300g sugar
100g flour
65g cocoa powder
50g powdered sugar
5g sea salt
2 eggs
115g avocado oil
20g water
10g vanilla extract
100g chocolate
50g hazelnuts
10g Maldon salt
Preheat the oven to 325F.
Line your pan with parchment and oil.
Combine the sugar, flour, cocoa powder, powdered sugar, and salt in a bowl.
Whisk together the eggs, oil, water, and vanilla extract.
Add the dry mix to the wet mix, little by little, until combined.
Pour your batter in the lined pan.
Chop your chocolate and hazelnuts and sprinkle on top.
Bake for 35-45 min.
Let cool and put in the fridge before cutting to get clean cuts.
Store in an airtight container for up to 4 days or freeze up to 3 months.