INGREDIENTS:

Dough:       

30 g ground flaxseed

120 ml hot water

100 g dark chocolate

45 g vegan butter

125 g hazelnuts, ground

30 g oat flour

70 g cocoa powder

2 tsp baking powder

½ tsp salt

100 g date syrup

50 ml hot plant milk

Topping:

200 g vegan butter

1 tbspHazelnut Dark Chocolate Spread       

20 g hazelnuts

PREPARATION:

Preheat the oven to 180°C and line a baking pan with baking paper. Prepare the flaxseed eggs: Mix the ground flaxseed with 120 ml of hot water and let it swell for 5 minutes. Melt the chocolate and vegan butter over a water bath. In a bowl, mix the ground hazelnuts, flour, cocoa powder, baking powder, and salt. Add the flaxseed eggs, date syrup, warm plant-based milk, and melted chocolate and stir in. Pour the batter into the pan and bake for 35 minutes. Let it cool briefly. Whisk the vegan butter and ourHazelnut Dark Chocolate SpreadFold in. Spread over the brownie and garnish with chopped hazelnuts.