Chocolate hazelnut spread ensures these moreish double chocolate brownies have a fudgy centre. When combined with walnuts and sea salt – they’ll be your new go-to gluten-free brownie recipe. Think……Indulgent, rich and gooey!
So this brownie recipe is very much an exception for my blog in that it isn’t a ‘healthy’ version of a classic recipe. This recipe is a wonderfully indulgent one…which lets be honest is going to happen anyway this time of year! Sometimes you just really want the real deal and that’s exactly why I made up this batch of brownies. I actually made them to take to a dinner party and they went down so well I thought I would share the recipe with you guys too!
This recipe is very much a classic brownie recipe in that’ll you require the key ingredients of flour, sugar, eggs and butter! I also added in a chocolate hazelnut spread to get that fudgy centre and chopped walnuts to add a bit of texture. I’m a sucker for white chocolate so a sprinkling of these went well on top.
Although I’m very much saying this recipe is all about the indulgence it still contains a lot less sugar than many brownies you’ll find. I find with brownies as long as you use a good quality chocolate you don’t need as much sugar. I made these brownies gluten free as one of the dinner guests was gluten free but the recipe works exactly the same using regular plain flour.
Heres the recipe…
- 140 grams soft unsalted butter
- 150 grams best-quality dark chocolate
- 3 large eggs
- 2 Tbsp Chocolate Hazelnut Spread
- 1 tablespoon vanilla extract
- 200 grams caster sugar
- 110 grams plain gluten free flour (or plain four if not GF)
- 1 teaspoon salt
- 150 grams chopped walnuts
- White Chocolate drops for topping (optional)
- Preheat the oven to 180°C/160°C Fan/350°F/gas mark 4. Line your brownie pan
- Melt the butter and chocolate together in a large heavy-based pan. In a bowl or large wide-mouthed measuring jug, beat the eggs with the sugar and vanilla. Measure the flour into another bowl and add the salt.
- When the chocolate mixture has melted, let it cool a bit before beating in the eggs, chocolate spread, sugar, and then the nuts and flour. Beat to combine smoothly and then add to your brownie pan. Top with the white chocolate if using.
- Bake for about 25 minutes. When it's ready, the top should be dried to a paler brown speckle, but the middle still dark and dense and gooey.
Let me know if you would like to see more classic recipes on my blog as well as the healthier ones!
What's Your Reaction?
Hi, I’m Vicky and I created this blog to hopefully pass on my passion for baking up yummy healthy creations. Eating healthy and exercising is a big part of my lifestyle and something that is very important to me. Thanks for reading!