Yummy In My Tummy Nutella Brownies
These Yummy In My Tummy Nutella Brownies are so good! Their chewy-fudge texture and the layer of my Four Steps to Homemade Nutella + walnuts makes of these brownies the perfect treat!
I love chocolate and desserts!! They are sweet satisfaction for a person who tries to watch the amount of sugar they intake, also who are sensitive to gluten. Having discovered THIS RECIPE makes me feel proud!
I have tried many times to get the right gluten and refined sugar-free recipe that finishes with success. I mean, the brownies finish moist and rich with deep flavor, combined with a tender and fudge like texture.
You will want more with every bite you try!
Melt in your mouth, delicious! 🤤
What makes these Yummy In My Tummy Nutella brownies different?
These brownies aren’t going to compromise their characteristic flavor despite having been made gluten and sugar free. Did I tell you they are also dairy-free? You won’t notice it because the taste will be the same.
- All purpose gluten-free flour: Look for one that has flour blend with xantham gum. That will make your gluten-free baking such a difference and they will come out perfectly!
Can you sub gluten-free flour for regular?
If you don’t have any issues with gluten, you absolutely can! You can use any flour that works well for you!
- Coconut sugar: It is very similar in appearance and flavor to brown sugar, meaning that it can serve as an excellent replacement. The benefits of coconut sugar is that it has a lower glycemic index than conventional sugar. Coconut sugar pairs perfectly with any chocolate dessert.
- Unsweetened dark chocolate: This recipe uses 100% cacao. Unsweetened chocolate is ideal for adding a rich cocoa flavor for any recipe that contains sugar. That will bring balance to the sweetness.
- Coffee bakery emulsion: Although, I don’t want my brownies to taste more like coffee than chocolate, just the right quantity helps to boost the flavor of chocolate. If you don’t have coffee bakery emulsion, a touch of espresso powder will work!
How to make these gluten-free Yummy In My Tummy Nutella Brownies?
You will find the right portions of the ingredients at the bottom of this page, in the recipe card.
- We will mix all the dry ingredients: gluten-free flour, cocoa powder, salt and coconut sugar. In many brownie recipes, people mix the sugar with butter to get a better fudge consistency. However, for this recipe, we will do it differently because coconut sugar does not blend well with butter. By doing this we are avoiding that our brownies turn out dry or overly dense.
- Mix two egg whites together with the butter until they are well combined (have these two ingredients at room temperature). Add to this mix, a beaten yolk, the coffee bakery emulsion and vanilla extract.
- Combine all the dry and wet ingredients with a spatula.
TIPS:
* With the flour, less is more to make fudge brownies. Don’t be afraid, 3/4 cups of flour WILL be enough for our brownies!
* For adding extra chocolate flavor, you can melt 56 grams of unsweetened chocolate and add it to the wet ingredients.
*Once you have baked your brownies, be patient and let the brownies cool down to room temperature before cutting them.
Don’t over bake your brownies. The key fudge brownies is that you do not leave them too long in the oven.
Yummy In My Tummy Nutella Brownie Recipe
Equipment
- 1 (8×6) baking dish
Ingredients
- ¾ cups all purpose gluten free flour
- ½ cup cocoa powder
- ¼ tsp salt
- 1 cup coconut sugar
- 2 egg whites
- ½ cup butter
- 1 yolk beaten
- 56 gr unsweetened chocolate cut in small pieces or melted
Ingredients for the top
- ¼ cup Nutella
- ¼ cup walnuts
- 3 tsp unflavored coconut oil
- 1 tbsp maple syrup or coconut nectar coconut nectar has a lower glycemic index
- 56 gr sweetened chocolate cut in small pieces
Instructions
- Line a baking pan 8×6 or 8×8 with parchment paper.
- Preheat the oven to 350°F.
- In a bowl, whisk together the flour, cocoa powder, salt and coconut sugar.
- In a different bowl, mix the egg whites and butter (room temperature) until well combined. Then, mix in the beaten yolk. You can add 56 grams of melted chocolate to this mixture or you can add the 56 gr of unsweetened chocolate in small chunks at the end, when you are folding the wet and dry ingredients.
- With a spatula, fold the wet and dry ingredients carefully. Don't over mix.
- Scoop the batter into your prepared baking pan and spread it evenly. Then on the top of the batter, spread the Nutella. ( For this recipe I used my Four Steps to Homemade Nutella).
Top garnish and crunchy texture
- Mix in a bowl, the walnuts, with the unflavored coconut oil, chunks of sweetened chocolate and maple syrup or coconut nectar.
- Sprinkle the mixture on the top of the brownie's batter.
- Bake for 28 minutes. Once it is ready, Let it cool to room temperature before cutting it.