Recipe courtesy of Mary McCartney

Nutty Brownie Thins

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  • Level: Easy
  • Total: 1 hr (includes cooling time)
  • Active: 30 min
  • Yield: 4 servings
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Ingredients

Brownies:

2 tablespoons milled flaxseed

6 tablespoons water, at room temperature

3 ounces 70 percent dark chocolate, broken into pieces 

1/3 cup coconut oil, plus more for greasing baking pan 

1/3 cup whole hazelnuts, chopped 

1/3 cup coconut sugar or brown sugar 

1 teaspoon vanilla extract 

1/2 cup whole-wheat flour, plus a little more for lining baking pan. 

1 teaspoon baking powder 

Garnish:

2 ounces whole hazelnuts

Directions

  1. For the brownies: Preheat the oven to 350 degrees F.
  2. In a small bowl, mix together the milled flaxseed and water and set aside.
  3. On a very low heat, gently melt the chocolate and coconut oil in a medium saucepan. Stir from time to time, then take off heat as soon as all is just melted.
  4. Stir in the nuts, sugar, vanilla extract, flour and baking powder and mix well. Finally, stir in the flaxseed and water mixture.
  5. Pour into an 8-by-8-by-2-inch lightly greased and floured pan. Bake for 9 minutes until just set, then leave to cool.
  6. For the garnish: Meanwhile, dry toast the hazelnuts in a small saute pan for 4 minutes. Transfer to a resealable plastic bag and crush to a fine dust using a rolling pin.
  7. Once cool, remove the brownies from the pan. Cut into squares, put onto a serving plate or board and sprinkle over the nut dust.