Vegan Hazelnut Espresso Brownies (Eggfree, Glutenfree, Soyfree)
Dark, chewy, Vegan Hazelnut Espresso Brownies with a salty, sweet crunch and a strong, shot of espresso! The perfect afternoon pick me up or in Millie's words 'the yummiest things in the whole wide world!' AND they are dairyfree, eggfree and glutenfree too so no-one need miss out on brownies again!
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Servings: 16 Brownies
- 100 g Dark Chocolate Melted
- 2 tbsp Golden Syrup or Corn, Maple etc
- 50 g Dairyfree Margarine
- 50 g Brown Sugar
- 50 g Granulated Sugar
- 1 tsp Decaff Instant Coffee
- 3 tbsp Warm Water
- 100 g Gluten Free Self Raising Flour
- 2 tbsp Ground flax or chia seeds
- 25 g Cocoa Powder
- 2 tbsp Vegetable or Sunflower Oil
- Handful of crushed hazelnuts mixed with pinch of salt & sugar
- Melted white & dark dairyfree chocolate
Preheat the oven to 180C fan and line a square baking tin with greaseproof paper.
Dissolve the coffee granules in warm water and set aside to cool.
Melt chocolate in a bowl over warm water. Take off the heat and stir in the golden syrup. Allow to cool for a few minutes.
Using a hand mixer, beat together the sugars and margarine. Next pour in the cooled chocolate/syrup mix and beat again. Slowly pour in the coffee.
In a clean bowl weigh together the dry ingredients. Stirring the ground seeds and cocoa powder into the flour.
Carefully fold the dry ingredients mix into the wet ingredients. At this point you can stir in extra whole or crushed hazelnuts and some chocolate chunks too!
Pour into the cake tin and sprinkle over the salty, sweet hazelnuts.
Bake at 180C (fan) for 15mins. Leave to cool completely before slicing and decorating with melted dairyfree chocolate.