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.
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.