Gluten-free hazelnut brownies

Published on 24 November 2025

Favourites stay in this browser only. Sign in to save them to your account.

Soft light chocolate dessert, easy and described for intolerance, with crunchy nuts. Peanuts work too.

Do I have all the ingredients?

INGREDIENTS FOR A 21 X 21 TIN

You have 0 ingredients out of 8

You still need 8 ingredients

The checklist only records what you have available: it does not check allergens or food safety.

Selections and your current step are saved in this browser for this recipe.

Introductory photographs from the original

0 steps completed out of 12

1.Step 1 of 12
I chop chocolate into a bowl with butter.
2.Step 2 of 12
I melt in a microwave or water bath.
3.Step 3 of 12
I put eggs and sugar in another bowl.
4.Step 4 of 12
I beat pale and frothy.
5.Step 5 of 12
I hand-whisk chocolate into eggs.
6.Step 6 of 12
I sift flours with cocoa.
7.Step 7 of 12
I gently mix into eggs.
8.Step 8 of 12
I add whole or broken hazelnuts; I added walnuts too.
9.Step 9 of 12
I butter and rice-flour a square tin.
10.Step 10 of 12
I pour, level and bake preheated conventional at 180°C for 30 minutes.
11.Step 11 of 12
I cool slightly, unmould and cut squares.
12.Step 12 of 12
I put in paper cases, keep a few days in a tin and add Nutella if wanted 😜.

Reserved advertising space · no adverts are active