Chocolate Hazelnut Butter Brownies
Ingredients
- 1 cup whole wheat flour
- 1/2 cup unsweetened cocoa powder
- 1/2 cup chocolate hazelnut butter preferably Justin's brand
- 1/3 cup Earth Balance vegan buttery spread or regular butter for a non-vegan version
- 1/3 cup mini chocolate chips
- 2 flax eggs: 2 TBSP ground flaxseed + 1/4 cup water
- 1/2 cup light brown sugar
- 1/2 cup cane sugar
- 1/4 cup water
- 1 TSP vanilla extract
- 1/2 TSP fine sea salt
Instructions
- Preheat oven to 350 degrees.
- In a small sauce pot over medium low heat, melt the chocolate hazelnut butter and Earth Balance buttery spread, stirring often. Add in the flax eggs, vanilla and sea salt, stirring to combine.
- Combine the flour, cocoa powder and sugars in a medium bowl. Pour the hazelnut butter mixture into the bowl. Add in the 1/4 cup of water, and stir batter with a wooden spoon. It should be fairly thick.
- Coat an 8x8 pan with cooking spray.
- Mix the mini chocolate chips into the batter, stirring again with a wooden spoon. Pour the batter evenly into the pan, pressing down firmly.
- Bake for 20 minutes or until a toothpick comes out clean. Allow to slightly cool before cutting into squares.
Notes
*Note: I haven't tried it yet, but using gluten free flour instead of whole wheat to make the recipe GF should work just fine.
Nutrition
Serving: 1gCalories: 184kcalCarbohydrates: 25gProtein: 3gFat: 9.5gSaturated Fat: 2.7gFiber: 3gSugar: 16g
Tried this recipe?Let us know how it was!