Friday, December 12, 2008

Hazelnut Brownies

This is hands down, one of the best brownie recipes I have ever made. If you love chocolate, you will love this. I also happen to love the Hazelnut flavor. There is not much more to say about this one, other than it Rocks!! :) *This is recipe is gluten free, however you can substitute all purpose flour.

Wheat Free Hazelnut Brownies
*recipe originally from Karina's Kitchen

5 ounces dark chocolate with hazelnuts
4 oz unsalted butter (8 tablespoons)
2 large eggs
1 cup packed light brown sugar
1/2 rounded cup hazelnuts, processed into a fine meal

1/4 cup white or brown rice flour
1/2 teaspoon sea salt (regular will do – use slightly less)
1/4 teaspoon baking soda
2 teaspoons vanilla extract
1/2 cup extra semi-sweet chocolate chips

Preheat the oven to 350 degrees F. Line an 8×8-inch square baking pan with non-stick foil or parchment

Melt the dark chocolate and butter together in microwave
or in a bowl set over simmering water.

In a mixing bowl, beat the eggs with an electric mixer until frothy. Add the brown sugar and beat until smooth. Add the melted chocolate mixture to the egg-sugar mixture a little at a time and beat well.

In a bowl, combine the nut meal, rice flour, salt and baking soda. Add the dry mixture to the chocolate mixture and stir until well mixed. Add the vanilla, beat another half a minute or so. Stir in the chocolate chips. Pour into the lined pan.

Bake on center rack for 33 to 35 minutes, or until the brownie
s are set. Don’t overcook.

Cool on a wire rack; and remove the brownies from the pan by gripping the foil edges. Chill before cutting.

Makes 9-12 servings.


Karina Allrich said...

I love the idea of hazelnut flour- yum! (Glad you like the recipe!) :)

Sherea said...

These were delish!!

Erin said...

These look so delicious!