GLUTEN-FREE HAZELNUT SPREAD BROWNIES
Everyone loves a chocolate treat. A yummy rich, yet not too sweet dessert to enjoy after dinner or even as an afternoon snack. I mean, is there ever a bad time to eat chocolate?
I’ve been making these for a long time and they always come out perfectly. You legit cannot screw these up. Easy, quick, and relatively clean, it’s a two-bowl, no fuss, no muss, one-bit brownie recipe that will wow your taste buds. Never a sad face in my house when I whip these up. From my house to yours, here is my Gluten-Free Hazelnut Spread Brownie recipe:
GF Hazelnut Brownies
INGREDIENTS
1/2 cup almond flour
1/4 tsp salt
2 eggs
1 cup Nutella or Stefano Faita’s Hazelnut Cocoa Spread (his is palm oil free!)
1/4 cup organic coconut sugar
1 tsp vanilla extract
½ cup melted unsalted butter, cooled
*For a dairy free option, use Nocciolata dairy-free hazelnut spread (available at Forno West available in Montreal), and use coconut oil instead of butter.
INSTRUCTIONS
With the rack in the middle position, preheat the oven to 325F. Line the bottom of an 8-inch square baking pan with parchment paper, letting the paper hang over the sides and butter the two other sides
In a bowl, combine almond flour & salt
In another bowl, beat the eggs, hazelnut spread, coconut sugar and vanilla extract with an electric mixer until smooth, about 2 minutes.
With the mixer on low speed, add the flour mixture alternately with the melted butter or coconut oil
Bake for 30-35 minutes or until toothpick inserted into the center comes out a little wet and not completely clean.
Allow brownies to cool in the pan for about 2 hours. Pull out of the pan holding the parchment paper and lay on flat surface. Cut into squares
Best served at room temperature
Option: add a sprinkle of sea salt to brownies right when they come out of the oven
BON APPETIT!
Photography by Patricia Brochu