AuthorCarol RidehalghCategoryVets OrdersDifficultyBeginnerYou definately wouldn't know that these Brownies are gluten-free unless you were told. They really are deliciously indulgent, slightly richer than the Brownie recipe in my FFF cookbook.
Hazelnuts add a nice crunch, but if you want to freeze some of the brownies, then I would suggest leaving them out.
Otherwise, you could halve the recipe, no problem.
Weigh the chocolate and butter into a heatproof bowl that will sit neatly over a pan. Pour hot water into the pan a third full, then sit the bowl over it (bain-marie). The bowl must not touch the water. Bring the water up to simmering point, then turn down the heat. The chocolate/butter should melt from the steam.
Preheat the oven to 180°C / 165°CFan / Gas 4 / 350°F.
Put the hazelnuts onto a baking tray and toast for approx 8 minutes taking care not to burn. If they have the skin on, tip into a clean tea towel and rub off most of the skins.
Take a large shallow oven/baking tray approx 33cm x 25cm x 4cm deep. Brush the tin lightly with sunflower oil and line it with parchment paper.
Crack the whole eggs into the bowl of a stand mixer with the whisk attachment/or use a hand-held electric whisk.
Add the vanilla extract then whisk the eggs until they are lemon coloured.
Gradually add the sugars, beating continuously until the mixture is thickish, approx 3 minutes.
Stir in the melted chocolate/butter.
Fold in the ground almonds and hazelnuts.
Scrape the mixture into the prepared baking tin and bake for 40 minutes (35 minutes if you prefer them really gooey).
Leave to cool in the tin.
Lift out onto a large chopping board and cut the brownies into 6x4 = 24 squares.
Ingredients
Directions
Weigh the chocolate and butter into a heatproof bowl that will sit neatly over a pan. Pour hot water into the pan a third full, then sit the bowl over it (bain-marie). The bowl must not touch the water. Bring the water up to simmering point, then turn down the heat. The chocolate/butter should melt from the steam.
Preheat the oven to 180°C / 165°CFan / Gas 4 / 350°F.
Put the hazelnuts onto a baking tray and toast for approx 8 minutes taking care not to burn. If they have the skin on, tip into a clean tea towel and rub off most of the skins.
Take a large shallow oven/baking tray approx 33cm x 25cm x 4cm deep. Brush the tin lightly with sunflower oil and line it with parchment paper.
Crack the whole eggs into the bowl of a stand mixer with the whisk attachment/or use a hand-held electric whisk.
Add the vanilla extract then whisk the eggs until they are lemon coloured.
Gradually add the sugars, beating continuously until the mixture is thickish, approx 3 minutes.
Stir in the melted chocolate/butter.
Fold in the ground almonds and hazelnuts.
Scrape the mixture into the prepared baking tin and bake for 40 minutes (35 minutes if you prefer them really gooey).
Leave to cool in the tin.
Lift out onto a large chopping board and cut the brownies into 6x4 = 24 squares.