Prepare for deep, dark, chocolate decadence! Yes, these are gluten free, but I’d make them again and again for anyone. Read on for the recipe.
Food & Wine Magazine arrived in the mail yesterday, and while I don’t usually start tearing recipes out of magazines until I’ve read the whole thing, I tore Hazelnut Brownies by Chef Stella Parks from Kentucky out immediately with no regard for what was on the following page. The recipe was a gluten free brownie made with ground hazelnuts, cocoa, chocolate, butter, eggs and coffee. I could not wait to make these, but since I didn’t have any hazelnuts, I went off on my own and swapped them for almond butter. The brownies were fantastic! I don’t know anyone on a gluten-free diet, but now I feel like I have to find someone just so I can introduce them to these brownies.
Just so you know, this recipe varies greatly from the original. Because packaged almond butter has sugar and salt added, I had to reduce the quantities of both in the original recipe. I also halved the recipe (lest my experiments didn’t work out!) and quick cooled the brownies in a water bath because I wanted to eat one SOON. I’ll let you know when I try Stella’s recipe from Food & Wine. Also, if you are lucky enough to find hazelnut butter (the type with salt and sugar added) in a jar, you could probably follow these directions verbatim and just swap the almond butter for hazelnut butter.
- 2 sticks (8 ounces) unsalted butter
- 6 ounces semi-sweet or bittersweet chocolate, chopped
- 1/2 cup plus 1 tablespoon unsweetened cocoa powder ( I used half Hershey’s Dark, half Hershey’s Natural)
- 1 packet Starbucks Via or ½ tablespoon instant coffee dissolved in ½ tablespoon water
- 1/4 teaspoon salt
- 1 teaspoon vanilla
- 3 large eggs, room temperature
- 1 1/4 cups granulated sugar
- 5 1/4 ounces (1/2 cup plus a generous tablespoon) commercial almond butter
- Preheat oven to 325 degrees F. Line an 8 inch square metal pan with nonstick foil.
- In a saucepan, heat the butter over medium, swirling every couple of minutes, until the butter foams and eventually starts to turn brown around the edges. Remove from heat and add the chocolate. Let the chocolate sit in the hot butter for about 2 minutes to melt, then stir until smooth. Stir in the cocoa powder, coffee/water mixture, salt and vanilla.
- In a mixing bowl using an electric mixer, beat the eggs. Gradually add the granulated sugar, beating constantly. Beat for about 5 minutes. Mixture should almost triple in volume (though I ‘m not sure mine did!). Beat in the almond butter until smooth.
- Add the chocolate mixture and beat until smooth. Pour the mixture in the pan. Bake on center rack for 45 to 50 minutes. Remove from the oven and let cool completely, then chill for about 2 hours or until firm and cold. Lift from pan and cut. Alternatively, as soon as you take the brownies from the oven, plunge the pan into a roasting pan with ice water to quick cool. Put them in the refrigerator.
Because of my big swap of almond butter for hazelnuts, I had to make other adjustments such as cutting some of the sugar and salt from the original to make up for the sugar and salt already present in the almond butter (I used Maranatha). My recipe is pretty different from Stella’s at this point, but it’s good, so try it! When I get my hands on some hazelnuts, I’ll try the original.