Nut Free "Hazelnot Crunch" Vegan Brownies

You wouldn't have to ask me twice what my favourite chocolate bar is for me to say NOMO! Since discovering them last year I have been obsessed with their whole range, so when they contacted me to try out their new Nut Free Hazelnot Crunch Choc Bar I quickly said yes! 

All their products are free from dairy, gluten, eggs, peanuts and tree nuts - and having four out of five of those allergies it's quite clear why I'm such a big fan of them! Their newest flavour Nut Free Hazelnot Crunch Choc Bar is made using their creamy chocolate (that I love) and contains cocoa nibs, rice crispy pieces and a natural hazelnut-free flavour. As someone who can struggle to find dairy free chocolate that doesn't contain nuts, I really appreciate a brand that includes a range of dietary restrictions in their products. This bar is the first ever nut-free chocolate bar, so it's a really exciting product to have available! The bars are now available in ASDA for £2, so be sure to pick them up next time you're there (along with the rest of the NOMO range!).



These brownies are such a treat, incorporating cocoa powder, cacao nibs for crunch and melted NOMO Nut Free Hazelnot Crunch chocolate. The key when melting the chocolate is to do it a bowl over a pan of simmering water - do not (!) melt it in the microwave as this won't work!

If you make these brownies be sure to tag me on Instagram using #susiechef so I can see!

Total time: 45 Minutes (plus cool time)

Yield: 16 squares
Ingredients

• 85g Light Soft Brown Sugar
• 40g Dairy Free Butter
• 100g Self Raising Flour
• 3 Tbsp Cocoa Powder
• 125ml Dairy Free Milk (I used soya milk)
• A Few Drops Vanilla Extract
• 82g (One Bar) NOMO Nut Free Hazelnot Crunch Choc Bar
• 50g Cacao Nibs

Cooking Directions

1. Preheat your oven to 180˚ celsius. Grease and line an 8-inch square baking pan.
2. Melt the sugar and butter together.
3. In a large mixing bowl, sift together the flour and cocoa powder.
4. Pour in the sugar/butter mixture, stirring well to combine.
5. Fold in the milk and vanilla extract, until a smooth mixture is formed.
6. Melt 3/4 of the NOMO bar in a glass bowl over a pan of simmering water. (Do not do this in the microwave!)
7. Fold through the melted chocolate and the cacao nibs.
8. Spoon the mixture into the baking pan.
9. Chop up the remaining NOMO bar into small chunks and sprinkle on top of the mixture.
10. Bake for 20 minutes, or until the brownies are set but still soft.
11. Leave to cool for a few minutes in the tin, before transferring to a wire cooling rack to cool completely (still in the greaseproof paper).
12. Once cooled, cut into squares and enjoy!

Note: NOMO kindly gifted me their new Nut Free Hazelnot Crunch bars, however all opinions are my own.

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