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Brownies with pecans and toasted hazelnut puree
Thanks to the French brand Perl’Amande, I make recipes with one of their products.
To the delight of my / our taste buds, they offer many kinds of fruit purees.
One of my favorites is the toasted hazelnut puree. It can be added to many sweet preparations and today I decided to put it in the spotlight in my vegan brownie recipe.
Of American origin, the brownie was invented in 1893 by a chef at the Palmer House in Chicago.
According to legend, the first brownie was created by a housewife in New England who forgot to add yeast to her chocolate cake.
AuthorBeauty FoodDifficultyEasyPreheat the oven to 180 °
Mix the vegetable yogurt with the whisk in a salad bowl with the sugar, salt and hazelnut puree.
Add the dark chocolate and the margarine which will have to be melted in a double boiler or in the microwave.
Add flour and mix well.
Line a rectangular dish with baking paper. I put a little margarine at the bottom so that the paper can stick well.
Then pour the preparation into the dish.
Arrange the chocolate chips with the pecans on top.
Place in the oven and cook for 20-25 minutes.
Serve warm or store in an airtight box for a few days.
Ingredients
Instructions
Preheat the oven to 180 °
Mix the vegetable yogurt with the whisk in a salad bowl with the sugar, salt and hazelnut puree.
Add the dark chocolate and the margarine which will have to be melted in a double boiler or in the microwave.
Add flour and mix well.
Line a rectangular dish with baking paper. I put a little margarine at the bottom so that the paper can stick well.
Then pour the preparation into the dish.
Arrange the chocolate chips with the pecans on top.
Place in the oven and cook for 20-25 minutes.
Serve warm or store in an airtight box for a few days.
Notes:
I used in my recipe a coconut milk yogurt that I made with my brand new yogurt maker. The yogurt recipe will be the subject of a future article, we promise!
The namak salt present in the preparation of the brownies will bring a subtle eggy taste so if you have the opportunity to use it, you have to do it!
The dish I use to make the recipe is a rectangular dish (18 cm x 25 cm).
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