Hazelnut Espresso Brownies

Yesterday I whipped up these incredibly simple bars that are inspired by one of my teenage/college favorites: Nutella. They’re made with just a few ingredients, and a touch of espresso powder brings an air of sophistication (at least in my mind.) I love anything that I can make in my Ninja food processor; bonus points if I don’t have to wait for it to bake. These pair well with either a strong cup of coffee, or a glass of almond milk.

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2 cups roasted, unsalted hazelnuts
2 cups Medjool dates, pitted (about 15)
3/4 cup cacao powder
1 teaspoon espresso powder (or ground coffee)

Place the hazelnuts in a food processor and pulse until they’re in tiny bits. Add in the cacao and espresso powders, and pulse again. Finally, add the dates in one cup at a time, processing after each addition until the “batter” is achieved. You should be able to pinch a small ball together. (If not, add more dates.) Transfer the mixture to a 9 x 9 pan and press down firmly with your fingers. Chill, slice and serve. Enjoy!

Pro tip: If it comes out crumbly from the pan, use it to top oatmeal, yogurt or ice cream!

Lovingly adapted from Minimalist Baker.

2 thoughts on “Hazelnut Espresso Brownies

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