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Wheat Free Hazelnut Brownies -- No Gums

Wheat Free Hazelnut Brownies
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Course: Dessert
Cuisine: American
Servings: 16
Author: Cookie Madness


  • 5 ounces dark chocolate with hazelnuts
  • 4 oz unsalted butter 8 tablespoons
  • 2 large eggs
  • 1 cup packed light brown sugar
  • 1/2 rounded cup hazelnuts processed into a fine meal
  • 1/4 cup white or brown rice flour
  • 1/2 teaspoon sea salt regular will do – use slightly less
  • 1/4 teaspoon baking soda
  • 2 teaspoons vanilla extract
  • 1/2 cup extra semi-sweet chocolate chips


  • Preheat the oven to 350 degrees F. Line an 8x8-inch square baking pan with non-stick foil or parchment
  • Melt the dark chocolate and butter together in microwave or in a bowl set over simmering water.
  • In a mixing bowl, beat the eggs with an electric mixer until frothy. Add the brown sugar and beat until smooth. Add the melted chocolate mixture to the egg-sugar mixture a little at a time and beat well.
  • In a bowl, combine the nut meal, rice flour, salt and baking soda. Add the dry mixture to the chocolate mixture and stir until well mixed. Add the vanilla, beat another half a minute or so. Stir in the chocolate chips. Pour into the lined pan.
  • Bake on center rack for 33 to 35 minutes, or until the brownies are set. Don't overcook.
  • Cool on a wire rack; and remove the brownies from the pan by gripping the foil edges. Chill before cutting.
  • Makes 9-12 servings.