Hazelnut Brownies (Gluten-Free) |
Author: Nicole
- 6 ounces dark or bittersweet chocolate (70% cacao), coarsely chopped
- 6 tablespoons unsalted butter
- ⅔ cup white sugar
- 1 teaspoon vanilla
- 1 teaspoon coarse sea salt
- 2 large eggs
- ½ cup teff flour
- 1 cup chopped hazelnuts
- Preheat oven to 325°F. Line an 8x8x2" glass baking dish with foil, pressing firmly into pan and leaving a 2" overhang. Coat foil with nonstick spray; set baking dish aside.
- This is a one bowl recipe, so find a medium sized metal bowl that will fit in a medium sized pan.
- Bring an inch of water to a bare simmer in a saucepan. Combine chocolate and butter in bowl and rest in the pan without touching the water. Cook, stirring occasionally, until melted and smooth, about 5 minutes. Remove bowl from heat. Add sugar, vanilla and sea salt and stir until combined. Let cool about 5 to 7 minutes.
- Whisk eggs into chocolate mixture one at a time. Add flour and whisk for 30 seconds to thicken the batter. Stir in hazelnuts. Scrape batter into the prepared pan and spread evenly.
- Bake until a toothpick inserted into the center comes out clean, about 30 to 35 minutes.
- Transfer pan to a wire rack; let cool completely in pan (about 2 hours).
- Using foil overhang, lift brownie out of pan; transfer to a cutting board and cut into 16 squares.
* Double recipe and bake in a 9x13x2" glass baking dish (yields 32 brownies).
* Freezes well.
* If you don't need to make gluten-free/wheat-free brownies and you can't wait to find teff flour, you can use the same amount of all-purpose flour in this recipe.
Recipe by Riegl Palate at https://www.rieglpalate.com/hazelnut-brownies-gluten-free/
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