Gluten-Free Hazelnut Brownies
Wheat Free Hazelnut Brownies made with a combination of hazelnut flour and rice flour.
Servings 16
Cost 5
Ingredients
- 4 oz unsalted butter (114 grams)
- 5 ounces dark chocolate, chopped (60-72%) (140 grams)
- 1 cup packed light brown sugar or a mixture of brown and white (210 grams)
- 2 large eggs
- 1 teaspoons vanilla extract
- ½ cup hazelnut flour (50 grams)
- ¼ cup rice flour, white or brown (35 grams)
- ¼ teaspoon salt
- ¼ teaspoon baking soda
- ⅛ teaspoon xanthan gum (optional)
- ½ cup extra dark chocolate chips
Instructions
- Preheat the oven to 325 degrees F. Line an 8x8-inch metal pan with foil and grease bottom only.
- Melt the butter halfway over medium heat in a large saucepan. Add the chocolate and reduce heat to low. Heat until melted, then add the sugar and stir until shiny.
- Remove from heat. Let cool slightly then add each egg, one by one, beating with a scraper until mixture is shiny and smooth. Beat in the vanilla.
- Mix together the hazelnut flour, rice flour, salt and baking soda. If using xanthan gum, add that too. Add the dry mixture to the chocolate mixture and stir until well mixed. Pour the batter into the pan and sprinkle chocolate chips on top.
- Bake on center rack for 30 minutes. Brownies should appear set and slightly cracked and top at an internal temperature of 205.
- Let the brownies cool completely on a wire rack. If desired, chill before cutting (for cleaner cuts).