06 April 2023

Hazelnut Chocolate Brownie

RECIPE: MARGO & ROSA FLANAGAN - TWO RAW SISTERS

PHOTOGRAPHER: MARGO FLANAGAN

Kāuta Taiwhenua. Provincial Kitchen.

This is our go-to dessert to make when we have friends and family at our table. It’s made with our secret ingredient – black beans – which creates the most amazing moist brownie. We love layering textures, so we have topped this with a salty hazelnut cacao crunch. You can never go wrong with brownie and a dollop of vanilla ice cream.

Hazelnut+Chocolate+Brownie - Two Raw Sisters Shepherdess

Prep Time: 25 minutes

Cook Time: 30-40 minutes

Fridge Life: 7 days

INGREDIENTS

Serves 8

Brownie:

1 cup buckwheat flour

1x 400 gram can black beans, drained + rinsed

1 cup dates, soaked in boiling water for ~5 minutes + drained

3 tablespoons coconut oil, melted

1/2 cup cacao powder

3/4 cup plant-based or dairy milk

4 tablespoons maple syrup

1 teaspoon vanilla bean paste or extract

pinch of sea salt

Hazelnut Cacao Crunch:

50 grams dark chocolate, roughly chopped

1/4 cup toasted hazelnuts, roughly chopped

2 tablespoons cacao nibs

2 tablespoons coconut sugar

1/2 teaspoon sea salt

METHOD

Preheat the oven to 180C. Line a slice tin with baking paper. Set aside

For the brownie, place all ingredients in a blender and blend until you have a smooth, thick mixture. Pour the mixture into the prepared slice tin and use the back of a spoon to create a flat, even surface.

For the hazelnut cacao crunch, place all the ingredients to a small bowl and toss to combine.

Sprinkle the crunch over the brownie evenly. Bake for 30- 40 minutes (dependent on your slice tin size). Once cooked, remove the brownie from the oven and allow to cool slightly before cutting into slices.

The brownies will keep in an airtight container in the fridge for up to 7 days.