Gluten-Free Hazelnut Brownies
ve always had a big fear of making homemade brownies…from scratch. Mainly because every single time I’ve tried in the past, they inevitably end up super dry and tough and gross. They’re so tough that they can double as a weapon. I’m not even joking. It’s a sorry sight to see. These Gluten-Free Hazelnut Brownies however changed all that for me, and although they’re gluten-free (by chance) these are moist, chocolatey and delicious. They’re even better when served with a scoop of vanilla ice cream on top.
If you don’t have hazelnuts on hand or can’t find any at the grocery store (which sometimes can be hard to come across), then feel free to use almonds instead! Almonds and chocolate are best friends and they go hand in hand.
Gluten-Free Hazelnut Brownies
These Gluten-Free Hazelnut Brownies are made with processed hazelnuts and lots of chocolate, making them fudgey and irresistible.
Servings: 9
Equipment
- 9-inch square baking pan
- Food processor
- Saucepan
- Stand mixer or hand mixer
Ingredients
- 1 cup hazelnuts toasted
- 1/2 cup unsweetened cocoa powder plus 1 tablespoon
- 1/2 teaspoon salt
- pinch ground cinnamon
- 1 1/2 cups granulated sugar
- 1 cup 2 sticks unsalted butter
- 6 ounces bittersweet chocolate chopped
- 3 large eggs room temperature
- 1 1/2 teaspoons instant espresso powder mixed with 1 1/2 teaspoons hot water
- 1/2 cup bittersweet or semi-sweet chocolate chips
- ice cream for topping
Instructions
- Preheat oven to 325°F. Line a 9-inch square baking dish with parchment paper, making sure there is some overhang on either side. Grease with cooking spray, set aside.
- In the bowl of a food processor, combine 3/4 cup toasted hazelnuts, coca powder, salt, cinnamon and 1/2 cup sugar. Pulse until finely ground, and resembles ground coffee.
- Melt the butter in a medium saucepan over moderate heat and cook until the foam subsides and the butter is nutty and golden and brown bits form at the bottom. Remove from the heat and immediately add the chopped bittersweet chocolate. Let sit for about 5 minutes and then stir until fully melted and glossy. Let cool slightly.
- In the bowl of a stand mixer, fitted with the paddle attachment, beat the eggs together with the remaining 1 cup sugar and espresso/water mixture on high until thick and tripled in volume, about 5 minutes. Stir in the chocolate butter mixture and mix until well combined. Add the finely ground hazelnut cocoa mixture and stir until fully incorporated. Stir in the remaining hazelnuts (roughly chopped) and chocolate chips and fold to combine. Pour the batter into the prepared pan and spread out evenly with a rubber spatula. Bake until the top is glossy, and a toothpick inserted in the middle comes out clean, about 45 to 50 minutes. Remove from oven and let cool on a wire rack. Place them in the fridge to chill and then slice and serve with a scoop of ice cream. Wrap each brownie individually with plastic wrap and keep at room temperature for up to 2 days. Enjoy!
