Plant-Powered Chocolate & Hazelnut Heaven Brownies

Tue, 8 September 2026

Plant-Powered Chocolate & Hazelnut Heaven Brownies

Serves: 12–16 squares

Meet The Cast

The Flax Egg

2 tbsp ground flaxseed

6 tbsp water

The Chocolate & Hazelnut Heaven Mix

200g dark chocolate, roughly chopped

150g for melting

50g folded through the batter

50g roasted hazelnuts, roughly chopped

½ tsp coffee granules

80g vegan margarine, plus extra for greasing 60ml water 125g self-raising flour 70g ground almonds 50g cocoa powder ¼ tsp baking powder Pinch of sea salt 250g golden caster sugar 1½ tsp vanilla extract

What Could You Serve Them With?

Dairy-free vanilla ice cream

Fresh raspberries, strawberries or blueberries Dairy-free whipped cream or coconut cream Warm chocolate sauce Salted caramel sauce A drizzle of peanut butter or almond butter Toasted hazelnuts Fresh orange zest A good strong coffee or a pot of tea

The Big How To

Preheat the oven to 170°C (150°C Fan) and grease and line a 20cm square baking tin with parchment paper.

First Up – The Flax Egg

In a small bowl combine the ground flaxseed and water. Stir well and leave to stand for at least 5 minutes until thickened.

Time For Some Chocolate Magic

Place 150g of the dark chocolate, the coffee granules, vegan margarine and water into a heatproof bowl set over a pan of gently simmering water.

Make sure the bowl doesn't touch the water.

Stir until melted, smooth and glossy.

The Dry Team

In a large mixing bowl whisk together the flour, ground almonds, cocoa powder, baking powder and sea salt, breaking up any lumps as you go.

Bring It All Together

Add the sugar to the melted chocolate mixture and whisk until smooth and glossy.

Stir through the flax egg mixture, vanilla extract, the remaining chopped chocolate and the roasted hazelnuts.

Pour the wet ingredients into the dry ingredients and mix until fully combined.

Into The Tin

Spoon the batter into the prepared tin and smooth the top.

Bake for 35–45 minutes, until the top is set and a skewer inserted into the centre comes out with a few moist crumbs attached.

Remember, we're looking for fudgy, not dry.

Allow to cool completely before lifting out and cutting into generous squares.

Time To Tuck In

These brownies are delicious as they are, but for the ultimate indulgence serve slightly warm with a scoop of dairy-free vanilla ice cream, a few fresh berries and a drizzle of melted dark chocolate.

Pure chocolate heaven.

Firefighting Chef Tip

The roasted hazelnuts add a gorgeous crunch, but if you really want to dial up the indulgence, reserve a handful and sprinkle them over the batter before baking.

You'll get that beautiful bakery-style finish and an extra hit of toasted hazelnut flavour in every bite.

Store in an airtight container for up to three days... although let's be honest, they'll never last that long!