This gluten-free brownie recipe is easy to make and delicious to eat. The combination of ground hazelnuts or almond meal, arrowroot starch, and chocolate creates a fudgy, melt-in-your-mouth texture. Plus, the brownies are so easy to make that you can whip them up in no time.

The hazelnuts or almond meal provide a subtle nutty flavor that pairs perfectly with the chocolate, while the cornstarch helps to create a fudgy texture. Refrigerating the brownies before cutting them ensures that they hold their shape and don’t crumble apart. Enjoy these delicious brownies as a special treat or as a dessert for your next gathering.

Hazelnut flour is a versatile, nutrient-dense product made from ground hazelnuts. It can be used as a substitute for wheat flour in baking or added to smoothies and other recipes for a nutty flavor and added nutrition. Hazelnut flour is a good source of dietary fiber and contains a range of vitamins and minerals, including magnesium, iron, zinc, and B vitamins. It is also a good source of healthy fats, including monounsaturated fats, which can help lower cholesterol. Hazelnut flour is gluten-free. It is also lower in carbohydrates than other flours, making it a good option for those with diabetes or on low-carb diets.

FAQ:

Q: What type of chocolate should I use for this recipe?

A: Bittersweet or semisweet chocolate chips or chunks work best for this recipe. If you use chocolate chunks, the chocolate should be coarsely chopped before melting.

Q: Can I use almond meal instead of hazelnut meal?

A: Yes, you can use either almond meal or hazelnut meal for this recipe. Both will work equally well and provide a delicious nutty flavor.

Q: How long should I refrigerate the brownies before cutting them?

A: Refrigerate the brownies for at least 4 hours before cutting them. This will ensure that they hold their shape and don’t crumble apart.

Delicious Gluten Free Brownies

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Recipe by Dish Lingo Course: Dessert, BrowniesCuisine: AmericanDifficulty: Easy

Servings

16

servings

Prep time

15

minutes

Cooking time

20

minutes

Total time

35

minutes

This gluten-free brownie recipe is easy to make and delicious to eat. The combination of ground hazelnuts or almond meal, arrowroot starch, and chocolate creates a fudgy, melt-in-your-mouth texture. Plus, the brownies are so easy to make that you can whip them up in no time.

Ingredients

• 1 1/4 cup 1 1/4 bittersweet or semisweet chocolate, coarsely chopped

• 3/4 cup 3/4 granulated sugar

• 2/3 cup 2/3 unsalted butter

• 3 large 3 eggs

• 1/3 cup 1/3 arrowroot starch

• 3/4 cup 3/4 toasted ground hazelnuts (shelled and deskinned) or blanched almond meal

• 1/8 teaspoon 1/8 salt

Directions

• Start with preheating an oven to 350°F (180°C). Meanwhile, line an 8×8-inch baking pan with parchment paper, leaving enough paper overhang on the sides for lifting the brownies out after baking.
• In a large heat-proof bowl, place chocolate and butter. Heat in the microwave in 20-second intervals while stirring in between each interval. Repeat until melted (or set it over a saucepan of simmering water, stirring occasionally).
• Add sugar and mix until combined. Add eggs, one at a time, and whisk until combined.
• Add nuts, cornstarch, and salt and fold, using a rubber spatula, just until combined. Do not overmix.
• Pour batter into the prepared pan. Bake for 20-25 minutes, until the edges are set, but the center is still very soft. Be careful not to overbake. A toothpick inserted into the middle of the brownie pan should come out with moist crumbs, not dry.
• Transfer the pan to a wire rack, and let it cool completely. Refrigerate until completely set for easy cutting, at least 4 hours.
• Lift brownies out of the pan using the parchment paper and cut them into 16 squares. You can store brownies in the fridge for up to 6 days. To preserve their freshness, use an airtight container.