Double Chocolate Hazelnut Brownie

18 Oct, 2020
Double Chocolate Brownie

Double Chocolate

A few weeks ago a friend reminded me that I made a promise way back when we started. A promise to make more brownies. And that I haven’t kept my promise. So, I decided it was time and put together another delicious brownie. It’s double chocolate because I actually use the cacao powder and chocolate chips. And just for fun the chocolate is mixed in the batter and also on top. Chocolate overload if you ask me, but this is for the chocolate lovers out there. I’m actually afraid to leave the house and leave them alone with the boyfriend. He just might eat all of them without even realizing.

Brownie Time

Is it just me or do you also feel like a scoop of vanilla ice cream on top of this warm double chocolate brownie is just a perfect match? Even though we are going towards winter I still feel like making a vanilla ice cream. Andrea had fun making ice creams over the summer. But I think I will give it a go. Just to be able to complete the dessert. And here I go making another promise. The ice cream is not done yet. I will get back to you on this.


Fudgy and Chewy

For me a good brownie needs to be fudgy and chewy. My previous brownie recipe was completely flourless and I got that fudge texture by using a lot of cashew butter. We got a lot of questions about the quantity and while the quantity was correct, I can understand people not wanting to put in their entire jar of cashew butter. To get that fudgy consistency this time I used mashed sweet potato to help maintain the softness without the use of nut butter. It does have a nuttier taste because I used hazelnut flour this time. Playing around with some different flours. Can’t only be using almond flour all the time. But if you only have almond flour I would say go for it, you can easily replace them 1 to 1. It should give the same consistency.


Double Chocolate Hazelnut Brownie

Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Servings: 18 pieces
Author: Kyara


  • 1 cup sweet potato mashed
  • 1 cup hazelnut flour
  • ½ cup cacao powder
  • 3 large eggs
  • 1 tsp vanilla
  • 1/3 cup maple syrup
  • 1/3 cup chocolate chips or chunks


  • Preheat the oven to 170°C. Line your brownie pan with some parchment paper and set aside.
  • Mix all the ingredients except the chocolate chip together in a bowl.
  • Add half the chocolate chip to the batter.
  • Pour batter into brownie pan flatten and even out mixture.
  • Sprinkle other half of chocolate chips on top.
  • Bake in the oven for 35 minutes.