For all of my chocoholics who want to skip the gluten, but still want to party during Passover! These brownies are for you. Irresistibly chocolatey and rich, they hit all the marks of an amazing brownie: thin crackly top layer, chewy corner pieces, and super fudgy center.
When spring rolls around, I immediately start thinking about Passover desserts that don’t involve margarine or matzoh meal because I. Just. Can’t. With so many flour alternatives on the market now, I wanted to get creative, and create the perfect flourless dessert that would make you the star of the seder. Tapioca Flour is a great substitute for cornstarch (which isn’t KforP), so I use Bob’s Red Mill Brand Tapioca Flour which you can find in most grocery stores now, usually in the Organic aisle, or online.
The roasted hazelnuts sprinkled on top add the perfect crunch but don’t compete with the chocolate. I know there are some brownie-purists who don’t love the addition of nuts, so feel free to leave them out if you like.
Flourless Double Chocolate Brownies with Roasted Hazelnuts
Rich fudgy brownies that are made for chocolate addicts! Gluten-Free, Kosher for Passover
Ingredients
- 1 c semisweet chocolate chips
- 6 T coconut oil
- 2/3 c sugar
- 2 large eggs at room temperature
- 2 tsp ground instant coffee
- 2 tsp pure vanilla extract
- 1/4 c unsweetened cocoa powder
- 3 T Tapioca Flour
- 1/2 tsp salt
- 1/2 c toasted, unsalted hazelnuts, roughly chopped
Directions
- Step 1 Preheat the oven to 350* and position the racks in the center of the oven.
- Step 2 Take an 8×8 baking pan, and flip it over. Lay a piece of aluminum foil that is about 9″x9″over the bottom of the pan, and press the edges of the foil down around the corners and sides of the pan. Then flip the pan back over and insert the perfectly folded piece of foil. Spray with nonstick cooking spray.
- Step 3 In a small saucepan, melt the chocolate chips, coconut oil, and instant coffee over medium-low heat. Stir until everything is melted and combined. Set aside to cool slightly.
- Step 4 In a medium bowl, combine the sugar, eggs, and vanilla extract. Using a handheld electric mixer, beat the ingredients on medium speed until they are a pale yellow color and slightly fluffy, about 2 minutes.
- Step 5 Add the melted chocolate mixture to the eggs, and beat to thoroughly combine.
- Step 6 Finally, add the unsweetened cocoa powder, tapioca flour, and salt, and mix on LOW until everything is combined. The batter should be pretty thick.
- Step 7 Using a rubber spatula, pour the batter into your prepared 8×8 baking pan. Sprinkle the roasted hazelnuts on top. Bake for 25-27 minutes. Turn the pan 180* halfway through (after 13 minutes), to make sure you get an even bake all sides. Allow to cool for 10 minutes in the pan, then transfer the brownies to a cooling rack by lifting out the foil from the pan.
- Step 8 Cut, serve, enjoy 🙂 Tag your irresistible brownies with #lionsbread so I can see your creations!
Lynette Shor says
The only word I can think of is YUMMMMMM!
I’ll be making them very soon….