I’ve always found brownies a little hard to make with them often ending up a little too gooey or a little too, well…flat. Not letting that dampen my spirit however I’ve tried, tried and tried again to create the perfect gluten free brownie and voila meet my gluten free white chocolate and hazelnut brownies! They’re rich, crunchy and gooey all at the same time and you’ll soon find yourself wanting to bake another batch within a matter of days. With the hazelnuts be sure to blanch them to remove any of their outer shells as it makes for a nicer taste and you don’t have to contend with little pieces in your teeth.
These brownies were so simple to make and the best part is you can add anything you like to them, whether it’s a mixture of chocolates, marshmallows or even raisins or dates this recipe makes the most divine fudgey brownies that you won’t need to buy store bought gluten free brownies ever again!
Ingredients
-100g Milk Chocolate (plus a little extra for the topping)
-100g Dark Chocolate
-100g White Chocolate (plus a little extra for the topping)
-5 Eggs
-175g Unsalted Butter
135g Plain Gluten Free Flour
1/2 Tsp Baking Powder
1/4 Tsp Xanthan Gum
1/2 Tsp Coffee
-Pinch of Salt
-100g Hazelnuts
-50g Soft Brown Sugar
-230g Golden Caster Sugar
Method
-Preheat your oven to 160c fan/gas mark 3 and grease and line a brownie pan (mine was a 23cm square)
-To blanche your hazelnuts boil a kettle and pour over the hazelnuts in a bowl, leave to stand for 1 minute and transfer to a colander and rinse with cold water after this scrub the hazelnuts to remove their outer skin and leave to one side.
-In a large bowl put your butter, white and dark chocolate and set over a boiling pan of water, stir from time to time until you have a nice velvety chocolate mix sprinkle in the dash of salt and coffee at this point before setting to one side to cool.
-In a bowl mix your eggs and sugar with a hand mixer until fully combined and the mixture has roughly doubled in size.
-Chop the hazelnuts roughly along with 100g of white chocolate, it doesn’t matter how big or small they are and a good mixture allows for a different bite every time!
-Once your chocolate mixture has cooled slowly pour into the egg and sugar mixture until fully combined, try and keep the air in the egg mixture as you go if possible.
-When the mixture has been fully combined add the chopped hazelnuts and white chocolate and pour into the pan (if you want to set aside a small amount here to add to the top then go ahead!).
-Pop the brownie batter into the oven for 35-40mins until you have a cooked top and the batter is cooked in the centre (if it’s a little gooey don’t worry as it makes for a wonderfully fudgey brownie!)
-Leave to rest in the pan until fully cooled, once cooled remove and set on a cooling rack.
-Melt a small amount of white chocolate and drizzle over the top of the brownie. I used a piping bag to do this but a teaspoon works just as well.
-Do the same for some milk chocolate and leave the chocolate to set.
-Cut the brownie to whatever size you like and enjoy!
