Vegan Nutella Inspired Brownies

Recipe testing today turned out to be a success with these delicious gluten free and vegan brownies being produced! I honestly didn't think they would turn out as good as they did but I was super excited when I managed to squeeze all the intended elements in to ensure I would make a mouthwatering brownie to suit the list of dietary requirements I needed.

They are like your typical brownies with the crispy outer layer and the yummy almost gooey chewy centre that literally just melts in your mouth. Make them for an at home morning or afternoon tea snack, to take to work or for perhaps an up and coming party?! I promise you no-one will even know they are healthier and much better for your health! :)

Yields: 10 brownies

Prep time: 10 minutes

Cooking time: 22 - 28 minutes

Ingredients

Dry Ingredients:

1 cup gluten free plain flour (I used Orgran plain with quinoa mix)
2 cups hazelnut meal
1 cup organic cocoa powder
Pinch Himalayan rock salt
1 tsp aluminium/gluten free baking powder
1.5 cups coconut sugar

Wet Ingredients:

1 cup vegan butter or coconut oil (I used nuttlex) (melted)
1 tbs alcohol free vanilla extract
4 vegan eggs (I used Orgran egg replacers)
(Optional – add an extra tsp stevia if you prefer sweeter)

Suggested optional add ins: Vegan Chocolate to shave over the top once out of the oven or 1/2 cup vegan chocolate chips throughout the mix (added in last).

Method

Preheat the oven to 260°C (320°F). Line an (25 × 25 cm) baking tray with baking paper.
In a medium mixing bowl, mix together all the dry ingredients and set aside.
In a large mixing bowl, mix together all wet ingredients. Fold in the dry mixture until smooth and lump free.
Pour the batter into the prepared tray and bake for 22-28 minutes or until the edges are fully baked. Cool completely in the pan then cut into squares. Store in an airtight container for up to 3-4 days.
Enjoy!