Vegan Brownie with Organic Hazelnut Oil Cold Pressed
Ingredients (for 8 persons)
- 150 g dark chocolate (make sure it’s dairy-free)
- 100 g brown sugar or coconut sugar
- 70 ml hazelnut oil
- 2 tablespoons hazelnut or almond butter (for creaminess)
- 120 ml plant-based milk (oat, soy, or hazelnut)
- 1 teaspoon vanilla extract (optional)
- 80 g flour (wheat or gluten-free mix)
- 20 g unsweetened cocoa powder
- 1/2 teaspoon baking powder
- A pinch of salt
- 50 g chopped hazelnuts (optional but delicious)
Preparation
- Preheat the oven to 180°C (350°F).
- Melt the dark chocolate with the plant milk over low heat or in the microwave. Stir until smooth.
- Add the hazelnut oil, hazelnut (or almond) butter, and sugar. Mix well.
- Stir in the vanilla, flour, cocoa powder, baking powder, and salt. Mix until smooth and combined.
- Fold in the chopped hazelnuts.
- Pour the batter into a baking pan lined with parchment paper.
- Bake for 22–25 minutes, the center should stay slightly soft. Don’t overbake to keep it fudgy.
- Let it cool completely before slicing (at least 1 hour, or refrigerate for better texture).