Warm Vegan Chocolate Hazelnut Brownie Recipe

Prep and oven

Preheat the oven to 350°F (175°C). Line an 8x8-inch (20x20 cm) baking pan with parchment paper, leaving an overhang for easy removal, and lightly grease the paper.

Make flax 'egg'

In a small bowl, combine the ground flaxseed with the warm water. Stir and let sit for 5–10 minutes until thickened and gel-like.

Combine dry ingredients

In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, granulated sugar, light brown sugar, baking powder, and sea salt until evenly distributed and free of lumps.

Combine wet ingredients

In a separate bowl, whisk the flax 'egg', oil, applesauce and vanilla extract until smooth and homogenous.

Make batter

Pour the wet mixture into the dry ingredients and stir gently until just combined—avoid overmixing. Fold in the dairy-free chocolate chips and the toasted chopped hazelnuts, reserving a tablespoon of nuts and chips to sprinkle on top.

Bake

Spread the batter into the prepared pan in an even layer. Scatter the reserved chocolate chips and hazelnuts on top. Bake in the preheated oven for 22–28 minutes, or until the edges are set and a toothpick inserted near center comes out with a few moist crumbs (not wet batter). Baking time will vary slightly by oven; aim for fudgy, warm brownies.

Cool slightly and cut

Remove the pan from the oven and let it cool on a wire rack for 10–15 minutes. Use the parchment overhang to lift the brownie slab from the pan. For serving warm, cut into 4 squares while still slightly warm; the center will set as it cools.

Place the chopped dairy-free dark chocolate in a heatproof bowl. In a small saucepan, bring the coconut milk just to a simmer over medium heat (do not boil). Pour the hot coconut milk over the chopped chocolate and let sit for 1 minute to melt.

Whisk the chocolate and coconut milk together until smooth and glossy. Stir in the maple syrup, vanilla extract and a pinch of salt. If the sauce is too thick, warm gently and whisk in up to 1 tablespoon more coconut milk until desired pourable consistency is reached. Keep warm over a very low heat or in a thermos until serving.

Place one warm brownie square on each dessert plate. Add one scoop (or desired amount) of vegan vanilla ice cream alongside or on top of the brownie.

Warm the Belgian chocolate sauce briefly if it has cooled. Spoon 2–3 tablespoons of the sauce over the brownie and ice cream. Sprinkle extra toasted hazelnuts on top and dust lightly with cocoa powder if using.

Serve immediately while brownie and sauce are warm so the ice cream melts slightly for a warm-and-cold contrast.