These ChocNut Brownies are made with rice flour which makes them gluten free! It's swirled with ChocNut Spread and topped with crumbled ChocNut. It is a fudgey ChocNut's dream come true!
What is ChocNut?
Well it is the best candy in the world. It's made with roasted peanuts, cocoa powder, milk powder and sugar. Then it's all mixed together and pressed into small rectangles of bliss.
Ingredients
This is what you will need to make these decadent gluten free ChocNut Brownies.
Chocolate - We like using Auro dark chocolate coins here. You can order them via Bar & Cocoa in the US. Buying chocolate in the Philippines really helps.
Butter - We use this for both flavor and moisture. It's the key to fudge brownies. You can use either regular butter or plant based butter.
Crushed ChocNut - You will be melting these with the chocolate coins and butter as well as scattering them over the top of the brownie batter. I'm telling you it is totally ChocNut Brownies overload!
Sugar - In this recipe you will be using both white and brown sugar. I recommend getting fine baking sugar.
Muscovado Sugar - The second sugar we are going to be using is muscovado. It's pure cane sugar. It's pure unrefined sugar that contains natural molasses. If you can't find muscovado dark brown sugar can be used to replace.
Eggs - This recipe doesn't use that much flour so the eggs will be the main ingredient giving the chocnut brownies it's body.
Vanilla - For flavor of course! You can use either extract or vanilla bean paste.
Cocoa Powder - More chocolate flavor! We use Auro cocoa powder from the Philippines as well.
Rice Flour - This is what makes it gluten free. Make sure you use regular rice flour not the sticky one.
Salt - You always need a bit of salt if you use sugar in your bakes.
ChocNut Spread - This is optional as it can be hard to get. If you can't find it just omit totally. It can be bought online via Island Pacific Grocery.
How To Make ChocNut Brownies
Place the butter, crushed ChocNut and chocolate in a heavy bottomed sauce pan. Melt over low heat until super smooth.
Turn off the heat and add in both the white and muscovado sugar. Mix well until smooth.
Next add in the cocoa powder and mix well until smooth.
Add the eggs one at a time mixing well in-between each addition followed by the vanilla. Then mix in the rice flour and salt.
Mix until the ChocNut Brownie batter is smooth and thick. Then line an 8x8 square pan with foil and spray with cooking spray. Pour in the batter and smooth out. Dot in 9 teaspoons of ChocNut Spread into the batter and swirl in.
Spread the remaining ChocNut crumbles over the top.
Bake at 325F for 30 minutes. Take out of the oven and leave to cool to room temperature.
How To Serve ChocNut Brownies
Personally like to leave them to cool overnight in the refrigerator so that the ChocNut Brownies are more fudge like. This also makes them easier to cut. Once they have cooled down use the foil to lift the brownies out of the pan.
The amount of brownies you have depends on how big or small you make your squares. It can be as big as 9 pieces or as small as 36 tiny squares. I will leave that up to you.
How To Store Them
Once you have cut them you can leave them in a cake dome or sealed container on the counter for up to 3 days. If you want to keep them longer, store them in a sealed container in the refrigerator. These Chocnut Brownies can also be individually wrapped in plastic wrap and put in a ziplock bag and stored in the freezer for up to a month. Make sure you label them with a date if you do that.
Questions You May Have
No you can't. It is what gives these brownies the very unique peanut / chocolate flavor. If you replace it, then it is a totally different recipe and flavor profile all together.
The best place is the closest Filipino Grocery store. If you are not near one online is good too. Amazon sells them but for 10 x the price. Doing a search on google will help you find the best place to order closest to you.
Nope. That is the sweet sticky rice flour. If you use that then these brownies will not be fudgey. They will have a more bouncy texture like a Kakanin.
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Equipment
- 4 Quart Sauce Pan
- 8x8 Square Baking Pan
- Foil
Ingredients
- 1 Cup Auro dark chocolate coins
- ½ Cup Unsalted Butter
- 6 Pieces ChocNut Crushed
- ¼ Cup Extra Fine Sugar
- 1 Cup Muscovato Sugar
- 2 Eggs
- 1 Teaspoon Vanilla Extract
- ¾ Cup Cocoa Powder
- ⅓ Cup Rice Flour
- 1 Teaspoon Salt
- 9 Teaspoon ChocNut Spread
Topping
- 6 Pieces ChocNut Crushed
Instructions
- Prep. Then line an 8x8 square pan with foil and spray with cooking spray. Pre-Heat oven to 325F.
- Melt. Place the butter, crushed ChocNut and chocolate in a heavy bottomed sauce pan. Melt over low heat until super smooth.
- Mix Batter. Turn off the heat and add in both the white and muscovado sugar. Mix well until smooth. Add in the cocoa powder and mix well until smooth. Add Eggs. Add the eggs one at a time mixing well in-between each addition followed by the vanilla. Then mix in the rice flour and salt.
- Swirl. Pour in the batter in prepared pan and smooth out making sure the batter goes to the edges and is even. Dot in 9 teaspoons of ChocNut Spread into the batter and swirl in. Spread the remaining ChocNut crumbles over the top.
- Bake. Bake at 325F for 30 minutes. Take out of the oven and leave to cool to room temperature.
- Serve. Cut into big 9 squares or mini 36 squares or something in betwee.
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