This gluten free brownie recipe makes the fudgiest brownies. They’re so fudgy, they will melt in your mouth! They are the best brownies I’ve had in a long time, and I’ve had many!
Words cannot describe my deep love for brownies, but the number of brownie recipes on the blog are proof that I can’t live without them. So for Passover, I made this gluten free brownie recipe and some of my friends said that it’s the best brownies they’ve ever had. The brownies are made with almonds or hazelnuts. I used hazelnuts because I’ve always been obsessed with it, and lately this addiction has turned into an obsession.
These Flourless Brownies Are FUDGY
Which is probably why they are becoming my favorite brownies. If you like fudgy brownies, you’ll love these. Because they’re flourless, they are extra fudgy and moist. Instead of flour, the recipe uses ground nuts and cornstrach, and the result is melt-in-your-mouth brownies. Even if you mistakingly overbake them, they won’t dry out as easily as brownies that are made with flour.
Use Hazelnut or Almond Meal or Make Your Own
Although there’s flavor from the nuts, the prominent flavor is the chocolate. I first tried this recipe using almond meal, and made it a second time with hazelnut meal. Both were delicious, but since I love hazelnut so much, I liked it a bit more. Then I used toasted and peeled hazelnuts that I processed in a food processor until finely ground. The texture was more grainy than store-bought hazelnut meal, but was just as good. I then made it again (one last time, I promise), this time with coarsely ground hazelnuts, and again, they were amazing. In other words, choose your favorite option.
Refrigerate Before Cutting
I’ll fogive you if you couldn’t hold yourself. I’ve been there. But trust me on this one, these brownies are so fudgy, it’s hard to cut them without letting them set in the fridge for at least 4 hours. They’ll cut beautifully and even hold well at room temperature if you leave it outside for a while for your guests. I usually prefer to serve brownies at room temperature, but I personally think that these are delicious cold. Not that I won’t eat the whole thing at any given temperature.
More Flourless Chocolate Dessert Recipes:
- Chocolate Coconut Brownies
- Chocolate Almond Torte
- Chocolate Fudge Cookies
- Chocolate Caramel Truffles
- Milk Chocolate Hazelnut Mousse
- 7 oz. (200 g) bittersweet or semisweet chocolate, coarsely chopped
- ⅔ cup (150 g) unsalted butter, cut into small pieces
- ¾ cup (150 g) granulated sugar
- 3 large eggs
- ¾ cup (75 g) skinned and toasted ground hazelnuts (or almond/hazelnut meal)
- ⅓ cup (45 g) cornstarch
- ⅛ teaspoon salt
- Heat oven to 350°F/180°C. Line an 8×8-inch baking pan with parchment paper or aluminium foil, leaving enough overhang on the sides for lifting the brownies out after baking.
- In a large heat-proof bowl, place chocolate and butter. Heat in the microwave in 20-second intervals, stirring in between each interval, until melted (or set it over a saucepan of simmering water, stirring occasionally). Add sugar and mix until combined. Add eggs, one at a time, and whisk until combined. Add nuts, cornstarch, and salt and fold, using a rubber spatula, just until combined. Do not overmix.
- Pour batter into prepared pan. Bake for 20-25 minutes, until the edges are set but the center is still very soft. Be careful not to overbake. A toothpick inserted into the center of the brownies should come out with moist crumbs, not dry. Transfer pan to a wire rack, and let it cool completely. Refrigerate until completely set for easy cutting, at least 4 hours. Lift brownies out of the pan using the parchment paper and cut into 16 squares.
- Store brownies in the fridge in an airtight container for up to 5 days.