Vegan hazelnut brownies

These vegan hazelnut brownies are what brownies should be like. Crispy shell reveals gooey and chocolaty interior with a subtle hint of hazelnut liqueur.

TALL BROWNIES (like in our photos):
2 and ½ tbsp flax meal mixed with 4 tbsp / 60 ml water
280 g white plain cake (as opposed to bread) flour
1/3 tsp baking soda
7 and ½ tbsp cacao powder (I used raw)
140 g dark chocolate (I used 70% cocoa)
1/3 tsp salt
2 tbsp /30 ml hot espresso (or ½ tsp instant coffee and 2 tbsp water) + 50 ml boiling water (80 ml liquid)
1 and ½ cup brown sugar (I used raw cane)
110 ml / 7 and ½ tbsp mild olive oil
50 ml hazelnut liqueur (I used Frangelico)
50 g roasted hazelnuts, chopped

FLATTER BROWNIES (fewer calories per piece):
2 tbsp flax meal mixed with 3 tbsp / 45 ml water
225 g white plain cake (as opposed to bread) flour
¼ tsp baking soda
6 tbsp cacao powder (I used raw)
110 g dark chocolate (I used 70% cocoa)
¼ tsp salt
2 tbsp /30 ml hot espresso (or ½ tsp instant coffee and 2 tbsp water) + 35 ml boiling water (65 ml liquid)
1 and ¼ cup brown sugar (I used raw cane)
90 ml / 6 tbsp mild olive oil
40 ml hazelnut liqueur (I used Frangelico)
50 g roasted hazelnuts, chopped

View the full recipe at Lazy Cat Kitchen →