Vegan Chocolate & Hazelnut Brownies
Servings Prep Time
10-12Brownies 10Minutes
Cook Time
23Minutes
Servings Prep Time
10-12Brownies 10Minutes
Cook Time
23Minutes
Ingredients
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.
  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.
  7. The brownies can be stored in a tight-lid container for up to 3 days (if they’ll last you that long)