Gluten-free hazelnut chocolate brownies
Ingredients
- 100g soft light brown sugar
- 40g maple syrup
- 120g butter, melted
- 1 tsp instant espresso powder
- 1 tsp vanilla extract
- 1 tbsp milk
- 2 large eggs, beaten
- 50g H&B Teff Flour
- 50g H&B Oat Flour
- 1 tsp xanthan gum
- 30g cocoa powder
- 1 tsp baking powder
- 80g chocolate chips
- 50g H&B Roasted Hazelnuts, roughly chopped
| Per | 100g | Serving (42g) |
|---|---|---|
| Energy (Kj) | 1732 kJ | 725 kJ |
| Energy (kcal) | 416 kcal | 174 kcal |
| Fat | 26g | 11g |
| of which saturates | 13g | 5.5g |
| Carbohydrates | 36g | 15g |
| of which sugars | 25g | 11g |
| Fibre | 5.6g | 2.3g |
| Protein | 7.1g | 3g |
| Salt | 0.29g | 0.12g |
Step 1
Grease and line a 20 x 20 cm baking tin with non-stick baking paper.
Step 2
Whisk the brown sugar, maple syrup, melted butter, espresso powder, vanilla, milk and beaten eggs in a jug until fully combined and smooth.
Step 3
Sift the teff flour, oat flour, xanthan gum, cocoa powder and baking powder into a bowl. Pour in the wet mixture and stir until the batter is glossy and even.
Step 4
Fold in the chocolate chips and chopped hazelnuts. Spoon into the prepared tin and smooth the top.
Step 5
Bake for 20-25 minutes, until the edges just begin to pull from the tin and the top forms a light crust. Then, insert a skewer into the centre making sure it comes out with a few moist crumbs.
Step 6
Cool in the tin for 10 minutes, then transfer to a wire rack to cool completely. Cut into 16 squares. For cleaner slices, let it chill for 20-30 minutes before cutting.
