Daniele Resconi (adapted by JojoM)

Rich, chocolatey gluten-free brownies made with dark chocolate, rice flour, and hazelnuts — chewy inside, crisp on top, and irresistibly fudgy in every bite.
When it comes to brownies, texture is everything — and these gluten-free chocolate brownies strike the perfect balance between chewy and gooey 🤎. With a crackly top, a melt-in-your-mouth fudgy center, and the rich aroma of toasted hazelnuts, this recipe proves you don’t need wheat flour to achieve brownie bliss.
Made with dark chocolate, rice flour, and a touch of potato starch, these brownies are dense yet soft, perfect for chocolate lovers and gluten-free bakers alike.
✨ Fudgy, not cakey: The combination of melted dark chocolate and butter ensures that deep, rich texture.
🥄 Naturally gluten-free: Rice flour and potato starch make it light yet chewy.
🌰 Crunch factor: Toasted hazelnuts add nutty contrast in every bite.
☕ Pairs beautifully: Serve warm with espresso or a scoop of vanilla gelato.
Start by melting dark chocolate and butter together — a classic duo that forms the rich base. Once slightly cooled, whisk in eggs and sugar until the batter turns glossy and thick.
Sift in cocoa powder, rice flour, and potato starch. Fold gently until smooth, then stir in the toasted hazelnuts for that irresistible crunch.
Pour into a lined 8-inch (20x20 cm) pan and bake at 180°C (350°F) for about 30 minutes. The key? Don’t overbake — the center should stay soft and fudgy while the top sets into that iconic shiny crust.
Let it cool completely before slicing (trust us, patience pays off!).
Serve these brownies slightly warm with:
They’re also perfect for meal prep — store them in an airtight container for up to 4 days or freeze for longer storage.
“Mamma mia che bontà 🤩 saranno buonissimi! Appena posso li devo provare — adoro come spieghi tutto con naturalezza 👏” — Speranza🩷
“Bravissimo e semplice 💯💯💯” — mad3101
“La tua camicia è bellissima 😂 e come fai a non sporcarti cucinando?!” — annitadeantoniis
“Dani, sei meraviglioso e ti ho appena votato 💙” — AppleUser845742528
Can I replace rice flour with regular flour?
Yes — if gluten-free isn’t necessary, substitute rice flour with all-purpose flour for a slightly denser result.
Can I use other nuts instead of hazelnuts?
Absolutely! Walnuts, pecans, or almonds give different textures and flavors, so use what you love.
These fudgy gluten-free brownies are a chocolate lover’s dream — indulgent, simple, and perfectly balanced between crisp and creamy. Whether for dessert, snack, or late-night cravings, one bite will have you hooked 😍🍫.
Rich, chocolatey gluten-free brownies made with dark chocolate, rice flour, and hazelnuts — chewy inside, crisp on top, and irresistibly fudgy in every bite.

Use high-quality dark chocolate for a rich, deep cocoa flavor.
Let brownies cool completely before slicing for clean edges.
Add a pinch of salt to balance sweetness and enhance chocolate flavor.
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Melt the dark chocolate and butter together in a heatproof bowl over simmering water, then let cool slightly.
In another bowl, whisk together the eggs and sugar until pale and slightly thickened.
Stir in the melted chocolate-butter mixture.
Sift together cocoa powder, rice flour, and potato starch, then fold gently into the batter.
Add chopped hazelnuts and mix until just combined.
Preheat the oven to 180°C (350°F).
Pour the batter into a lined 20x20 cm (8-inch) baking pan.
Bake for 30 minutes, or until the top is set but the center is still slightly soft.
Let cool completely before slicing into squares.
11/2/2025
Dani, sei meraviglioso e ti ho appena votato 💙
11/2/2025
La tua camicia è bellissima 😂 e come fai a non sporcarti cucinando?!
11/2/2025
Bravissimo e semplice 💯💯💯
11/2/2025
Mamma mia che bontà 🤩 saranno buonissimi! Appena posso li devo provare — adoro come spieghi tutto con naturalezza 👏
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Serving Size: 1 brownie (about 80g)
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Catherine Zhang adapted by JojoM
The Heirloom Pantry's Kat and Alec adapted by JojoM