Saturday, January 14, 2012

Easy Chocolate Hazelnut Brownies

Ever since I learned to make chocolate hazelnut spread (Nutella style) I have been yammering on about creating vegan versions of recipes with Nutella.

A friend recently shared a super simple four ingredient Nutella brownie recipe and it looked great. Only one egg to worry about replacing? I can do that!

Here is my version- kid and husband approved!

Easy Chocolate Hazelnut Brownies

1/2 cup chocolate hazelnut spread (recipe here)
1 1/2 tsp egg replacer (I used EnerG)
2 tbsp water
5 tbsp all purpose flour
1/4 cup raw, chopped hazelnuts

Preheat oven to 350 degrees.

In a small bowl combine egg replacer and water and whisk.

In a larger bowl add the chocolate hazelnut spread and the egg replacer. Whisk to incorporate. Add the flour and either whisk or stir to combine. This makes a very thick batter.

Prepare a mini muffin tin with liners.. Spoon batter into each liner until about 3/4 full. Sprinkle with chopped hazelnuts.

Place in the oven and bake for 12-13 minutes or until an inserted toothpick comes out with just a little bit of batter.

Allow to cool, serve and enjoy.

Note: If the batter seems too thick or if you want a slightly sweeter cupcake add a small amount of agave or chocolate syrup to the batter (about a tablespoon or so). This may also ensure a moister brownie.


  1. Lee, GREAT pictures! The brownies look awesome! Did you change the background color of your blog, too? I like it! Crisp and keeps the focus on your food pix!

    1. Thanks, JL! I am trying to work on the photography- specifically editing. I did indeed change the background- I am kind of feeling the minimalist thing, lately :)

  2. Play with adding a Tbsp or so of super canola or other vegetable oil to moisten them. :)