Post by Loupy on May 2, 2014 22:08:57 GMT -7
Gluten-Free Double Fudge Almond Flour Hazelnut Brownies
From: Chef Tess @ cheftessbakeresse.blogspot.com/
This is one of the core recipes I have used for quite a long time for my baking line. It is another one that always sold out at the farmer's markets every week.
It is a fudge brownie that will absolutely blow your mind! These are deep, rich, thick and fudgy. Not a cake brownie. It is one that you'd find in a high-end bakery...next to flourless chocolate cakes. And, yes, you can totally freeze these brownies and they taste great!
Ingredients:
1/2 cup Butter, softened
1 cup Dark Brown Sugar
2 Eggs
1 Tbsp Vanilla
1 cup Honeyville Blanched Almond Flour
1/2 cup Honeyville Baker's Cocoa
2 Tbsp Arrowroot
1/2 tsp fine Sea Salt
1 cup gluten-free Chocolate Chips
1 cup fine minced Hazelnuts
Directions:
Cream together the the butter, sugar, vanilla and eggs.
Combine the dry ingredients and fold into the butter mixture.
Add the chocolate chips.
Spread into a greased 8 x8 baking pan.
It is going to be pretty thick.
Sprinkle the minced hazelnuts over the brownies.
Bake at 325 degrees 20-25 minutes until outside edges are almost dry.
The middle will look a little moist.
Remove from oven.
The secret is to allow them to cool 1 hour before cutting.
From: Chef Tess @ cheftessbakeresse.blogspot.com/
This is one of the core recipes I have used for quite a long time for my baking line. It is another one that always sold out at the farmer's markets every week.
It is a fudge brownie that will absolutely blow your mind! These are deep, rich, thick and fudgy. Not a cake brownie. It is one that you'd find in a high-end bakery...next to flourless chocolate cakes. And, yes, you can totally freeze these brownies and they taste great!
Ingredients:
1/2 cup Butter, softened
1 cup Dark Brown Sugar
2 Eggs
1 Tbsp Vanilla
1 cup Honeyville Blanched Almond Flour
1/2 cup Honeyville Baker's Cocoa
2 Tbsp Arrowroot
1/2 tsp fine Sea Salt
1 cup gluten-free Chocolate Chips
1 cup fine minced Hazelnuts
Directions:
Cream together the the butter, sugar, vanilla and eggs.
Combine the dry ingredients and fold into the butter mixture.
Add the chocolate chips.
Spread into a greased 8 x8 baking pan.
It is going to be pretty thick.
Sprinkle the minced hazelnuts over the brownies.
Bake at 325 degrees 20-25 minutes until outside edges are almost dry.
The middle will look a little moist.
Remove from oven.
The secret is to allow them to cool 1 hour before cutting.
