Hazelnut butter swirl brownies
Makes: 16
Prep time: 20 minsTotal time: 
Recipe photograph by Ant Duncan
Hazelnut butter swirl brownies
Gooey brownies have been given a gluten and dairy free makeover in this healthier bake
Makes: 16
Prep time: 20 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
258Kcal
Fat
17gr
Saturates
4gr
Carbs
18gr
Sugars
18gr
Fibre
2gr
Protein
6gr
Salt
0.1gr
Natalie Seldon
Natalie is an award-winning food writer, author, cook, and food and prop stylist who's recently published her debut cookbook, The Goodness Of Nuts & Seeds (Kyle Books, £9.99). In her eyes, a home kitchen is a place of creative, enjoyable cooking, which should be simple, fresh and tasty! Visit Natalie's website at Prettyediblestylist.com and follow her @prettyediblestylist.
See more of Natalie Seldon’s recipes
Natalie Seldon
Natalie is an award-winning food writer, author, cook, and food and prop stylist who's recently published her debut cookbook, The Goodness Of Nuts & Seeds (Kyle Books, £9.99). In her eyes, a home kitchen is a place of creative, enjoyable cooking, which should be simple, fresh and tasty! Visit Natalie's website at Prettyediblestylist.com and follow her @prettyediblestylist.
See more of Natalie Seldon’s recipes
Ingredients
- 200g free-from dark chocolate, broken into pieces
- 170g cocoa and hazelnut butter (we used Meridian)
- 4 large eggs, beaten
- 150g coconut sugar or light brown soft sugar
- 1 tsp vanilla bean paste or extract
- 150g hazelnuts, finely ground in a food processor (or use ground almonds)
Step by step
Get ahead
Keep for 3 days in an airtight container, or freeze for up to 1 month.
- Preheat the oven to 180°C, fan 160°C, gas 4. Lightly oil and line a 20cm-square tin.
- Gently melt the chocolate, either in a bowl set over a pan of simmering water or in the microwave, stirring occasionally until smooth. Set aside to cool slightly.
- Stir the cocoa and hazelnut butter well, then reserve 2 tablespoons to swirl into the brownies. Put the rest into a large bowl and beat together with the eggs, sugar and vanilla for 1 minute. Stir in the ground hazelnuts or almonds and melted chocolate until combined and smooth.
- Pour the batter into the prepared tin. Using a teaspoon, drizzle the reserved hazelnut butter over the top in a swirl pattern. Increase this effect by using a cocktail stick, if you wish.
- Bake the brownies for 30 minutes, or until just cooked. Remove from the oven and allow to cool in the tin for 20 minutes before removing to completely cool on a wire rack. Cut into squares and serve.
