Flourless Hazelnut Brownie Bars
Decadent, fudgy brownie bars made without flour, sweetened with maple syrup, and enriched with toasted hazelnuts for a unique and delicious twist.
Servings: 9 bars
Calories: 200kcal
Ingredients
Main Ingredients
- 1 cup hazelnuts Raw or roasted; toast if raw.
- 1/2 cup unsweetened cocoa powder For deep chocolate flavor.
- 1/2 cup maple syrup Main sweetener.
- 1/4 cup butter Can substitute with coconut oil.
- 3 large eggs To bind and lift.
- 1 teaspoon vanilla extract For flavor.
- 1 pinch salt To enhance flavors.
- 1/2 cup chocolate chips or chopped dark chocolate Optional ingredient for extra chocolate flavor.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and line an 8x8 inch baking pan with parchment paper.
- Toast the hazelnuts for 8 to 10 minutes until fragrant, then rub off the skins.
- In a food processor, pulse the toasted hazelnuts into a fine meal.
- In a large bowl, mix together the hazelnut meal, cocoa powder, and salt.
- In a separate bowl, whisk together the eggs, maple syrup, melted butter (or coconut oil), and vanilla extract.
- Combine the wet ingredients with the dry ingredients and mix until well combined. Fold in the chocolate chips, if using.
Baking
- Pour the mixture into the prepared baking pan and spread evenly.
- Bake for 25 minutes or until the edges look set but the center remains slightly soft.
- Allow the brownies to cool in the pan, then refrigerate for at least 2 hours before cutting for clean slices.
Notes
For best texture, chill before cutting to allow the bars to firm up. Store in an airtight container; they keep well at room temperature for 2 days or in the fridge for up to 5 days.