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Close-up image of square of hazelnut brownie on wooden table

Fudgy Hazelnut Brownies (gluten-free)

  • Author: Paula Montenegro
  • Prep Time: 20
  • Total Time: 20 minutes
  • Yield: 9 squares 1x
  • Category: Brownies & Bars
  • Method: Baking
  • Cuisine: American


You can substitute regular ground nuts (sans alcohol) in the recipe. And add 2 Tbs of your favorite liqueur.


  • Scant 1 cup (100g) unsalted butter
  • 8.5 oz (240g) semi-sweet chocolate, chopped
  • 3 eggs (room tº)
  • ¾ cup (150g) sugar
  • ¼ cup rice flour
  • ¼ teaspoon salt
  • ½ teaspoon cinnamon
  • ½ teaspoon baking powder
  • 1 cup ground hazelnuts (use new, preferably toasted, or from the liqueur)
  • 1 teaspoon vanilla extract


  1. Preheat oven to 350ºF /180ºC.
  2. Line an 8-inch square pan with aluminum foil or parchment paper hanging over two sides, for easier unmolding. Or simply spray or butter it.
  3. Melt butter and chocolate in a large bowl. I use the microwave, 30 seconds at a time stirring well in between.
  4. Add sugar and eggs, one at a time, mixing very well but not beating.
  5. Add rice flour, salt, cinnamon and baking powder and mix.
  6. Add nuts and vanilla and mix just until blended.
  7. Spread on prepared pan and bake for about 25 minutes, until it is slightly puffed and dry to the touch. Don't over bake.
  8. Cool on wire rack completely. For easier cutting, put 30 minutes in the fridge.
  9. You can keep them at room tº for a few days, in the fridge for a few weeks, or freeze them.

Keywords: gluten free brownies, hazelnut brownies