Hazelnut butter swirl brownies
Makes 16 | prep 20 mins | total time
Hazelnut butter swirl brownies
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Makes 16 | prep 20 mins | total time
Gooey brownies have been given a gluten and dairy free makeover in this healthier bake
Rate
Nutritional information (per serving)
Calories
258Kcal
Fat
17gr
Saturates
4gr
Carbs
18gr
Sugars
18gr
Fibre
2gr
Protein
6gr
Salt
0.1gr
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.
