Gluten-free brownies with milk chocolate and hazelnuts –
I had a bar of milk chocolate with hazelnuts remaining from Christmas presents, so I decided to use it to make some brownies and the result was truly delicious.
Preparation time 1 hour
Ingredients for 20 brownies:
280 g of gluten-free flour mix (I used the BiAglut flour)
200 g of butter
280 grams of milk chocolate with whole hazelnuts (or 200 grams of chocolate and 50 grams of hazelnuts)
250 g of vanilla flavored sugar (*)
half glass of milk
10 g of baking powder
1 pinch of salt
(*) store the white sugar in a jar containing a vanilla bean
Melt the butter in a saucepan. Melt the chocolate in a double boiler. Leave them to cool. Remove a portion of the hazelnuts from the chocolate and set aside.
Beat eggs with a pinch of salt, then add sugar gradually beating for about 10 minutes.
Add the melted butter and beat for 5 minutes. Combine the melted chocolate, then the milk and mix. Finally, add the flour and mix again.
Transfer the dough in a rectangular pan and distribute on the surface of the cake the hazelnuts kept aside.
Bake at 180°C for 30 minutes. When cold, cut into squares.
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