Hazelnut brownies

Ingredients

• 110 g dairy-free dark chocolate (52% cacao)
• 40 g dairy-free dark chocolate (74% cacao)
• 110 g blanched unsalted hazelnuts
• 65 g vegan butter
• 35 g sunflower oil
• 90 g brown sugar
• 25 g cornstarch
• 25 g chickpea flour
• 100 ml soy milk
• 1 teaspoon vanilla extract
• 1 teaspoon rum extract (or rum)
• 100 g bread flour
• 1 teaspoon baking powder

Missing an ingredient?

• What to use instead of sunflower oil
• What to use instead of dark chocolate
• What to use instead of all-purpose flour
• What to use instead of cornstarch
• What to use instead of soy milk
• What to use instead of baking powder
• What to use instead of vegan butter

Instructions

1. Chop both chocolates with a knife and melt them together in a double boiler over low heat. Preheat the oven to 180°C (350°F) and line a square or rectangular pan with parchment paper.
2. Lightly crush the hazelnuts.
3. Beat the vegan butter and gradually add the oil, sugar, cornstarch, chickpea flour, soy milk, vanilla and rum. Then, gradually, the flour and baking powder.
4. When it's well mixed, add the melted chocolate while beating, and the hazelnuts.
5. Pour the batter into the pan and bake at 180°C (350°F) for 35-38 minutes, until it has risen a little and turned lightly golden.
6. Let it cool on a wire rack before cutting.

Nutrition facts

Approximate, per serving (about 102 g). Calculated with data from USDA FoodData Central.