An exceptional fudgy, crackly, vegan brownie, stuffed with chopped roasted hazelnuts and juicy strawberries. It is a splendid, rich dessert that can also be the perfect vegan Valentines Day treat. The strawberries and hazelnuts are really sublime because they both pair great with chocolate but they also help to balance it out; they add more flavor, depth, and texture.
The recipe is very simple and uses no, quote on quote, "healthy" or "weird" ingredients (like dates or aquafaba). The technique (from the Loopy Whisk) of dissolving the sugar, is what makes the brownies have that classic, shiny, crackly crust, with out using eggs!
The brownies themselves are triple chocolate (melted chocolate chips, cocoa powder AND more chocolate chips folded into the batter) which means they are super intense (so, although it is tempting, I would not recommend eating the whole pan).
The fresh or frozen strawberries inside the brownies make each bite so much better, but what really steals the show are the freeze-dried strawberries scattered all over the top which provide a satisfying crunchy, acidic, fruity, pink/red component. Enjoy! ❤️🍓🍫
Ingredients (serves 16)
batter
150g hazelnuts *
240g dark chocolate
90ml vegan butter
250g sugar
160ml water
185g flour
60g cocoa powder
1/2 tsp kosher salt
mix in
60g chocolate chips (optional)
120g strawberries, chopped (frozen or fresh)
top with
25g chocolate chips
4-6 crushed freeze-dried strawberries
*if you prefer to use other types of nuts like almonds, walnuts, etc. you can definitely replace the hazelnuts with them!
Instructions
1. Line a 7x11" pan with parchment, set aside. Preheat the oven to 375°F
2. Toast the hazelnuts on a cookie sheet until sizzling, fragrant, and lightly golden. Let them cool and divide into 2 portions (60g to ground into a hazelnut flour, 90g to chop and mix into the batter). Lower the oven temp to 350°F.
3. Melt the chocolate and butter together in a large bowl, over a double boiler, stirring frequently ( or in the microwave in 20 sec intervals, stirring in between). Once it everything is melted and shiny, set aside.
4. Combine the sugar and water in a pot over high heat. Cook until the sugar is fully dissolved and no longer (you don't want it to caramelize at all). Set it aside.
5. Sift together the flour, cocoa powder and salt in a medium sized bowl, whisk together and add in the 60g of ground toasted hazelnuts. Have the remaining 90g of hazelnuts chopped and set a bit aside to top the brownies with.
6. Pour the sugar syrup into the melted chocolate and whisk together. Fold in the flour mix and the chopped hazelnuts, strawberries, and chocolate chips, mix until fully combined. Transfer the batter to the lined baking dish and top with the leftover hazelnuts, chocolate chips and freeze-dried strawberries. Bake the brownies for 35-45 minutes (depending on how fudgy you want them). I like to bake them until the top gets all crackly.
7. Allow them to cool for at least 15 minutes before using the parchment paper to lift them out of the pan, onto a cutting board to serve.
Recipe adapted from The Loopy Whisk
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