Generally speaking, I’m not a fan of many gluten-free desserts or snacks, because they claim to be healthy by avoiding wheat, then compensate for the lack of flavor and texture by overloading with bad fats, salt and sugar. These brownies, which have more of a cake texture than a brownie, are the exception. Thanks to our friend, Linda, who brought these over one night, and got us addicted!
9 oz. ground hazelnuts
5 1/2 oz. (2/3 cup) sugar
8 oz. (1 stick) unsalted butter
1 oz. cocoa powder
1 tablespoon baking powder
If you’re using whole hazelnuts, pour them into the food processor and grind them into a powder. Pour the ground hazelnuts into a separate bowl.
Back in the food processor bowl, add the sugar and butter and pulse until combined. Crack the eggs in a separate bowl, and add them slowly to the sugar and butter, pulsing to mix in between each addition.
Pour the ground hazelnuts into the mixture a little at a time, pulsing after each addition. Add the cocoa powder, straining through a sieve to keep out lumps, and pulse again. Add the baking powder and pulse again. Scrape down the sides of the bowl and give it all one last mix.
Pour into a buttered pan and cook at 350 for 30 minutes. Use a deeper pan so that the brownies don’t overflow as they rise while baking.