Warm, fudgy AND made with feel-good ingredients? Oh yes!
Welcome to the next installment of chocolate-crazy, paleo-friendly treats! And this one goes out maybe to your partner or to your bestie as well – because it’s a luscious recipe for two. And while you could make this ahead I think you’ll want it hot and ooey-gooey right out of the oven, so grab two spoons or forks. It’s almost as much like a chocolate lava cake as it is a brownie, and most of us agree that the only thing better than a chocolate dessert is a WARM chocolate dessert.
Can we talk about hedgehogs now? I know you’re probably wondering where that came from so I’ll explain. I told my husband that these brownies taste exactly like hedgehogs. He replied “I know you guys are all wilderness-y up in Canada, but really Taylor? You eat hedgehogs?”
We do not. Hedgehogs are the name of a Canadian chocolate shaped like a hedgehog and flavored with hazelnut. They’re soooo good. But apparently you’re less familiar with them stateside. Anyway, the ground hazelnuts in these brownies not only keeps them wonderfully paleo-friendly and delicious but it’s also a nostalgic reminder of a treat from back home. Double good!
Are Hazelnut Paleo Brownies Healthy?
If you’re looking for a chocolate treat that’s both gluten-free and paleo-friendly then these brownies are a good choice. They emphasize whole, unprocessed foods and are free of refined sugar. Instead of grains or wheat flour they use hazelnut meal, a product made from pure ground nuts. Also known as hazelnut flour, it’s gluten-free, low-carb, and a good source of fiber and monounsaturated fats. It contains some protein and boasts antioxidants like vitamin E, as well as copper, and manganese. That said, these brownies are not a low-fat or low-sugar dessert. They have 30 grams of sugars per serving, mostly from coconut sugar, an unrefined sweetener. Although coconut sugar is lower on the glycemic index than white sugar it may not be suitable for those watching their overall sugar intake. All in all? For most of us, these brownies are a delicious treat to savor in moderation.
What Is Hazelnut Meal? And What’s A Good Substitute?
Also known as hazelnut flour, hazelnut meal is a delicious and valuable substitute for wheat flour in baked goods. It’s got a rich, nutty, lightly sweet flavor that makes it particularly sought after. Look for hazelnut meal at grocery stores that stock a good selection of baking goods or have a special section devoted to alternative flours. And it’s always available online. Like most nut flours it stores best in the freezer if you’re going to keep it for longer than a few weeks.
Don’t have hazelnut meal on hand? I’ve also tried this hazelnut brownie recipe with the same amount of finely ground almond meal and it tastes great too. Adding a pinch of instant espresso powder to the batter along with the melted butter can help deepen the flavor a bit if you’re using almond flour since it’s a bit milder than hazelnut.
How To Make Ahead And Store
These brownies are at their absolute best warm out of the oven. But you can definitely cool them and store them in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. You can also freeze them in an airtight wrapping (like a layer of plastic wrap followed by a layer of foil) for up to 2 months, although the texture may not be the same.
Serving Suggestions
Looking for more chocolatey paleo treats? Chocolate Lava Cakes is a perfect one and served irresistibly warm as well. Dense, chewy Easy Gluten-Free Dairy-Free Brownies could be your go-to GF treat. And Paleo Chocolate Avocado Cake with Coconut Flour is a gorgeous layer cake with amazing frosting that could be a new favorite for birthdays, anniversaries, or just about any special occasion.
Recipe
Ingredients
- 1 cup finely ground hazelnut meal/flour (3.5 ounces)
- 3 tablespoons cocoa powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1 1/2 tablespoons grass-fed butter melted
- 1/2 cup coconut sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
- 3 tablespoons dark chocolate roughly chopped (1 ounce)
Instructions
- Preheat your oven to 350 degrees and lightly butter a 6-inch cast-iron skillet. Set aside.
- In a small food processor, add the hazelnut meal, cocoa powder, baking soda, baking powder and salt and process until the meal breaks down and becomes lighter, and closer to the texture of flour. This only takes a minute or so. Set aside.
- Using an electric hand mixer, beat the melted butter and coconut sugar until the sugar is just moistened. Add in the egg and vanilla extract and beat for 2 minutes, until the mixture turns lighter brown and the coconut sugar starts to break down.
- Add the hazelnut meal mixture into the sugar mixture, along with the chopped chocolate. Stir until everything is evenly mixed.
- Pour the batter into the prepared skillet and smooth down evenly with a spatula.
- Bake until the top feels lightly crunchy, the edges begin to darken and a toothpick inserted in the middle of the brownie comes out clean, about 16 to 17 minutes.
- Let cool for 5 minutes and devour.
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