These gluten-free brownies are SO delicious! Everyone will love them. Made with bittersweet or semisweet chocolate, unsalted butter, sugar, eggs, skinned and toasted ground hazelnuts, cornstarch and a pinch of salt, these brownies are sure to please any crowd.

INSTRUCTIONS:

1. First, preheat your oven to 350°F/180°C and line an 8×8-inch baking pan with parchment paper or aluminium foil. This will make it easy to remove the brownies later.
2. Next, place the chopped chocolate and cubes of butter in a large heat-proof bowl. Melt them in the microwave with 20-second intervals, stirring between each one. Then add the sugar and whisk until combined.
3. Add the eggs one at a time, whisking after each addition until everything is well incorporated.
4. Finally, add the hazelnuts, cornstarch, and salt, folding the mixture together with a rubber spatula. Do not overmix to prevent your brownies from becoming too dense.
5. Pour the batter into the prepared baking pan and bake for 20-25 minutes, or until the edges are set but the center is still slightly soft. Insert a toothpick into the center of the brownie; if it comes out with moist crumbs, it is ready.

Allow the brownie to cool completely before transferring to the refrigerator to chill for at least 4 hours to set. When it’s completely chilled, lift the brownies out of the pan and cut into 16 squares.

These gluten-free brownies can be stored in an airtight container in the fridge for up to 5 days.

FAQ

Q: Why should I use parchment paper or aluminum foil to line the pan?
A: Using parchment paper or aluminum foil is important for removing the brownies from the pan once they’re done baking. It allows for easy, clean removal, ensuring that the brownies retain their shape and don’t break apart in the baking pan when trying to take them out.

Q: What kind of chocolate should I use?
A: Bittersweet and semisweet chocolates are the recommended options, but dark chocolate and milk chocolate will also work. Experiment with mixing different chocolate types to find the combination that you and your family prefer.

Q: What is the best way to avoid overbaking the brownies?
A: Check the brownies about 10 minutes before the end of the allotted cooking time. Insert a toothpick into the center of the brownie; when it comes out clean, with just some moist crumbs attached, the brownies are ready to cool.

Delicious Chocolatey Gluten-Free Brownies

Recipe by Dish Lingo

0.0 from 0 votes

Course: DessertCuisine: AmericanDifficulty: Easy

Yield

16

squares

Prep time

15

minutes

Cooking time

20

minutes

Total time

35

minutes

These gluten-free brownies are SO delicious! Everyone will love them.

Ingredients

• 2/3 cup unsalted butter, cut into small pieces

• 3 large eggs

• 3/4 cup sugar

• 3/4 cup blanched and toasted ground hazelnuts (or almond flour/hazelnut flour)

• 1 cup bittersweet or semisweet chocolate, coarsely chopped

• 1/3 cup arrowroot starch

• 1/4 teaspoon salt

Directions

• First, preheat your oven to 350°F/180°C and line an 8×8-inch baking pan with parchment paper or aluminium foil. This will make it easy to remove the brownies later.
• Next, place the chopped chocolate and cubes of butter in a large heat-proof bowl. Melt them in the microwave with 20-second intervals, stirring between each one. Then add the sugar and whisk until combined.
• Add the eggs one at a time, whisking after each addition until everything is well incorporated.
• Finally, add the hazelnuts, cornstarch, and salt, folding the mixture together with a rubber spatula. Do not overmix to prevent your brownies from becoming too dense.
• Pour the batter into the prepared baking pan and bake for 20-25 minutes, or until the edges are set but the center is still slightly soft. Insert a toothpick into the center of the brownie; if it comes out with moist crumbs, it is ready.
• Allow the brownie to cool completely before transferring to the refrigerator to chill for at least 4 hours to set. When it’s completely chilled, lift the brownies out of the pan and cut into 16 squares.