Gluten-Free Brownies

The crunch of hazelnuts is a perfect contrast to the soft chewiness of these brownies, making them a satisfying gluten-free treat.

• ½ cup unsalted butter
• ½ cup butter
• 1 cup plus ¼ cup semisweet or dark chocolate chips
• ¾ cup hazelnut meal
• ½ cup cocoa powder
• ½ tsp salt
• ¼ – ½ cup hazelnuts, chopped and toasted
• ¾ cup brown sugar
• ¾ cup white sugar
• 3 eggs
• 1 tsp vanilla extract

INSTRUCTIONS

1. Preheat oven to 350°F. Coat an 8 x 8-inch pan with cooking spray and line with parchment paper, leaving an overhang for easy removal.
2. Brown the butter and remove from heat. Whisk in the chocolate until melted, and set aside to cool.
3. In a bowl, combine the hazelnut meal, cocoa powder, salt, and chopped hazelnuts.
4. In a separate bowl, cream together both sugars, eggs, and vanilla.
5. Stir the dry ingredients into the egg mixture and whisk in the butter-chocolate mixture until just blended (the butter must be completely cool or you’ll scramble the eggs).
6. Pour batter into the pan, and bake 35–45 minutes.
7. Brownies are done when a toothpick inserted into the centre comes out clean or with just a few crumbs.
8. Cool completely in the pan, and lift out using the parchment overhang before cutting into squares