Flourless Choc Hazelnut Brownies

Flourless Choc Hazelnut Brownies - Quirky Cooking
 

Here’s a brownie recipe I made up the other day in honour of my little brother who was visiting from the big city – this one’s for you, bro!  These brownies are especially nice eaten with fresh strawberries, and they’re even better if they’re shared with those you love.  Enjoy.

Gluten free, dairy free, naturally sweetened, easy and delicious!

Note: You can find fine sea salt, vanilla powder and dutch processed cocoa powder for this recipe in my online store!

Flourless Choc Hazelnut Brownies
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Ingredients
  1. 170g raw hazelnuts (no need to remove skins)
  2. 60g dates
  3. 40g raw cacao powder or organic cocoa powder
  4. 60g Rapadura
  5. 4 large eggs
  6. 50g coconut oil
  7. 30g macadamia oil or light olive oil
  8. 60g coconut cream
  9. 1/4 teaspoon sea salt
  10. 1 heaped teaspoon baking powder
  11. 1 teaspoon vanilla extract
Instructions
  1. Preheat oven to 190° celcius.
  2. Weigh all the ingredients into the Thermomix bowl and process on speed 9 for 30 seconds. Scrape down sides of bowl, and process again on speed 9 for another 20 seconds.
  3. Pour into a greased or lined 7" x 11" (18cm x 28cm) rectangular oven dish. Bake for about 30 minutes, or until a skewer inserted in the centre comes out clean.
  4. To serve, you can dust with cocoa or powdered Rapadura if you like.
Quirky Cooking https://quirkycooking.com.au/

22 thoughts on “Flourless Choc Hazelnut Brownies

  1. Mrs F says:

    These are very yummy and a great DF GF treat!!!
    I was wondering if you think these would freeze at all? Im always trying to think snacks and treats that I can cook up in bigger batches and freeze…

  2. Jo Whitton says:

    Hi Mrs F! I haven’t frozen these before (they go too quick!) – but I think as long as you didn’t cook them completely dry they’d be fine. You know, just leave them a tiny bit gooey in the middle so they don’t dry out in the freezer. Let me know how you go!
    Jo 🙂

  3. Mrs F says:

    Thank you, will have to cook up another batch and eat most of it and freeze a couple of pieces to experiment!!

    • Gabby says:

      I used a higher ratio of almonds to walnuts, as I didn’t read the notes below the recipe before making…..and it is definitely dry with the almonds.

  4. Anonymous says:

    Whipped them up this morning, brought to work to share. Even have given the postie one. Yummo! Will try freezing too.

  5. Pingback: Gooey Chocolate Icing (dairy free, sugar free, vegan) | Quirky Cooking

  6. June Stanton says:

    Hi Jo, These look so yummy, but unfortunately I am highly allergic to coconut so is there a substitute I could use please.
    Cheers, June

  7. Nikki says:

    Hi Jo
    These look amazing, would there be a way to substitute the eggs?
    Thanks
    Nikki
    Ps can’t do banana either…

  8. Amy says:

    Made these yesterday for dessert last night. I think I overcooked, as usual! but they still tasted great. I cooked for 25 minutes and they had started to burn on top, but couldn’t taste the burnt when we ate it. Teamed it with your cashew cream.
    Loved by all, children and adults.
    Thank you!
    I did make one change, I used roasted carob powder as my daughter can’t have cacao/cocoa.

  9. Tamika says:

    Oh my! I made these this am but used walnuts instead and 1/2 the sugar and they are so AHMazing. So light and fluffy and super tasty.

  10. Mel says:

    I have made these brownies a few times now – sooo easy in the Thermomix and they always turn out well! My favourite brownie recipe, thank you! 🙂

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