Rich, fudgy, and flourless - these hazelnut brownies are inspired...

Rich, fudgy, and flourless - these hazelnut brownies are inspired...

Rich, fudgy, and flourless - these hazelnut brownies are inspired...

Rich, fudgy, and flourless - these hazelnut brownies are inspired...

Hazelnut Gianduja Brownies

Rich, fudgy, and flourless - these hazelnut brownies are inspired by our beloved Loco Love Hazelnut Hares.

Hazelnut Gianduja Brownies

 

GLUTEN FREE | REFINED-SUGAR FREE | DAIRY FREE 

 

There are brownies… and then there are Loco Love Brownies, fudgy, rich, and infused with silky hazelnut butter, dark chocolate, and ribbons of gianduja.

They’re flourless, naturally sweetened, and loaded with healthy fats, making them not just delicious, but deeply satisfying and nourishing. One bite and you’ll see why this is a recipe you’ll come back to again and again.


 

Hazelnut Gianduja Brownies

 

Makes: 12–16
Time: 10 mins prep, 20 mins bake

INGREDIENTS

  • 280g (1 cup) hazelnut butter*

  • 2 eggs, room temp (or 1 Tbsp flaxseed meal + 2 Tbsp water)

  • 150g (½ cup) pure maple syrup

  • 45g (¼ cup) coconut sugar

  • 2 tsp vanilla extract

  • 30g (¼ cup) hazelnut meal (or almond meal)

  • 1 tsp bicarb soda

  • ½ tsp salt

  • 55g (½ cup) Higher Being Cacao 

  • 95g (½ cup) Loco Love dark chocolate drops

  • Optional: ½ cup chopped walnuts

  • ⅓ cup hazelnut gianduja (store-bought or homemade chocolate hazelnut spread)


*Tip: You can use homemade hazelnut butter by blending toasted hazelnuts in a food processor until smooth and runny.

 

METHOD

 

  1. Preheat your oven to 180°C and line a 20cm square tin with baking paper.

  2. In a large bowl, whisk together hazelnut butter, eggs, maple syrup, coconut sugar, and vanilla until thick and glossy (about 2 minutes).

  3. Sift in the cacao powder, then add hazelnut meal, bicarb, and salt. Gently fold until smooth and uniform.

  4. Add in the chocolate drops and optional walnuts, folding to combine.

  5. Pour the batter into your prepared tin. Dollop the gianduja on top and gently swirl with a spoon - just enough to create ribbons (don’t overmix!).

  6. Bake for 20 minutes. You’re looking for moist crumbs on a skewer - slightly underbaked is best for that gooey texture.

  7. Sprinkle with flaky sea salt while warm. Let cool for 5–10 minutes before slicing.

 

These are perfect on their own, but next-level when served slightly warm with a scoop of your favourite vanilla or coconut ice cream. Or, keep it simple: a brownie square with a cup of tea or higher being is pure joy.

 

These brownies won’t last long—tag us @locolovechocolate and @panaceas_pantry when you bake!