Gluten Free Hazelnut Brownies

Gluten Free Hazelnut Brownies



Makes 10 large (or 20 small) brownies.


225g unsalted butter, chopped
200g milk chocolate, chopped
200g 70% dark chocolate, chopped
4 eggs
1 cup (175g) brown sugar
2 teaspoons vanilla extract
1 cup (150g) Carboor Harvest Hazelnut Flour, sifted



  1. Preheat oven to 180oC.
  2. Line a 20cm x 30cm slice tin with non-stick baking paper.
  3. Chop half of the raw hazelnut kernels.
  4. Place the butter and milk chocolate and dark chocolate in a medium saucepan over low heat and stir until melted and smooth.
  5. Place the eggs, sugar and the vanilla into a large bowl and whisk to combine.
  6. Add the melted chocolate mixture and whisk to combine.
  7. Add the hazelnut flour and the half cup of chopped hazelnuts and mix well until combined.
  8. Pour into the tin and top with remaining half cup of hazelnuts.
  9. Bake for 30-40 minutes or until fudgy when tested with a skewer.
  10. Allow to cool completely in the tin and then remove from the tin.
  11. Refrigerate for 30 minutes or until firm.
  12. Slide into pieces, serve and enjoy. Makes 10 large (or 20 small) brownies.

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