Vegan Hazelnut Butter Fudgy Brownies | The Source Bulk Foods
Vegan Hazelnut Butter Fudgy Brownies https://www.thesourcebulkfoods.co.uk/wp-content/uploads/2021/12/Fudgy-Brownies-1.jpg Vegetarian, Dairy-Free, Vegan Friendly, Desserts, Snacks 🌱 = Get it from The Source 60g of chocolate chips or chopped chocolate 🌱 190g of hazelnut butter (or other nut butter of choice, choose a runny one) 🌱 170g of pumpkin puree or applesauce 110g of maple syrup 🌱 1 1/2 tsp of vanilla extract 50g of cacao powder 🌱 25g of flour (oat/buckwheat or plain wheat flour) 🌱 1/2 tsp of baking powder 🌱 1/4 tsp of salt 🌱 Preheat the oven to 180 C and line a 7×7” square baking tin with parchment paper. Start by melting the chocolate in the microwave at the lowest setting, stirring every 30 seconds. In a medium bowl, mix the nut butter, pumpkin puree, maple syrup and vanilla extract until combined. In another bowl, stir together the cacao powder, flour, baking powder and salt. Add to the wet ingredients bowl mixing until well incorporated. Pour in the melted chocolate and mix again. Transfer to the prepared tin, spreading the batter evenly. Top with chopped chocolate, chocolate chips or chopped nuts. These are topped with a mix of coffee chocolate and chocolate covered hazelnuts. Bake for 35 minutes. Leave to cool completely before slicing. (Even better, make the brownies in the evening and let them to set in the fridge overnight.) Enjoy by themselves, with some custard cream or ice cream. This recipe was developed by trained chef and plant-based nutrition specialist, Alessandra – @sweetnutrition_byale PT50M
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Vegan Hazelnut Butter Fudgy Brownies

Vegan Hazelnut Butter Fudgy Brownies DOWNLOAD RECIPE

Vegan Hazelnut Butter Fudgy Brownies

The ultimate treat, these vegan brownies are full of fudgy chocolate and nut butter goodness! Perfect to bring to any party as afternoon tea or dessert.

INGREDIENTS

🌱 = Get it from The Source

60g of chocolate chips or chopped chocolate 🌱
190g of hazelnut butter (or other nut butter of choice, choose a runny one) 🌱
170g of pumpkin puree or applesauce
110g of maple syrup 🌱
1 1/2 tsp of vanilla extract
50g of cacao powder 🌱
25g of flour (oat/buckwheat or plain wheat flour) 🌱
1/2 tsp of baking powder 🌱
1/4 tsp of salt 🌱

TIME

50 Minutes

SERVES

9 Brownies

DIFFICULTY
METHOD

Preheat the oven to 180 C and line a 7×7” square baking tin with parchment paper.

1

Start by melting the chocolate in the microwave at the lowest setting, stirring every 30 seconds.

2

In a medium bowl, mix the nut butter, pumpkin puree, maple syrup and vanilla extract until combined.

3

In another bowl, stir together the cacao powder, flour, baking powder and salt.

4

Add to the wet ingredients bowl mixing until well incorporated.

5

Pour in the melted chocolate and mix again.

6

Transfer to the prepared tin, spreading the batter evenly.

7

Top with chopped chocolate, chocolate chips or chopped nuts. These are topped with a mix of coffee chocolate and chocolate covered hazelnuts.

8

Bake for 35 minutes.

9

Leave to cool completely before slicing. (Even better, make the brownies in the evening and let them to set in the fridge overnight.)

10

Enjoy by themselves, with some custard cream or ice cream.

This recipe was developed by trained chef and plant-based nutrition specialist, Alessandra – @sweetnutrition_byale

11

Dessert

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