Hello my darlings! Chef Tess here with another evil-delicious recipe for February. Chocolate is an institution around here. I have a lot of friends and family who have to eat gluten-free and they have been begging me for this fudge brownie recipe.  This is one of the core recipes I have used for quite a long time for my baking line. It is another one that always sold out at the farmer’s markets every week. There’s a reason for that.  

It is a fudge brownie that will absolutely blow your mind! These are deep, rich, thick and fudgy. Not a cake brownie. It is one that you’d find in a high-end bakery…next to flourless chocolate cakes and  our Honeyville  homemade Perfect French Almond flour Macarons. It is literally brownie perfection.  

Tess’ Almond Flour Double Fudge Hazelnut Brownies

1/2 cup Butter, softened
1 cup Dark Brown Sugar
2 Eggs
1 Tbsp Vanilla
1 cup Honeyville Blanched Almond Flour
1/2 cup Honeyville Baker’s Cocoa
2 Tbsp Arrowroot 
1/2 tsp fine Sea Salt
1 cup gluten-free Chocolate Chips
1 cup fine minced Hazelnuts

Directions: Cream together the the butter, sugar, vanilla and eggs. Combine the dry ingredients and fold into the butter mixture. Add the chocolate chips.

Spread into a greased 8 x8 baking pan.  It is going to be pretty thick.

Sprinkle the minced hazelnuts over the brownies.
Bake at 325 degrees 20-25 minutes until outside edges are almost dry.  The middle will look a little moist.   Remove from oven.  The secret is to allow them to cool 1 hour before cutting. 

There it is. Perfect fudge brownies!

Always My Very Best,
Your Friend Chef Tess