Gluten & Dairy Free Hazelnut Brownies.
What to do with all those left over boozy hazelnuts after they’ve been steeping in brandy and vodka?! Brownies of course!
Faye – Distillery Owner x
Servings
12+
Ready In:
1 hour
Calories:
515 per serving
Good For:
Pudding
About this Recipe
When we create ‘Nut Job’, our hazelnut and chocolate liqueur, we use 5kg of toasted hazelnuts which are steeped in vodka and brandy for 3 months along with some other delightfully scrumptious ingredients!
When the Nut Job is ready, we’re left with a load of boozy hazelnuts! We sieve out the nuts, dry them out, and are then used to make a host of other recipes (some may fall on the floor for the dogs to find!).
Here’s my favourite use for those leftover hazelnuts.
INGREDIENTS
- 250g unsalted dairy free butter
- 250g dark chocolate, roughly chopped
- 100g hazelnuts, roughly chopped
- 4 large eggs
- 300g caster sugar
- ½ tsp vanilla extract
- 100g gluten-free plain flour sieved
- 60g cocoa powder
- ½ tsp fine sea salt
- 150g milk chocolate roughly cut into chunks.
- 50ml Nut Job (optional)
Step 1
Heat oven to 180C/160C fan/gas 4. Butter a 30cm x 20cm non-stick tin with butter and line the base with non-stick baking parchment.
Step 2
Fill a small saucepan a third full with water, bring to a simmer and put a snug-fitting heatproof bowl on top of it. Add the butter and chocolate and gently melt over a low heat, stirring occasionally. Be careful not to let it catch and burn on the bottom. Remove from the heat and leave to cool a little.
Step 3
Beat the eggs and sugar together using an electric whisk for 8-10 mins or until thick enough to leave a trail. Gently fold through the cooled melted chocolate and vanilla, followed by the flour, cocoa and salt. Finally, fold through the chocolate chunks hazelnuts. Pour the brownie batter into the lined tin, place in the centre of the oven and bake for 30-35 mins.
Step 4
Leave to cool a little in the tin before cutting into 12 squares.
We like to serve ours up with a dollop of Limoncello icecream made by our wonderful friends at Igoo Icecream in Portslade, finished with a shot of Nut Job and chocolate sauce.
