This week we celebrate my dad’s birthday. He isn’t only an incredible father—he’s a remarkable person: thoughtful, patient, kind, and wise. He has been the most influential person in my life. Even in my teenage years, when I rolled my eyes at his advice, his words shaped my character, my work ethic, and the person I am today. Without him, I would be very different.
Along with all those wonderful qualities, my dad is the biggest fan of my baking. He is always willing to “man up” and finish a pan of cookies so I have an excuse to bake again. He happily taste-tests treats, even if they arrive in crumbs. His only complaint is that I never make enough.
To honor a man with a big sweet tooth, I made an extra-special batch of brownies and took the time to decorate them. You can easily adapt this recipe into regular brownie bars by spreading the white chocolate topping over the brownies while they are still in the pan, chilling until the topping sets, and then cutting into bars.
Recipe
Gluten Free Hazelnut Brownie Bites
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Ingredients
For the brownies
- ½ Cup Dairy-Free Dark Chocolate Chips
- 3 ounces Semisweet Bakers Chocolate, chopped
- ½ Cup Butter Flavored Coconut Oil
- ⅔ Cup Gluten-Free All-Purpose Flour (I use Bob’s Red Mill)
- ½ teaspoon Baking Powder
- ½ teaspoon Salt
- ½ teaspoon Xanthan Gum
- 1 Cup Sugar
- 1 ½ teaspoon Vanilla
- 3 Eggs
For the fudge topping
- ½ Cup Hazelnuts, roasted and roughly chopped
- 1 Cup Chocolate Hazelnut Spread (such as Justin’s)
- ¼ Cup Non-Dairy Milk
For the shell
- 16 ounces Dairy-Free White Chocolate (candy coating)
- ½ Dairy-Free Dark Chocolate Chips
- ½ Cup Hazelnuts, roasted and finely chopped
Instructions
For the brownies
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Preheat oven to 325°F (163°C). Line a 9×9-inch pan with parchment paper.
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Combine the dark chocolate chips and chopped bakers chocolate in a microwave-safe bowl. Heat at 50% power for 2 minutes, add the coconut oil, then heat an additional 60–90 seconds at 50% power until melted. Stir until smooth and set aside to cool slightly.
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Whisk the flour, baking powder, salt, and xanthan gum in a small bowl and set aside.
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Pour the melted chocolate into the bowl of an electric mixer. Add the sugar and beat on medium speed for 1–2 minutes until combined. Scrape down the bowl, add the vanilla and one egg, and mix on the lowest setting until incorporated. Add the remaining two eggs one at a time, mixing after each. Scrape the bowl again, add the flour mixture, and mix on low until just combined.
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Spread the batter evenly into the prepared pan and bake 25–30 minutes, or until a toothpick comes out clean. Cool completely in the pan.
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While the brownies finish baking, prepare the fudge topping.
For the fudge topping
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Combine the hazelnut spread and non-dairy milk in a microwave-safe bowl. Heat for about 1 minute, stir until smooth, then fold in the chopped hazelnuts. Drop large spoonfuls onto the warm brownies and spread evenly with an offset spatula.
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If you plan to make truffle-style bites, chill the brownies now and return after a few hours. Cut into bite-sized pieces before coating. If you prefer bars, continue to the next step and chill after completing the coating.
For the coating
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Melt the dairy-free white chocolate (candy coating) in a microwave-safe bowl at 50% power, stirring every 30–45 seconds until smooth, about 2–3 minutes. Pour the melted white chocolate over the brownies or over individual bites.
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In a separate bowl, melt the dark chocolate chips and drizzle over the white chocolate. Sprinkle with finely chopped hazelnuts and chill until the chocolate is set. Cut and serve.