Gluten Free Kahlua & Hazelnut Brownies

I almost didn’t mention the Gluten-Free aspect of this brownie, as I know that things like “vegan” or “gluten free” or “healthy” tend to make me turn and run. Truth is, I think people, myself included, see recipes with dietary constraints as unappealing.

As if something might not taste as good as it would if it were full fat, full flour, full sugar.

These brownies are quite the opposite. They are fantastic.

Last week, a friend of mine went through his entire kitchen, throwing out every single thing that contained gluten. Why? Because his wife was just diagnosed with celiac disease, and as a result, gluten is the enemy. Not for him, mind you, for her. But in a united front, they tackled the challenge together, and will face the future as a team, making the necessary changes to keep her healthy and happy.

Brownies make people happy.

These gluten free brownies would certainly make the two of THEM happy.

And though I didn’t share a single sample with them (I know, shame on me) I AM sharing with them, and with YOU, the recipe for these gooey, fudgy, you-won’t-ever-miss-the-gluten brownies.


Gluten Free Kahlua & Hazelnut Brownies

  • 10 Tablespoons melted butter, salted
  • 1 cup sugar
  • 2 Tablespoons Dark Brown Sugar
  • 3/4 cup Best Quality Unsweetened Cocoa Powder
  • 1/4 teaspoon Sea Salt
  • 1 Tablespoon Kahlua
  • 2 teaspoons Vanilla Extract
  • 2 large eggs
  • 1/2 cup Almond Flour
  • 1/3 cup Chocolate Chips (I used milk chocolate)
  • 1/2 cup chopped hazelnutsgfbrownies1

Preheat oven to 325. Line an 8×8 square pan with parchment or foil, leaving an overhang on two sides for easy removal. Spray the prepared pan liberally with baking spray, such as PAM. Set aside.

Heat the butter to melted and immediately add the sugars, cocoa, Kahlua, sea salt and vanilla in the bowl of a stand mixer. Combine. Allow to cool for about 5 minutes, then add in the eggs one at a time, beating well after each addition. Mixture will become shiny and thick. At this point, stir in the almond flour and beat vigorously for 2 minutes. Stir in chocolate chips and nuts.

Pour into prepared pan, and bake for 30-32 minutes. Brownies will be gooey, but will firm up once cooled. Allow to cool in pan, then remove from pan by lifting them out with the parchment/foil overhang. Cut into squares.

Have a great Valentine’s weekend everyone! And be sure to check back this weekend for another giveaway, as well as on Monday – I’ve got some more good stuff up for grabs!

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