Ingredients
- 250g butter
- 200g dark chocolate
- 70g coconut flour
- 1 tsp baking powder
- 1 tsp rock salt
- 80g cacao powder (I use raw cacao or the Verona 70% cocoa powder for an extra chocolatey taste)
- 4 large eggs
- 350g Selati castor sugar
- 100g hazelnuts, chopped, a mixture of fine & course chunks
- 3 Tbs Nutella
Cooking Instructions
- Preheat oven to 180 degrees and grease and line a 20cm square baking tin.
- Melt the butter in a sauce pan over a medium heat, stirring gently.
- Once completely melted, remove from the heat and add dark chocolate.
- Stir until the chocolate melts and mixture is combined.
- Place coconut flour, baking powder, salt and cocoa powder into a large bowl and mix.
- In a separate bowl, beat eggs until light and creamy.
- Add Selati sugar and beat until all is incorporated.
- Gradually add melted chocolate mixture to the egg mixture, whisking the whole time.
- Gently fold in your coconut flour mixture and then most of your chopped hazelnuts.
- Gently pour into baking tin.
- Then take a tablespoon of Nutella at a time and swirl it on the top of your brownie mixture.
- Sprinkle the remaining chopped hazelnuts over brownie mixture.
- Bake for 20 minutes or until a skewer inserted around the outside comes out clean. The centre can still be squidgy as it will keep the brownies moist and gooey once set.
- Cool in the tray before cutting into squares.
- Serve warm or cold as is or with some fresh cream or ice-cream.