Hazelnut Brownies

Cravings abound over here so… May the healthier-brownie experiment commence!

Special thanks to Darlene for her guidance and inspiration.

The Final Verdict on this one:

Everybody who tried them LOVED them. Superduper moist and flavorful.

Some said they didn’t taste the coconut… I myself did taste it. I feel like it blended in and complemented the nutty flavor pretty nicely. Rich.

Not sticky gooey like some brownies are, but still soft, chewy and brownielike due to the moistness.

Thumbs up and boyfriend approved! ☺

. . . . . . . . .

Hazelnut Brownies Recipe 

  • 1/2 cup hazelnut flour
  • 3 Tbsp arrowroot flour
  • 1 Tbsp + 1 1/2 tsp coconut flour
  • 1 Tbsp + 1 1/2 tsp tapioca flour
  • 1/2 cup birch xylitol
  • 1/2 cup unsweetened cocoa powder
  • 1/2 tsp baking powder
  • 1/4 tsp Himalayan pink sea salt
  • 1/8 tsp baking soda
  • Flax eggs*
  • 2 Tbsp purified water (+ add’l 2 Tbsp if needed)
  • 1/4 cup unsalted ghee, melted
  • 2 Tbsp coconut oil, melted
  • 1 tsp pure vanilla extract

*Flax eggs:

  • 2 Tbsp flaxseed meal (grind whole flax seed to make flaxseed meal)
  • 1/4 cup + 2 Tbsp purified water

Preheat oven to 350.

Make flax eggs:
In small bowl, whisk flaxseed meal with 1/4 cup + 2 Tbsp water. Cover and refrigerate at least 15 min, til it thickens and gels.

Line 8×8″ baking pan with parchment.

In large bowl, mix dry ingredients til well combined. In medium bowl, mix wet ingredients. Mix wet into dry, stirring til smooth, adding the second 2 Tbsp water only if needed to reach a thick yet pourable consistency. Should be wet but not watery.

Spread evenly into pan and smooth top. Bake on center rack 20 min, then remove and allow to cool completely. Do not overbake. They’ll firm up as they cool and get more dense (but still moist) in the fridge.



Hazelnut Brownies recipe 

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