Serve up these brownies and I’ll bet you get some raised eyebrows. “No egg? No grain? Really?” Really.
The inspiration for this recipe comes from three exceptionally talented recipe developers, Elana at Elana’s Pantry, Kelly at The Spunky Coconut and Amy at Simply Sugar and Gluten-Free. Last spring, for a family gathering, I baked batches of Elana’s Chocolate Chip Brownies, Kelly’s Egg-Free Grain-Free Brownies and Amy’s Chewy Chocolate Vegan Date Brownies and held a taste test. I invited my family to help proclaim the “best brownie.” After countless mmmm’s and ahhh’s and hands reaching in for seconds and thirds, the votes were tallied. We had an honest-to-goodness three-way tie! And, it was no surprise. Each brownie had its unique, star attributes.
What attracted me to Amy’s recipe was the use of dates as a sweetener. What attracted me to Kelly and Elana’s recipes was the main ingredient they shared—almond butter. What a concept. Protein with your brownie! So the other day as I stood in the kitchen licking Justin’s Chocolate Hazelnut Butter off a spoon, the thought came to me—vegan, date-sweetened, hazelnut brownies? Alas with some borrowing from Amy, Kelly and Elana, I present gluten-free, egg-free and grain-free Hazelnut Brownies.
Thank you Elana, Kelly and Amy for your inspiration!