Gluten Free Brownies

This indulgent gluten-free brownie recipe transforms simple ingredients into fudgy chocolate squares that rival any traditional brownie. The secret lies in using ground hazelnuts instead of flour, creating an incredibly moist texture with a nutty depth that flour-based brownies simply can't match.

I discovered this recipe during a dinner party for a gluten-intolerant friend and have never gone back to regular brownies. Even my wheat-loving family members request these by name, completely unaware they're eating a gluten-free dessert.

Ingredients

• Bittersweet chocolate: Provides the deep, rich foundation these brownies need. Look for bars with 60-70% cacao for the best flavor balance.
• Unsalted butter: Creates that mouthwatering richness. Make sure it's at room temperature for easier melting.
• Granulated sugar: Balances the chocolate's bitterness. Using white sugar helps create that classic crackly brownie top.
• Large eggs: Provide structure and richness. Room temperature eggs incorporate better into the batter.
• Ground hazelnuts: Replace traditional flour completely. Toast them first to enhance their flavor profile.
• Cornstarch: Works with the eggs to give structure. This modest amount prevents the brownies from being too cakey.
• Salt: Enhances all the flavors. Use fine sea salt for the best distribution throughout the batter.

Step-by-Step Instructions

Prepare the Pan:

Preheat your oven to 350°F and line your 8×8 baking pan with parchment paper, leaving overhang for easy removal later. The parchment prevents sticking and makes cleanup infinitely easier.

Create Chocolate Base:

Combine chopped chocolate and butter in a large microwave-safe bowl, heating in 20-second intervals while stirring between each until completely melted and glossy. This gentle melting prevents the chocolate from seizing or burning.

Build Batter Structure:

Add sugar to the melted chocolate mixture and stir until fully incorporated. The sugar will not completely dissolve at this stage, which is perfect for developing that signature crackly top.

Incorporate Eggs:

Add eggs one at a time, whisking thoroughly after each addition until the batter becomes thick and glossy. This method creates the perfect emulsion for fudgy brownies rather than cakey ones.

Add Dry Ingredients:

Gently fold in the ground hazelnuts, cornstarch, and salt just until no streaks remain. The key word is gentle here I once overmixed and ended up with tough brownies instead of tender ones.

Bake with Care:

Pour the batter into your prepared pan and bake for exactly 20-25 minutes. Look for set edges but a center that still appears slightly underdone. A toothpick should come out with moist crumbs attached, not completely clean.

Rest and Set:

Allow the brownies to cool completely in the pan on a wire rack, then refrigerate for at least 4 hours. This patience-testing step ensures perfectly clean cuts and fully developed flavor.

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The chocolate is truly the star of this recipe. My family has a tradition of making these brownies for our holiday gatherings, and my nephew once proclaimed them "the best brownies in the universe" before gobbling up three in quick succession. I consider that the highest praise possible from a discerning ten-year-old chocolate connoisseur.

Make-Ahead and Freezing

These brownies actually improve with time as the flavors meld together. Make them a day ahead of serving for the best flavor profile. If you want to freeze them, cut into individual squares and wrap each in plastic wrap before placing in a freezer bag. They will keep for up to three months frozen. Thaw overnight in the refrigerator or for about an hour at room temperature when ready to enjoy.

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Nut Variations

While hazelnuts provide a distinctive flavor reminiscent of Nutella, you can easily substitute other nuts based on preference or availability. Almonds create a more subtle nutty background, while walnuts offer a slightly bitter contrast that many chocolate lovers appreciate. For those with nut allergies, sunflower seed meal can work as a substitute, though the texture will be slightly different.

Serving Suggestions

These brownies shine on their own but can be elevated for dessert. Try warming slightly and topping with a scoop of vanilla ice cream and a drizzle of salted caramel sauce. For a dinner party presentation, dust with cocoa powder and serve with fresh raspberries or a dollop of whipped cream. The rich chocolate flavor pairs beautifully with coffee or a glass of port.

The Science Behind Gluten-Free Brownies

Traditional brownies rely on gluten development for structure, but these brownies use a combination of eggs, cornstarch, and ground nuts to create the perfect texture. The eggs provide protein that coagulates during baking to give structure, while the ground nuts add bulk and moisture. The minimal amount of cornstarch helps bind everything together without making the brownies tough or dry.

Frequently Asked Questions

→ Can I substitute hazelnuts with other nuts?

Yes, almond meal or finely ground almonds work well as a substitute for hazelnuts in this recipe.

→ How do I know when the brownies are done?

The edges should be set, and a toothpick inserted into the center should come out with moist crumbs but not wet batter.

→ Can these brownies be made dairy-free?

You can substitute the butter with a dairy-free alternative like coconut oil or a vegan buttery spread.

→ How should I store the brownies?

Store them in an airtight container in the refrigerator for up to 5 days. Refrigeration helps them stay firm and fudgy.

→ Can I freeze these brownies?

Yes, these brownies freeze well. Wrap them securely in plastic wrap and store them in the freezer for up to 3 months.