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 brownies 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.