, cocoa, organic cane sugar, grounded cane cane sugar, cornstarch and baking powder to the sieve and stir with a whisk to sift the ingredients into the bowl. Whisk the ingredients in the bowl to aerate the mixture.
  3. Whisk the oil, maple syrup, nondairy milk, chocolate extract, hazelnut extract and hazelnut butter, in a separate medium mixing bowl until completely combined. Pour into the dry ingredients and mix with a silicone spatula until the batter, which will be thick, is smooth.
  4. Stir the hazelnuts or mixed nuts, if using, into the batter. Spoon the batter into the prepared pan, and spread into an even layer with a metal spatula. Optional: I sometime choose to bake individual brownies in a muffin pan and scoop the batter using an ice cream scoop, filling each to about 3/4 to allow the brownies to rise in the oven.
    Vegan chocolate & hazelnut brownies
  5. Place the pan in the oven and bake for 23 minutes until the top is set and dry and the sides have pulled just slightly away from the pan.
  6. Remove the pan from the oven and set on a cooling rack. If necessary, bake for a couple more. Let cool completely and serve.
    vegan chocolate & hazelnut brownies
  7. The brownies can be stored in a tight-lid container for up to 3 days (if they'll last you that long)