If you want to avoid dairy, or just love the flavour coconut oil imparts, you're definitely going to want to try this perfect coconut oil brownie recipe.
Grease and line a 20cm x 28cm (8 inch x 11 inch) non-stick shallow rectangular cake tin.
Put the coconut oil and chopped dark chocolate in a large, heatproof bowl. Gently melt until smooth. You can use the microwave to do this, using 30 second bursts and stirring after each burst. Alternatively, you can put an inch of water in a pan, place the bowl on top (so that the water isn't touching the bowl) and bring to the boil so that the steam gently melts the chocolate, stirring as you go.
Whisk the sugar in. The mixture will thicken - graininess at this stage is fine.
If the mixture is hot, wait until it's just slightly warm before adding the beaten egg and vanilla. Whisk together until smooth.
Sift the flour into the bowl. Gently fold through until evenly combined.
Stir in the warm water.
Fold in the chocolate chips.
Add the blanched hazelnuts and fold in.
Pour the brownie batter into the lined in and level off.
Bake for 35-40 minutes until set all the way across. A skewer pushed into the centre should reveal sticky crumbs.
Place on a wire rack in the tin to cool.
Once cooled completely, transfer to the refrigerator to chill overnight.
Slice with a sharp knife, wiping between cuts for a neat finish.