Recipe for: Gluten-Free Hazelnut Brownies

Gluten-Free Hazelnut Brownies
Ingredients
1 cup hazelnuts, toasted
½ cup plus 1 Tbsp unsweetened cocoa powder
½ tsp salt
pinch ground cinnamon
1½ cups granulated sugar
2 sticks unsalted butter
3 large eggs, room temperature
1½ tsp instant espresso powder (mixed with 1½ teaspoons hot water)
½ cup bittersweet or semi-sweet chocolate chips
ice cream, for topping

Information

Preperation Time: 10 Minutes

Cooking Time: 50 Minutes

Total Time: 60 Minutes

Servings: 9


Tags

Gluten-Free, Brownies, Jonathan Melendez, The Candid Appetite, Hazelnut, Espresso


Instructions

  1. Preheat oven to 325 degrees F. Line a 9-inch square baking dish with parchment paper, making sure there is some overhang on either side. Grease with cooking spray, set aside.
  2. In the bowl of a food processor, combine 3/4 cup toasted hazelnuts, coca powder, salt, cinnamon and 1/2 cup sugar. Pulse until finely ground, and resembles ground coffee.
  3. Melt the butter in a medium saucepan over moderate heat and cook until the foam subsides and the butter is nutty and golden and brown bits form at the bottom. Remove from the heat and immediately add the chopped bittersweet chocolate. Let sit for about 5 minutes and then stir until fully melted and glossy. Let cool slightly.
  4. In the bowl of a stand mixer, fitted with the paddle attachment, beat the eggs together with the remaining 1 cup sugar and espresso/water mixture on high until thick and tripled in volume, about 5 minutes. Stir in the chocolate butter mixture and mix until well combined. Add the finely ground hazelnut cocoa mixture and stir until fully incorporated. Stir in the remaining hazelnuts (roughly chopped) and chocolate chips and fold to combine. Pour the batter into the prepared pan and spread out evenly with a rubber spatula. Bake until the top is glossy, and a toothpick inserted in the middle comes out clean, about 45 to 50 minutes. Remove from oven and let cool on a wire rack. Place them in the fridge to chill and then slice and serve with a scoop of ice cream. Wrap each brownie individually with plastic wrap and keep at room temperature for up to 2 days.

    About The Chef
    Jonathan Melendez 
    is a passionate food photographer, cook, baker, and recipe developer whose blog, The Candid Appetite, has appeared on such sites as Bon Appetit, People, Cosmopolitan, The Kitchn, and Today. He lives in Los Angeles, CA.