📝 About This Recipe
Indulge in a sophisticated, grain-free treat that marries the deep, earthy profile of roasted hazelnuts with the intense richness of dark cocoa. These brownies offer a fudgy, truffle-like texture that melts on the tongue, proving that you don't need refined sugar or wheat to achieve dessert perfection. Perfect for those following keto or gluten-free lifestyles, this recipe delivers a gourmet experience that feels like it came straight from a high-end Parisian pâtisserie.
🥗 Ingredients
The Dry Base
- 1 1/2 cups Hazelnut Flour (super-fine or blanched for best texture)
- 1/2 cup Unsweetened Cocoa Powder (Dutch-processed for a deeper color and smoother flavor)
- 1/2 teaspoon Sea Salt (fine grain)
- 1/2 teaspoon Baking Powder (aluminum-free)
- 1 teaspoon Espresso Powder (optional, to intensify the chocolate flavor)
The Wet Ingredients
- 1/2 cup Unsalted Butter (melted and slightly cooled)
- 3/4 cup Granulated Monk Fruit Sweetener (or Erythritol blend)
- 3 Large Eggs (at room temperature)
- 2 teaspoons Pure Vanilla Extract (high quality)
- 1/4 teaspoon Hazelnut Extract (optional, for extra aromatic punch)
The Mix-ins & Topping
- 1/2 cup Sugar-Free Dark Chocolate Chips (stevia-sweetened or 85% cacao)
- 1/4 cup Roasted Hazelnuts (roughly chopped for crunch)
- 1 pinch Flaky Sea Salt (for finishing)
👨🍳 Instructions
-
1
Preheat your oven to 350°F (175°C) and position a rack in the center. Grease an 8x8-inch square baking pan and line it with parchment paper, leaving an overhang on two sides for easy removal.
-
2
In a medium mixing bowl, whisk together the hazelnut flour, cocoa powder, sea salt, baking powder, and espresso powder. Ensure there are no large lumps of cocoa or flour remaining.
-
3
In a separate large bowl, combine the melted butter and the granulated monk fruit sweetener. Whisk vigorously for about 1 minute until the mixture looks well-combined and slightly glossy.
-
4
Add the eggs one at a time to the butter mixture, beating well after each addition. This helps create that sought-after 'crackly' top even in sugar-free baking.
-
5
Stir in the vanilla extract and hazelnut extract, if using. The aroma at this stage should be incredibly fragrant.
-
6
Gently fold the dry ingredients into the wet ingredients using a rubber spatula. Mix until just combined; do not overmix, as this can lead to a cakey rather than fudgy texture.
-
7
Fold in the sugar-free dark chocolate chips and half of the chopped hazelnuts, distributing them evenly throughout the thick batter.
-
8
Transfer the batter into the prepared baking pan, smoothing the top with your spatula until level.
-
9
Sprinkle the remaining chopped hazelnuts over the top of the batter and press them in very lightly so they adhere.
-
10
Bake for 22-25 minutes. The edges should be set and pulling away slightly from the sides, but the center should still have a slight jiggle when the pan is shaken.
-
11
Remove the pan from the oven and immediately sprinkle a light dusting of flaky sea salt over the top.
-
12
Allow the brownies to cool completely in the pan on a wire rack. This is crucial! Hazelnut flour treats are very fragile while warm and need time to set their structure.
-
13
Once cooled to room temperature, lift the brownies out using the parchment overhang and slice into 16 squares using a sharp, warm knife.
💡 Chef's Tips
Always use room temperature eggs to ensure they emulsify perfectly with the melted butter. If your hazelnut flour is coarse, pulse it in a food processor for 10 seconds with the cocoa powder to achieve a smoother crumb. Do not overbake! Sugar-free sweeteners can become bitter if burnt, and the brownies will continue to firm up as they cool. For the cleanest cuts, refrigerate the brownies for 1 hour before slicing. If using Erythritol, be aware it can have a 'cooling' sensation; blending it with a little Monk Fruit or Stevia helps neutralize this.
🍽️ Serving Suggestions
Serve slightly chilled with a dollop of unsweetened whipped cream and a few fresh raspberries. Pair with a hot cup of dark roast coffee or a double shot of espresso to complement the nuttiness. Enjoy alongside a glass of unsweetened almond milk for a classic snack experience. For a gourmet dessert, serve warm with a scoop of sugar-free vanilla bean ice cream. Drizzle with a sugar-free chocolate ganache for an extra layer of decadence.