The original recipe was developed using walnut meal but I love to play around with the different types of nutmeal. Hazelnuts are a favorite as well as pecan- feel free to experiment!
- 1/2 cup (50 g) hazelnut meal
- 1/4 cup (32 g) arrowroot starch
- 3/4 cup (150 g) organic cane sugar
- 6 tablespoons(30 g) unsweetened cocoa powder*
- 1/4 teaspoon sea salt
- 1/4 cup (60 ml) walnut oil or melted butter
- 1 teaspoon vanilla extract
- 1 large egg
- Preheat oven to 300˚. Lightly grease or line with parchment paper and 8 x 8 baking pan.
- In a bowl, stir together hazelnut meal, arrowroot, cane sugar, cocoa powder, and salt. In a separate bowl, whisk together oil, vanilla, and egg. Pour the wet ingredients into the dry and stir until well combined. (the batter will be a bit stiff.)
- Spread/press the brownie batter into the prepared baking pan. Bake for 40 to 50 minutes, until the brownies are pulling away from the sides of the pan and set in the middle. Completely cool before slicing into 9 to 12 squares.
*These brownies were actually made with a black cocoa powder from Frontier. I would typically use regular unsweetened cocoa powder but the black cocoa powder adds a bit of extra richness to the already fudgy brownies.