Rich gluten-free brownies made with dark chocolate, rice flour, and toasted hazelnuts. Crisp top, fudgy center, and deep chocolate flavor.
Prep time
15 min
Cook time
30 min
Total time
45 min
Servings
8
Chef's Tips
Use high-cocoa dark chocolate for a deeper flavor.
Do not overbake if you want a fudgy center.
Cool fully before slicing for clean edges.
Tools Used
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Ingredients
Ingredients
Servings
8 servings1×
Scale
Ingredient amounts update instantly.
Brownie Batter
Instructions
Make the Batter
- 1
Melt dark chocolate and butter together, then cool slightly.
- 2
Whisk eggs and sugar until smooth and a little thicker.
- 3
Mix in the melted chocolate mixture.
- 4
Fold in cocoa powder, rice flour, and potato starch until just combined.
- 5
Fold in hazelnuts.
Bake and Cool
- 1
Preheat oven to 180C and line a 20 x 20 cm baking pan.
- 2
Spread batter evenly in the pan.
- 3
Bake for about 30 minutes until top is set and center is still slightly soft.
- 4
Cool fully before cutting into squares.
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Learn More
Everything you want to know about this recipe.
Fudgy Gluten-Free Brownies with Hazelnuts
Fudgy Gluten-Free Brownies with Hazelnuts
These brownies are designed for a crisp top and a dense, fudgy center. Dark chocolate provides the main flavor, while rice flour and potato starch keep the texture chewy without wheat flour.
Hazelnuts add contrast and a roasted note that helps balance sweetness. The method is simple and works well for weeknight baking or weekend prep.
Why This Recipe Works
Why This Recipe Works
Melted chocolate and butter create a rich base that stays moist after baking. The dry blend is kept moderate so the brownies stay fudgy instead of cakey.
A slightly underbaked center at pull-out is key. Brownies continue to set while cooling, so full cooling time is part of the recipe.
Ingredient Notes
Ingredient Notes
Use dark chocolate around 70 percent cocoa for better depth. Toasted hazelnuts bring crunch and help prevent one-note sweetness.
If you want a cleaner cut, chill brownies briefly before slicing.
Baking Flow
Baking Flow
Melt chocolate and butter, whisk eggs and sugar, combine, then fold in dry ingredients and nuts. Bake in a lined square pan until top is set but center is still soft.
Cool completely before slicing.
Storage
Storage
Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. Warm slightly before serving if preferred.
Brownie squares also freeze well for up to 1 month.
Portion Guidance for Goals
Portion Guidance for Goals
Serve 1 brownie as a dessert portion. For a lighter dessert intake, split one brownie into two smaller servings.
When to Eat
When to Eat
Best as an occasional dessert after a balanced meal, or as a shared weekend sweet with coffee or tea.
Balance Tip
Balance Tip
Pair with protein-rich meals earlier in the day and keep added sugary drinks low to help manage total daily sugar intake.
Nutrition Facts
Nutrition Facts
Serving Size: 1 brownie (about 80 g)
Calories 31016%
% Reference Intake*
Total Fat 20g29%
Saturated Fat 9g45%
Trans Fat 0g
Cholesterol 85mg
Sodium 40mg
Total Carbohydrates 28g11%
Dietary Fiber 3g
Sugars 20g22%
Protein 5g10%
* Reference intakes are based on an average adult's 8,400 kJ / 2,000 kcal diet. Your needs may be higher or lower.
FAQs
Can I replace rice flour with regular flour?
Yes, if you do not need gluten-free brownies. Texture will be slightly denser.
Can I use nuts other than hazelnuts?
Yes. Walnuts, pecans, or almonds all work in the same quantity.
Community Reviews
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4.8
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AppleUser845742528
· 2 Nov 2025Made these twice already. Very reliable.
annitadeantoniis
· 2 Nov 2025Loved how fudgy these stayed after cooling.
mad3101
· 2 Nov 2025Simple method and rich flavor.
Speranza
· 2 Nov 2025Great texture and very easy to follow.
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