My Nutella brownies are made using a whole tub of dairy free Nutella, for the most delicious gooey and chocolatey brownie ever! They are both gluten and dairy free, but no one would know. If you do make this recipe I’d love to see, don’t forget to tag me in your photos over on social media!
Frequently Asked Questions
How long do the brownies last?
They will last for around 4 days in an airtight container in the fridge.
Which baking tin do you use for this recipe?
I used a standard 20cm square baking tray to make my blondies, you can purchase one by clicking here.
Which dairy free Nutella do you use?
My favourite dairy free option is the Nature’s Store Hazelnut and Cocoa Spread which is available in most UK supermarkets or online. Any dairy free Nutella alternative would also work for this recipe.
Pre heat the oven to 180°C and line a 20cm square baking tin with baking paper.
In a large bowl whisk together your melted butter and caster sugar until combined.
Add your eggs and whisk again. Add the dairy free Nutella and vanilla extract and whisk again until fully incorporated.
In a separate bowl mix cocoa powder, gluten free flour, xanthan gum and salt. Add the dry ingredients to the wet and mix until combined.
Transfer the batter to your baking tin and level with a knife. Cook in the middle of your oven for around 30-35 minutes, you want there to still be a slight wobble in the middle of the brownies when you take them out which means they will be nice and fudgy. (Note, cooking times may vary depending on your oven. Keep an eye on them as they may need slightly less or slightly more time).
Remove from the oven and leave to cool completely in the tin. I also like to pop them in the fridge for at least 2 hours before cutting so they don't fall apart.
I absolutely love seeing what you’ve created, so if you do make this recipe (or any other recipe from my website) don’t forget to tag me over on my social media pages @glutenfreealice and use the hashtag #glutenfreealice