I love my desserts. Especially if it’s chocolate.

I’m one of those people who love a little sweet sin just before bedtime. Be it a piece of chocolate, a scoop of ice cream, a slice of cake, a piece of brownie…

When I discovered my wheat allergy, I had to say goodbye to a lot of my favorite dessert options. No more cake?! I thought I was going to die.

But Godbless Pinterest – I found this amazing yummy gluten-free chocolate brownie recipe quite quickly and I have to say, personally, it’s the best damned thing I’ve ever eaten. Ever. Even better than the ones made with conventional wheat flour.

The chunky chips in the center.. the crunchy chewy broken top…

It was the second recipe I had come across and it’s stuck now. I generally keep the recipe the way it is, except I do play around with the type of nut meal to use, and am also playing around with the unsweetened and semi-sweet chocolate chips and the sugar. The original recipe is a bit sweet for me so am still working to get it just right.

I whip these up every other month or so – it makes about 16 ideal size pieces in an 8 x 8 inch tray.

I put a few aside and keep it in the fridge, the rest I freeze and whip out on those nights I just need a chocolate scratch. It’s such an indulgence to have these at hand. (Chocolate lovers I know you feel me on this.)

Sometimes, I bake this as a thank you gift. It’s so quick to make (only 15 minutes) so it’s a nice gesture of love and appreciation. You take the time to make something for someone, you know it’s going to taste good, and everyone is happy. Love is all around. 🙂

So go for it. Make a batch. Trust me you’ll love it.

What you’ll need:

7oz (200 grams) chocolate chips ( a mixture of unsweetened and semi-sweet chocolate chips)
3/4 cup (170 grams) butter, roughly chopped
4 eggs
1 cup (200 grams) brown sugar
1 teaspoon vanilla extract
3/4 cup (84 grams) hazelnut/almond meal (you can choose to buy this, but I just make it myself. See how here)
1/2 cup semi-sweet chocolate chips

What you’ll need to do:

1. In a heatproof bowl, add the butter and 7oz chocolate chips. We’ll need to melt this, so you can either do it in a microwave or by placing bowl over the stove on a pot of boiling water (I prefer the stove over using a microwave – if I can avoid a microwave I try my best). If you prefer to microwave though, then microwave for 1 minute and stir to combine. Continue to microwave, stopping every 15 seconds until the chocolate and butter are combined, smooth and silky.

2. Set aside to cool slightly.

3. Heat the oven to 175°C/350°F. Line a 8X8 inch baking pan with parchment paper. I prefer to use a silicone tray and just pour the batter straight in without parchment paper.

4. In a mixing bowl, add the eggs and the sugar. Beat on low to medium speed for 10 minutes until the mixture is thick, pale and almost tripled in volume.

5. Pour in the melted chocolate and vanilla extract. With a spatula, gently fold in the hazelnut meal and the remaining 1/2 cup chocolate chips.

6. Pour the batter into the prepared pan and bake in preheated oven for 40 to 45 minutes.

7. Remove from the oven and let cool completely before cutting into bars.

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