Vegan "Nutella" Brownies

Fudgey brownies filled with a vegan chocolate hazelnut spread!

 

Remember when I made those delicious "Nutella" banana muffins with the best vegan chocolate hazelnut spread? Well I'm at it again with that gorgeous spread from The Skinny Food Co, but this time I've stuffed my brownies with it. stirring through a condiment really upgrades the brownies to be slightly more rich and slightly more fudgey. I topped mine with some freshly roasted hazelnuts for a delightful crunch and for that beautiful aroma and I think this may be my new favourite traybake. These brownies are the perfect dessert when you want something a little more indulgent and a good old chocolate fix :)

If you love chocolate and hazelnuts....

Check out my other recipes for more inspiration!

• Chocolate Hazelnut Rice Pop Bars
• Vegan "Nutella" Stuffed Cookies
• "Nutella" Banana Muffins

Recipe

Prep: 20 minutes

Cook: 22 minutes

Serves: 16

Notes:

• If you cannot find the vegan yoghurt, any greek style yoghurt should work as long as its on the thicker side - this makes the brownies fudgy!
• Any chocolate hazelnut spread will work if you cannot find the Skinny Food Co. I'd also recommend Meridian, or Jim Jams.

Ingredients

• 200g Plain flour
• 40g Cocoa powder
• 250g Caster sugar
• 100g Butter, melted
• 120g Chocolate Hazelnut spread - I used the Skinny Food Co
• 150g Dark chocolate, chopped
• 130g Alpro Greek Yoghurt
• 40ml Soya milk
• 1 tsp instant coffee granules
• Pinch of salt
• 100g Roasted hazelnuts, roughly chopped

Method

1. Preheat the oven to 170℃ and grease and line an 8-inch square baking tin. 
2. Sift together the flour, cocoa powder, instant coffee and salt.
3. Place the butter, sugar and milk in a saucepan over a low heat. Stir until the butter is melted and the sugar is fully dissolved - it should be hot but not yet boiling.
4. Remove the pan from the heat and add the chopped chocolate. Stir until the chocolate is fully melted then stir in the yoghurt. 
5. Add the sifted dry ingredients and stir until fully combined. 
6. Spoon the batter into the cake tin then sprinkle on the hazelnuts. 
7. Bake for about 22 minutes, until a knife inserted comes out with moist crumbs but no wet batter. If it comes out clean the brownies are overcooked. 
8. Leave the brownies to cool in the tin before removing and slicing. Best stored in an airtight container at room temperature for up to 5 days. Enjoy!

Christina

xx