This recipe takes the ultimate chocolate dessert and flips it into a gluten-free, vegan-keto option that won’t have you spending ages in the kitchen. Thanks to a mixture of hazelnuts, walnuts, and macadamia nuts, they also pack in some nutrients you wouldn’t typically be able to thank brownies for. “This recipe is a really fun and easy way for you to get a brownie fix without having to spend much time in the kitchen,” wrote Brittany Angell, the cookbook’s author, when introducing the recipe. “The texture is fudgy and absolutely wonderful and will remind you of Nutella, thanks to the addition of delicious toasted hazelnuts.” Consider us sold and our weekend baking plans sorted.
