*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
INGREDIENTS
(for 8 servings)
160 gr
Plain Flour
60 gr
Cocoa Powder
1/2 tsp
Salt
250 gr
Caster Sugar
120 gr
Vegan Block Butter
120 ml
Unsweetened Non-Dairy Milk
150 gr
Dark Chocolate
3 tsp
Vanilla Extract
85 gr
Chocolate Chips
85 gr
Chopped Hazelnuts
Method
Preheat oven to 180C / 350F
Sift together the flour, cocoa powder and salt.
Place the butter, sugar and milk in a pan over a low heat. Stir until the butter is melted and the sugar is fully dissolved. It should be hot but not yet boiling.
Remove the pan from the heat and add the vanilla extract and chopped chocolate. Stir until the chocolate is fully melted.
Add the sifted dry ingredients and chopped hazelnuts and stir until fully combined. Gently stir through the chocolate chips, don’t mix it too much at this point as you don’t want them to melt into the batter.
Transfer the batter to the prepared tin and spread it level. Bake for about 20 minutes until a skewer inserted into the centre comes out gunky with moist crumbs but no wet batter. If it comes out clean they are over-done so be careful not to leave them in too long.
Notes
Add some water if the vegetables get too dry during frying.
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