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hazelnut brownies

Gluten Free Hazelnut Brownies

Totally fudgy brownies filled with toasted hazelnuts and swirls of chocolate hazelnut spread
5 from 1 vote
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Course: Dessert
Cuisine: American
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 16
Calories: 248kcal

Ingredients

  • ¾ Cup Gluten Free 1-to-1 Flour Blend I use Bob's Red Mill
  • Cup Natural Cocoa Powder
  • ½ teaspoon Salt
  • ½ Cup Vegan Butter melted
  • Cup Light Brown Sugar
  • 3 Eggs
  • 1 teaspoon Vanilla
  • 1 Cup Chocolate Hazelnut Spread divided
  • ¾ Cup Hazelnuts toasted, chopped & divided

Instructions

  • Preheat your oven to 350 degrees.
  • Add your hazelnuts to a baking sheet. Toast them in the oven for 7 minutes, being careful not to burn them. Remove from the oven and allow to cool. Once cool, pour all hazelnuts into a clean dishtowel. Rub the hazelnuts around inside the dish towel to remove the skins. Roughly chop and set aside.
  • In a large bowl, combine the melted butter, brown sugar and ¾ C of the chocolate hazelnut spread. Mix together until well combined.
  • Add the eggs one at a time. Beat on medium speed for about 30 seconds between each addition.
  • Add the vanilla. Scrape down your bowl.
  • Add the flour, cocoa powder and salt to the wet ingredients. Mix on low speed until just combined.
  • Add ½ C of the chopped hazelnuts to your batter. Fold together with a spatula.
  • Line an 8x8 pan with parchment paper.
  • Pour your brownie batter into the pan, making sure to spread it evenly across the pan.
  • Dollop the remaining ¼ C of chocolate hazelnut spread on top of the brownies with a teaspoon. Once you have all the dollops, run a knife through the batter to make a swirl.
  • Sprinkle the remaining chopped hazelnuts on top of the brownies.
  • Bake for 30 minutes in preheated oven (27-28 minutes if you want them to be gooey).
  • Remove from oven and cool for 1 hour before cutting.
Nutrition Facts
Gluten Free Hazelnut Brownies
Amount per Serving
Calories
248
% Daily Value*
Fat
 
15
g
23
%
Saturated Fat
 
7
g
44
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
5
g
Cholesterol
 
31
mg
10
%
Sodium
 
141
mg
6
%
Potassium
 
168
mg
5
%
Carbohydrates
 
27
g
9
%
Fiber
 
3
g
13
%
Sugar
 
20
g
22
%
Protein
 
4
g
8
%
Vitamin A
 
316
IU
6
%
Vitamin C
 
1
mg
1
%
Calcium
 
45
mg
5
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
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