160gchocolate hazelnut spread(1 recipe) + some extra for icing
Dry Ingredients - Bowl #2
170gall purpose flour1 cup
50gpotato starch¼ cup
50gcocoa powder ⅓ cup
140gwhite sugar½ cup
105gbrown sugar½ cup
Wet Ingredients - Bowl #3
150gapple sauce½ cup
120gcoconut oil, neutral flavoured & melted½ cup
120goat-milk, or any other vegan milk100ml
1tbspground flax seed
100gchopped 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.
Set the oven temperature to 170C/350F. Measure everything out into the five bowls.
Add a sprinkle of water to the pan. This will help the paper to stick.
Place the parchment paper on the pan. Cut the edges if needed.
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.
Mix all the bowls together with the whisk except the chocolate pieces until nicely incorporated and no lumps.
Switch to a spatula once it thickens and mix in the chocolate pieces
Bake for approx. 32 minutes or until it comes relatively clean when poked with a toothpick.
Cool for 15 minutes. Cut into nice squares and top with the extra nutella spread for icing!
Always measure ingredients with a digital scale if you have one because it's more accurate and will always provide better results.