Gluten Free Chocolate and Hazelnut ‘Nutella’ Brownies

by Jenny

April seems to have sped past in a blur, how is it that a third of 2013 is already gone?

It has been a good month, welcoming friends back to the UK, the eventual passing of winter into spring, and breaking out my cute city bike again after months of it sitting getting dusty in my flat being but a few highlights.

Like quite a few people, the camera roll on my iPhone serves as a handy memory aid, here are a few of my favourite shots from a speedy April.

When googling a recipe for gluten free nutella brownies my search came up disappointingly short. This recipe is adapted from one found at LondonBakes, this is Kathryn’s gluten free chocolate and macadamia nut brownies, replacing the macadamias with hazelnuts to make a nutella version.

The result is a thick fudge like brownie, which you wouldn’t guess is gluten free. The nut flavour is milder than I would have liked but it does come through.

Gluten Free Chocolate and Hazelnut ‘Nutella’ Brownies
adapted from a recipe featured in The Daily Telegraph by Sally Williams
makes approximately 20

300g dark chocolate (at least 70% cocoa I used 74%)
200g salted butter
4 eggs
200g caster sugar
30g cocoa powder
1 tsp bicarbonate of soda
60g hazelnuts ground in a food processor.

Preheat your oven to 180C, grease and line a 9 inch square tin.

Slowly melt the chocolate and butter together in a bowl over a pan of simmering water.

Take when completely melted and mixed together, take the bowl off the pan of hot water and put to one side to cool.

In a separate bowl whisk together the butter and sugar until pale and fluffy.

Add the cooled chocolate mixture and beat until well combined.

Sift in the bicarbonate of soda and cocoa then add the ground nuts.

Fold gently with a wooden spoon until combined.

Pour the mixture into the tin and bake for 20-30 minutes.

The top of brownies should have browned and an inserted cocktail stick will come out without raw batter on it (it won’t come out clean like with a cake but the brownies shouldn’t still be gooey)

Allow to cool fully before removing from the tin and cutting.

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