Gluten-Free Two-Bite Chocolate Hazelnut Brownies

brownies on plate

These little brownies may be gluten-free and gone in just two bites, but trust us when we say that they’ll cure any craving.

Makes: 24 two-bite brownies
Prep Time: 10 minutes
Cook Time: 25 minutes

Ingredients

  • 180 g / 1 ¼ cups whole hazelnuts
  • 60 g / 3 tbsp Mirage margarine
  • 354 ml / 1 ½ cups pumpkin puree (canned or cooked and cooled)
  • 16 g / 3 tbsp unsweetened cocoa powder
  • 5 g / 1 tsp baking soda
  • 60 g / ¼ cup packed brown sugar
  • 4 g / 1 tsp vanilla extract
  • 3 g / 1 tsp ground cinnamon
  • 1 large egg
  • 168 g / 1 cup gluten-free chocolate chips (optional)

Directions

  1. Preheat oven to 350°F (175°C). Grease a 24 piece mini muffin pan with extra margarine.
  2. In a food processor, pulse the hazelnuts and 3 tablespoons of margarine for 4-5 minutes, or until the mixture is smooth and spreadable.
  3. blitzing nuts and margarine in food processor
    smooth consistency of blitzed nuts and margarine

  4. In a separate large bowl, combine the hazelnut mixture with the pumpkin, cocoa, baking soda, brown sugar, vanilla extract, and cinnamon. Mix until well combined.
  5. combining pumpkin puree, sugar, cinnamon, etc

  6. Add egg and mix until just combined.
  7. adding the egg

  8. Spoon batter into the greased pan. Sprinkle chocolate chips on top before baking
  9. brownies batter in mini muffin pan

  10. Bake for 25 minutes, rotating the tray halfway through baking.
  11. Cool on wire rack before serving.

Chef Notes

  • Feel free to substitute hazelnuts for your favourite nut, like almond or pistachio.

brownie cut open

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