Easy Hazelnut Brownies (fudgy, gluten-free)
An easy one-bowl recipe for rich, fudgy chocolate hazelnut brownies made with ground hazelnuts and rice flour. Naturally gluten-free, they keep well for days and can be frozen.
Servings 12 squares
Calories 321kcal
Ingredients
- ½ cup unsalted butter
- 8 ½ ounces semisweet chocolate chopped
- 3 eggs at room temperature
- ¾ cup sugar
- ¼ cup rice flour
- ¼ teaspoon salt
- ½ teaspoon baking powder
- 1 cup ground hazelnuts
- 1 teaspoon vanilla extract
- 1 tablespoon hazelnut liqueur optional
Instructions
- Preheat oven to 350ºF (180ºC).
- Butter or spray an 8-inch square baking pan. Line it with parchment paper for easier removal. See Notes below.
- Melt ½ cup unsalted butter and 8 ½ ounces semisweet chocolate in a large bowl. I use the microwave, 20-30 seconds at a time, stirring well in between.
- Add ¾ cup sugar and 3 eggs, integrating very well but not beating.
- Add 1 cup ground hazelnuts, ground, ¼ cup rice flour, ¼ teaspoon salt and ½ teaspoon baking powder to the chocolate mixture and mix well.
- Add 1 teaspoon vanilla extract and 1 tablespoon hazelnut liqueur and mix just until blended.
- Spread the brownie mixture on the prepared pan and even out the top.
- Bake for about 25 minutes, until it is slightly puffed and the center still jiggles a little. Don't overbake for the best results. A cake tester or toothpick should come out with moist crumbs.
- Cool completely on a wire rack.
- For easier cutting, put the pan in the fridge for 30 minutes. Make sure the unlined sides of the pan are not stuck, and lift the whole block with the help of the paper. Cut into 12 squares, or 9 if you want bigger brownies.
- You can keep them at room temperature for a few days, in the fridge for a week, or freeze them for a month.
Notes
Prepare the pan: line the greased pan with strips of parchment paper. When ready to cut and serve, they will help you remove the whole block of brownies. The strip (or strips) must be as wide as the pan. 1 strip: cover the bottom and two short sides. The two long sides will be greased but not lined. 2 strips: make a crisscross pattern and cover the bottom (twice) and all sides. One strip will be wider than the other.
Baking time: keep in mind that all ovens and pans are different, even if they look the same or very similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. You can use a thermometer to check that your oven is at the right temperature. I recommend keeping track of how your oven works and what tiny details you might need to adjust.
Hazelnuts: they're ground and add texture. If using hazelnut meal or flour for a smoother batter, you can sprinkle some chopped hazelnuts on top of the brownies before baking. I find that the amount in the batter is more than enough.
Chilling: I like to refrigerate them for a few hours before eating at room temperature, as I find the flavor is better. And if they're very fudgy, I put them in the freezer and eat them directly.
Flour: I tried it with other types, from all-purpose to buckwheat flour. I still prefer rice flour for the consistency it brings. I still use it, even if I don't care to make them gluten-free.
Chocolate dessert: serve warm brownies with a scoop of vanilla ice cream. We microwave them for about 15 seconds. Drizzle a little chocolate hazelnut spread for an unforgettable experience.
Nutrition
Calories: 321kcal | Carbohydrates: 27g | Protein: 4g | Fat: 22g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 85mg | Potassium: 135mg | Fiber: 3g | Sugar: 20g | Vitamin A: 306IU | Vitamin C: 0.4mg
