Instructions

1. Mix the dry ingredients. Add the hazelnut flour, cocoa powder, coconut sugar, and salt into a large bowl, and mix to combine.
2. Prepare the batter. Add the maple syrup, hazelnut butter, coconut oil, and flax eggs into the dry ingredients, and mix to combine. The batter will be very thick and fudgy. Add the shaved chocolate and gently fold it in.
3. Bake the brownies. Preheat the oven to 325°F/160°C. Transfer the batter into an 8 x 8 in/20 x 20 cm parchment paper-lined square pan, smooth out the top, and bake until a toothpick inserted in the middle comes out with a few moist crumbs, but no wet batter, about 30 minutes. Let cool completely before slicing. The brownies will continue firming up as they cool.
4. Store. Leftover brownies keep well in an airtight container on the counter for 7-10 days. For firmer brownies, store in the refrigerator for up to 1 month. For longer term storage, freeze in an airtight container for up to 3 months.