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These rich, indulgent, nutty chocolate brownies are the most heavenly sweet treat.

Flavoured with Twinings Nutty Chocolate Flavour Assam tea, these brownies are perfectly moist, wonderfully sweet and completely irresistible - it’s hard to believe they’re gluten, dairy, egg and refined sugar free!

Serves12 Brownies
Makes In30 Mins
Dietary[[v]] [[g]] 


Ground Almonds
100gBuckwheat Flour
3 tbspCacao Powder
40gDark Chocolate (Broken Into Small Pieces)
3 tbspCashew Butter (Any Other Nut Butter Should Work Too)
6Medjool Dates
40gCoconut Oil (Melted)
3 tbspMaple Syrup
200mlBoiling Water Infused With 2 Twinings Nutty Chocolate Flavour Assam Pyramid Bags
80mlAlmond Milk
½ tspBaking Powder
Pinch of Salt
Optional Melted Dark Chocolate, Chopped Hazelnut Pieces (For Toppings)


  • Pre-heat the oven to 150 degrees celsius.
  • Infuse the Nutty Chocolate Flavour Assam pyramid bags in 200ml hot water for 5-6 minutes.
  • Combine the ground almonds, buckwheat flour and cacao powder in a mixing bowl.
  • Add the hazelnuts to a food processor and pulse until they're broken down into small pieces, but not ground into a flour. Add them to the mixing bowl along with the chocolate pieces.
  • Add the coconut oil, pitted medjool dates, cashew butter, maple syrup and tea infused water to the food processor and blend until a smooth, creamy mixture forms.
  • Add this liquid mixture into the mixing bowl with the dry ingredients and stir well.
  • Slowly pour in the almond milk, mixing as you do so. Then add a pinch of salt and the baking powder. Mix well until everything is fully combined.
  • Line a baking tray with baking paper and pour the brownie mixture into it, spreading evenly.
  • Place into the oven for 20 minutes, removing when you can poke a knife through the middle and it comes out clean.
  • Leave to cool for at least 20 minutes before slicing into squares. Decorate with a drizzle of melted dark chocolate and extra hazelnut pieces!