免烤榛果巧克力布朗尼 (7 樣食材) No-Bake Hazelnut Chocolate Brownies

No-Bake Hazelnut Chocolate Brownies

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充滿榛果與巧克力的滋味,我想若你像我一樣愛巧克力和榛果,這個免烤榛果巧克力布朗尼絕對能填滿你的甜食口慾。而且製作它只要 7 樣食材!

No-Bake Hazelnut Chocolate Brownies

免烤榛果巧克力布朗尼
No-Bake Hazelnut Chocolate Brownies

我們應該都同意,榛果和巧克力是天作之合,對吧? 至少我是這麼覺得的啦。所以我想製作這榛果巧克力布朗尼,應該不需要任何特別的理由,而且,它們又如此美味。

No-Bake Hazelnut Chocolate Brownies

而且更棒的是,製作它們只需要 7 樣食材,而且不需要烘烤。我想至少我們現在應該是在同一陣線了,對吧? 😉

No-Bake Hazelnut Chocolate Brownies

OK,接著我要來說另一件更讓人興奮開心的事,就是這免烤榛果巧克力布朗尼上頭還有一層濃郁的巧克力甘那許。(希望你看到這裡時,和我一樣興奮)

我想你應該也從照片中能看的到,雖然是這樣,我還是想特別提出來說,因為我真的覺得這個榛果布朗尼不能沒有上層的巧克力甘那許,不然可能就沒那麼美味了。

No-Bake Hazelnut Chocolate Brownies

若你了解我的話,你應該知道,我在拍照時,大多是不會讓表面看起來太”空虛”的,所以上層還能看到非常多的榛果。(耶~)

No-Bake Hazelnut Chocolate Brownies

它們看起來有點邪惡,某種程度上可能是,因為它們充滿了堅果,但是先別擔心,因為它們是充滿真正的堅果與食材,即使這樣食材裡有一定的糖、脂肪,這些在現代社會中可能有不好的名聲,我不在乎,只要吃的時候能讓我露出微笑。

對了,我並不推崇「健康癡迷」,我想特別在這邊提一下,讓大家知道「甜點」並不是在「飲食禁區」。我每天都會享用甜點,因為我知道我想要它們 (現在還有人不知道我是甜食控嗎?),而且它們讓我感到滿足與快樂,這樣對我來說就足夠了。

No-Bake Hazelnut Chocolate Brownies

我另外也加了一小把可可碎豆來添加口感,這個當然是非必要的,但如果你手邊剛好有的話,何不呢?

No-Bake Hazelnut Chocolate Brownies

這個巧克力布朗尼底有著我愛的咬實口感,而上層的巧克力甘那許則濃郁綿潤,兩層相搭融合恰好。而每一口又有榛果絕對是加分!

No-Bake Hazelnut Chocolate Brownies

如果你像我一樣深愛巧克力,或是你很愛那有名的 Nutella,那麼推薦你也可以看看我的全素榛果巧克力冰淇淋蛋糕雙層巧克力榛果派,還有 5 樣食材全素巧克力榛果醬。不過首先,我們先來製作這美味的布朗尼吧!

最後,希望你和我一樣喜歡這個食譜,如果你有製作任何一個的話,歡迎分享你的成品照在 Instagram 上,tag @Barrelleaf + #barrelleaf 。我很喜歡看到你們的成品與心得。😉

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No-Bake Hazelnut Chocolate Brownies (7 ingredients)

Barrel Leaf
Full of the hazelnut's nutty flavor and super chocolaty, these No-Bake Hazelnut Chocolate Brownies is one of those desserts that will definitely satisfy your sweet tooth.
Prep Time15 mins
freezing15 mins
Total Time30 mins
Course: Dessert
Cuisine: American, vegan
Keyword: 10 ingredients or less, 30 minutes or less, chocolate, dairy-free, dessert, gluten-free, no-bake, sweets, vegan
Servings: 8 people
Author: Barrel Leaf

Ingredients

  • 60 g pitted dates 去籽椰棗乾, packed ⅓ cup
  • 50 g (⅓ cup) almonds 杏仁
  • 60 g (⅓ cup) hazelnuts 榛果, + 15 g for topping, roughly chopped *
  • 1 tsp ground chia seeds 奇亞籽粉
  • 4 Tbsp cacao powder 生可可粉
  • A pinch of salt 鹽
  • ½ tsp vanilla extract 純香草精
  • ½-1 Tbsp drinking water 飲用水

Ganache

  • 5 Tbsp full-fat coconut milk 全脂椰奶, refrigerate ahead would be quicker
  • 1.5 Tbsp maple syrup 楓糖漿
  • A pinch of salt 鹽
  • 5 Tbsp cacao powder 生可可粉
  • ½ tsp vanilla extract 純香草精
  • A handful of cacao nibs 可可碎豆, or dark chocolate chips, optional

Instructions

To make the brownies

  • Start by adding the pitted dates to a food processor to chop finely.
  • Then add other ingredients and continue to chop until the mixture comes together. Add a dash of water to help binding if needed.
  • Grab an 8-inch long loaf pan. Line it with parchment paper.
  • Transfer the brownie mixture to the pan. Press it down firmly and evenly. Place it into the freezer while we make the ganache.

To make the ganache

  • In a small bowl, add the coconut milk, maple syrup, salt, cacao powder, and vanilla extract. Mix to combine.
  • Grab the loaf from the freezer. Pour the ganache mixture on top of the brownie base. If you refrigerate your coconut milk ahead as I do, the mixture should be a bit thick already. If not, then freeze it for 5 minutes.
  • Then sprinkle the chopped hazelnuts and cacao nibs (if you have) on top. Return to the freezer for about 15-20 minutes to let it get firm.
  • Remove from the freeze, chop into the size you like, and enjoy!

Video

Notes

  • I like to toaste my hazelnuts beforehand to bring out more flavor from them. You could use raw if you like, but I highly recommend to bake them at 150 C / 300 F for 10-15 minutes to let their amazing nutty flavor comes out.

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