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Dry Ingredients 4 cups (400g) ground, roasted hazelnuts 3 tbsp cacao powder 3 teaspoon baking powder Wet Ingredients ¾ cup (220ml) maple syrup little less than ½ cup (90ml) plant milk Other ⅓ cup (60g) chocolate chips ¾ cup (100g) blanched roasted hazelnuts + more as a topping
Preheat oven to 180°C degrees.
Place all dry ingredients into a large bowl and mix well using a whisk to avoid clumps.
Add in all the wet ingredients and stir until the dough is well combined.
Add half of the hazelnuts into a food processor, pulse 2 or 3 times until broken down.
Then fold in chocolate chips and hazelnuts.
Transfer mixture to a baking tin (mine was 25x17cm) lined with parchment paper.
Top with more blanched, roasted hazelnuts.
Bake for 25 min.
Turn off the heat and leave brownies in the oven for another 10 minutes before removing them.
Let cool completely.
Serving: 1 brownie. | Calories: 623 kcal | Carbohydrates: 34 g | Protein: 20 g | Fat: 51 g | Saturated Fat: 5 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 8 g | Trans Fat: 0.01 g | Cholesterol: 0.4 mg | Sodium: 112 mg | Potassium: 202 mg | Fiber: 11 g | Sugar: 15 g | Vitamin A: 27 IU | Vitamin C: 1 mg | Calcium: 275 mg | Iron: 4 mg
All nutritional information is based on third-party calculations and should be considered estimates.
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