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 ;)). 

This recipe was designed specifically to be made with Bakers' Magic gluten free flour. The finished baked product will not be the same if you use another gluten free flour and you will need to adjust the recipe, particularly if the flour you're using contains rice flour.



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!