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Nutella Brownies

Updated: Nov 20, 2020


⅔ cup hazelnut flour

1 tablespoon cocoa powder

6 oz. dark chocolate chips (such as Lilly's Sugar Free dark)

½ cup (4 oz.) coconut oil

1/3 cup Stevia or Xylitol (or Truvia)

2 eggs room temperature

1 teaspoon vanilla extract

1 pinch salt

1/2 tsp baking soda

1/2 cup extra dark chocolate chips (such as Lilly's Sugar Free dark)


2 oz. dark chocolate (such as Lilly's Sugar Free dark)

3 tablespoons almond butter

1 tablespoon coconut oil

2 tablespoons almond milk

1 teaspoon vanilla extract


Preheat oven to 350ºF.

Lightly grease an 8x8” baking pan. Mix the hazelnut flour, salt, baking soda and cocoa powder together. Put the chocolate and coconut oil in a glass bowl and microwave for 30 seconds. Stir, then heat another 30 seconds until the chocolate and coconut oil are melted and smooth.

Add the Stevia (Xylitol/Truvia) to the chocolate mixture and blend. Allow to rest until no nigher than room temp (20 mins or so) otherwise you risk cooking the eggs in the next step, which would be disgusting! Beat the two eggs, and then stir them into the chocolate. Add the vanilla. Note: It’s important not to over whisk the batter as that will render the brownies dry once cooked.

Next, add the hazelnut flour mixture bit by bit and fold in gently, again taking care not to over mix (it’s better if it doesn’t look entirely blended at this stage). Finally, fold in the chocolate chips.

Bake for 28-32 minutes and do NOT over bake (if a knife comes out clean – you’ve baked for too long). Cool brownies completely.


Combine the dark chocolate chips, almond butter, and coconut oil over low heat. Once melted and blended add the almond milk and vanilla extract. Allow to cool. Spread frosting over brownies and refrigerate.

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