October 31, 2015
These brownies are dense, fudgy, flourless and gluten free! (Reviewers have said that they are so good that they can't believe it's gluten free...) They also have a great tang from the use of brown sugar in the batter.
Recipe adapted from: Haigh's Chocolate
Ingredients - 21 x 31 cm (8 x 12 inch) brownie tin
200g dark chocolate
250g brown sugar
250g white sugar
133g hazelnut meal
1 tsp baking powder
Pinch of salt
34g cocoa powder
1. Start by preheating your oven to 175C (350F). Melt the chocolate and butter in the microwave, mix to combine them and set aside.
2. Whisk the eggs with the brown sugar and white sugar until slightly lightened in colour. Don't beat this too hard as you want the brownies to be fudgy, not fluffy!
3. Add the chocolate mixture to the egg mixture and whisk until combined.
4. Using a spatula or wooden spoon, mix the hazelnut meal, baking powder, salt and cocoa powder into the batter. Mine turns out to be a spreadable consistency so don't be worried if it's not runny.
5. Line your 20cm x 30cm brownie tin with baking paper and spread the batter evenly into the tin.
6. Bake for 50 minutes - an inserted toothpick should come out with a few crumbs.
7. Let the brownies cool in the tin then put them in the refrigerator and chill for a while so they'll be easier to cut (I leave mine in the fridge overnight).
8. Cut into the size of your choice and enjoy!