Description

These Flourless Chocolate Hazelnut Brownies are rich, fudgy, and packed with the nutty flavor of hazelnuts combined with intense dark chocolate. Naturally gluten-free due to the absence of flour, these decadent brownies feature a crunchy hazelnut topping and a luscious melted chocolate drizzle, perfect for satisfying any chocolate craving.

Ingredients

Scale

Dry Ingredients

1 1/4 cups hazelnut meal (hazelnuts ground into a flour in the food processor)
1/4 cup coarsely chopped hazelnuts
1/3 cup unsweetened cocoa powder
1/2 teaspoon salt
1 teaspoon espresso powder

Wet Ingredients

1 cup (2 sticks) unsalted butter, cut into chunks
6 ounces dark chocolate, chopped (77% cacao recommended)
1 cup granulated sugar
3 large eggs
2 teaspoons vanilla extract

For Drizzling

3 ounces dark chocolate, melted (77% cacao recommended)

Instructions

Preheat Oven and Prepare Pan: Preheat your oven to 350℉ (175℃). Line an 8×8 inch square baking dish with parchment paper or foil, allowing some overhang for easy removal of the brownies after baking. Set aside.
Combine Dry Ingredients: In a medium bowl, whisk together the hazelnut meal, unsweetened cocoa powder, salt, and espresso powder until evenly blended. This mixture adds flavor depth and texture to your brownies.
Melt Butter and Chocolate: Place the butter and chopped dark chocolate in a microwave-safe bowl. Heat in 30-second increments, stirring thoroughly between each session, until completely melted and smooth. This usually takes about 1 1/2 minutes total. Allow the mixture to cool slightly to avoid cooking the eggs in the next step.
Mix Wet Ingredients: In a separate bowl, whisk together the granulated sugar, eggs, and vanilla extract until combined and slightly thickened. Then incorporate the cooled butter and chocolate mixture, whisking until the batter is smooth and glossy.
Add Dry to Wet: Gently fold the hazelnut meal mixture into the wet ingredients, mixing just until combined to avoid overworking the batter. Pour the batter into the prepared baking pan and evenly sprinkle the coarsely chopped hazelnuts over the top to add a delightful crunch.
Bake the Brownies: Place the pan in the preheated oven and bake for about 40 minutes. The brownies are done when the edges are firm but the center is still slightly loose and fudgy. Be careful not to overbake as the brownies are delicate when warm.
Cool and Drizzle: Allow the brownies to cool completely in the pan, ideally overnight, to firm up for easy slicing. Once cooled, drizzle the melted dark chocolate over the top in an elegant pattern. Serve and enjoy!

Notes

Ensure the butter and chocolate mixture cools slightly before mixing with eggs to prevent curdling.
For a more intense hazelnut flavor, toast the hazelnuts lightly before grinding into meal.
The brownies are delicate when warm; cooling completely before cutting ensures clean slices.
You can substitute the granulated sugar with coconut sugar for a deeper sweetness and a hint of caramel.
Store brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: flourless, chocolate, hazelnut, brownies, gluten free, dessert, fudgy, dark chocolate, nutty