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Hazelnut gianduja brownies

Hazelnut gianduja brownies

As a child it was always a party when mum came back from the pastry shop with delicious sweets made with shortcrust pastry, chocolate and whole hazelnuts, called Nussknacker, nutcracker in English. The scent of hazelnuts and their crunchiness under the teeth come to life in the brownies we offer you today. Dark chocolate squares with a soft covering of hazelnut cream and whole hazelnuts. And we will prepare these beauties without butter and eggs, but only with healthy and genuine ingredients for the delight of adults and children. The brownies are lactose-free and therefore also perfect for those who are lactose intolerant.

Ingredients

Ingredients for the batter

100 grams of semi whole wheat flour
70 grams of whole wheat flour
100 grams of dark chocolate
50 grams of cocoa powder
60 grams of whole cane sugar
2 teaspoons of yeast powder
30 grams of hazelnuts
40 grams of extra virgin olive oil
4 tablespoons of plant based yogurt
250 ml of plant based milk
Vanilla powder

Ingredients for the topping

50 grams of hazelnuts
1 tablespoons of cocoa
2 teaspoons of whole cane sugar
40 grams of dark chocolate
20 grams of extra virgin olive oil
Whole hazelnuts

Preparation of the dough

In a large bowl, mix the flours and baking powder, add half a teaspoon of vanilla, sugar, cocoa powder and dark chocolate cut into coarse pieces. Add the whole hazelnuts. Pour in the milk and mix, also pour in the oil and yogurt. Stir until you get a well blended mixture. Line a small rectangular pan with baking paper. Distribute the mixture. Bake at 180° C for 30 minutes, take out and leave to cool.

Preparation of hazelnut cream

Toast 50 grams of hazelnuts in a pan for a few seconds. Pour the hazelnuts into a blender and blend until you get the hazelnut paste, it will take twenty or thirty minutes. Stop often to remove the mixture from the walls and to let the machine rest. Separately, melt 40 grams of dark chocolate in a bain-marie and then pour it into the blender, add the sugar and cocoa powder, and finally the oil. Blend to mix and the hazelnut cream is ready.

Gianduja brownies

Spread a layer of hazelnut cream over the brownies, then add the whole or coarsely chopped hazelnuts.
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