Oh hi. These are amazing. The end.

No, seriously. I wasn’t expecting much so I only made a half batch. Again, nuts and nutty flavours. But not walnuts, which really got me thinking. It’s mostly walnuts I can live without in baked goods, especially cookies and brownies. But hazelnuts? I really like hazelnuts and I grew up on Nutella and wonderful hazelnut spreads. I didn’t end up making my own hazelnut spread because I had some vegan stuff in the pantry. I mean, are there people who don’t keep a Nutella like substance in their pantry? Well probably, and I bet they fit in their pants better too. That’s another issue.

These are inbetween fudgy and cakey. I think that’s the perfect description.

The Wannabe Chef's Chocolate Hazelnut Brownies
  • ½ cup chocolate hazelnut spread
  • ¼ cup room temperature margarine
  • ¾ cup cane sugar
  • 1¼ cups all-purpose flour(I used all-purpose gluten-free flour)
  • ⅓ cup cocoa powder
  • ¼ teaspoon baking soda
  • ½ cup water or soymilk
  • ¼ cup + 1 tablespoon chocolate chips(optional)
  • ½ cup toasted hazelnuts(optional)
  1. Preheat your oven to 350 degrees
  2. In a large bowl, cream the chocolate hazelnut spread, sugar, and margarine together.
  3. Sift in the flour, cocoa powder, and baking soda.
  4. Pour in your liquid and mix until the batter comes together uniformly.
  5. Fold in any chocolate chips or hazelnuts you might be using.
  6. Grease an 8×8 baking pan and press the batter in in an even layer.
  7. Bake for 28-30 minutes until a toothpick inserted into the center comes out clean.
  8. Take out of the oven and let cool completely before cutting in.