Eggless Dark Chocolate Brownie Bites with Hazelnut Crunch

Instructions

1. 1

   Preheat your oven to 180°C (350°F) and lightly grease a mini muffin or brownie bite pan.

2. 2

   Melt the dark chocolate (70%) gently in a heatproof bowl over a pot of simmering water, or microwave in short bursts, stirring until smooth. Let it cool slightly.

3. 3

   In a large mixing bowl, whisk together the sunflower oil, brown sugar, and vanilla extract until well combined.

4. 4

   Add the melted chocolate to the oil-sugar mixture and mix until smooth.

5. 5

   Pour in the oat milk and stir until fully incorporated.

6. 6

   In a separate bowl, sift together the all-purpose flour, baking soda, and salt.

7. 7

   Gradually fold the dry ingredients into the wet mixture until just combined. Do not overmix.

8. 8

   Gently fold in the chopped hazelnuts, reserving a few for sprinkling on top if desired.

9. 9

   Spoon the batter evenly into the prepared mini muffin or brownie bite pan, filling each cavity about 3/4 full.

10. 10

    Sprinkle the reserved hazelnuts on top of each brownie bite.

11. 11

    Bake for 12-15 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.

12. 12

    Allow the brownie bites to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before serving.