Hazelnut Brownies

"Dad, that's unfair, you've just taken another piece & you only let me have one piece" The fight over the brownie began long before I could take a photo. 

This recipe is a variation of the brownie recipe in Brownie & Berry Cheesecake stack (it has more chocolate in it ;)). 



175 g Dark chocolate (I used Callebaut 70% callets)

125 g Butter

3 tsp Vanilla

4 Eggs

200 g Brown sugar

75 g Hazelnut meal

50 g Bakers' Magic Gluten free flour

25 g Cocoa powder




Preheat oven to 150 C (fan forced).

Lightly grease a 20 cm square cake tin.

Line the base & sides with baking paper making sure the sides overhang. My oven has a strong fan & I had to use bull dog clips to stop the paper flapping/getting stuck on the top of the brownie.

Melt the chocolate & butter and set it aside to cool slightly. 

Mix together the hazelnut meal, bread mix & cocoa powder. 

Using an electric mixer (stand mixer is preferable) cream the eggs, brown sugar & vanilla together for ~8 minutes. It will be thick & creamy. 

Stir in the melted chocolate.

Stir in the hazelnut meal mix until well combined. 

Transfer to the cake tin & bake for ~40 - 45 mins. The time will depend on your oven. When it is close to the 40 mins insert a skewer into the brownie. If the skewer comes out with a few crumbs the brownie is ready, if it doesn't leave the brownie for longer.

Bring the brownie out of the oven & transfer tin to a cooling rack. Allow it to cool before taking the brownie out.

Cut into portions & store in a cool dark airtight container (if they make it to the container).

Simply enjoy!