Hazelnut lovers, rejoice! These versatile nuts shine in baking, delivering rich flavor in every bite. Try our trusted gluten-free hazelnut brownies recipe, perfected for nutty indulgence without the gluten.
Makes 20 cubes | Prep: 30 minutes | Bake: 45 minutes
Ingredients
- 200 g hazelnuts
- 200 g dark chocolate
- 300 g gluten-free flour
- 100 g corn flour
- 2 tsp baking powder
- 40 g cocoa powder
- 200 g butter
- 200 g sugar
- 5 eggs
- 100 g ground almonds
- 1 splash of milk
Additionally needed:
- 30 × 40 cm baking tin
- Baking paper
Read also: 'These are the healthiest nuts'
Preparation
- Toast hazelnuts in a dry frying pan until fragrant, then cool on a plate. Roughly chop half; coarsely chop the dark chocolate.
- In a bowl, whisk together gluten-free flour, corn flour, baking powder, and cocoa powder.
- Melt chocolate in a bain-marie over simmering water, stirring until smooth. Let cool slightly.
- Cream butter and sugar until light and fluffy. Beat in eggs one at a time for a creamy batter. Fold in melted chocolate, ground almonds, flour mixture, and whole hazelnuts. Add a splash of milk if the batter is too thick.
- Line the baking tin with parchment paper and spread batter evenly. Top with reserved chopped hazelnuts.
- Bake in the center of a preheated 180°C oven for 45 minutes. Cool completely, then cut into cubes just before serving.
Discover more hazelnut recipes in the January issue of Santé, now in stores.
Recipe and image: Stockfood
