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Vegan chocolate hazelnut brownies with nutella icing

The Best Chocolate Hazelnut Brownies

A recipe for vegan brownies loaded with intense chocolate hazelnut flavour and drizzled with vegan nutella. Soft, rich and insanely chocolatey. I promise you won't miss the dairy or eggs.
5 from 4 votes
Prep Time 10 mins
Cook Time 32 mins
Resting time 10 mins
Total Time 52 mins
Course baking, Dessert
Cuisine American
Servings 4
Calories 1134 kcal


  • Brownie pan 20cm X 20cm
  • Food processor
  • Parchment paper
  • Digital scale


Vegan Nutella Recipe - Bowl #1 -

  • 160 g chocolate hazelnut spread (1 recipe) + some extra for icing

Dry Ingredients - Bowl #2

  • 170 g all purpose flour 1 cup
  • 50 g potato starch ¼ cup
  • 1 tbsp corn starch
  • 50 g cocoa powder ⅓ cup
  • 140 g white sugar ½ cup
  • 105 g brown sugar ½ cup
  • 2 tsp baking powder
  • ¼ tsp baking soda
  • ½ tsp xanthan gum
  • ¾ tsp salt

Wet Ingredients - Bowl #3

  • 150 g apple sauce ½ cup
  • 120 g coconut oil, neutral flavoured & melted ½ cup

Bowl #4

  • 120 g oat-milk, or any other vegan milk 100ml
  • 1 tbsp ground flax seed

Bowl #5

  • 100 g chopped dark chocolate (vegan) or toasted hazelnuts if you like


  • Chop the chocolate into big pieces and set aside. I like to use a breadknife for this.
    Chopping the chocolate with a bread knife
  • Set the oven temperature to 170C/350F. Measure everything out into the five bowls.
    All ingredients mixed into bowls
  • Add a sprinkle of water to the pan. This will help the paper to stick.
    Brownie pan with water to help the paper stick.
  • Place the parchment paper on the pan. Cut the edges if needed.
    Brownie pan with parchment paper
  • Throughly mix the dry ingredients with a whisk so that everything is evenly distributed. This is very important when working with xanthan gum because a small amount is very powerful and needs to be mixed properly.
    Mixing the dry ingredients together ensures even distribution and a better brownie
  • Mix all the bowls together with the whisk except the chocolate pieces until nicely incorporated and no lumps.
    Chocolate brownie batter almost finished.
  • Switch to a spatula once it thickens and mix in the chocolate pieces
    Chocolate pieces added in to the mix
  • Bake for approx. 32 minutes or until it comes relatively clean when poked with a toothpick.
    Brownie batter in the pan ready to be baked
  • Cool for 15 minutes. Cut into nice squares and top with the extra nutella spread for icing!
    Cut the brownies into nice squares.


Always measure ingredients with a digital scale if you have one because it's more accurate and will always provide better results. 
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