Chocolate Nutella Protein Brownies

Method:

1. Pre heat your oven to 175 degrees Celsius.
2. Using a knife or a food processor, chop your 40g hazelnuts for the brownie into small pieces.
3. In a large mixing bowl, combine the wet ingredients first; boiled mashed sweet potato, greek yoghurt, stevia (if using liquid form) nut butter and eggs and stir until a smooth consistency is reached.
4. Then add the dry ingredients; hazelnuts, coconut flour, stevia (if using dry sweetener) and chocolate chips and stir thoroughly until the mixture is well combined and smooth.
5. Grease a square baking tin with your coconut oil covering evenly to avoid the brownies sticking (or you can using baking/parchment paper).
6. Pour in the brownie mixture and spread evenly (you want to aim for 9 brownie squares). Place in the oven and bake for 10-15 minutes (until cooked through but still slightly moist to touch)
7. Remove from the oven and leave to cool completely for around 15 minutes. In the meantime, melt your 50g dark chocolate.
8. Once the brownie has cooled, spread the dark chocolate evenly over the brownie using a spatula until its completely covered. Whilst the chocolate topping is still wet, sprinkle over the 20g finely chopped hazelnuts for topping.
9. Slice into squares and enjoy!