Gluten free Brownie with coconut sugar



150gr. Natural Life coconut sugar

2 teaspoons of vanilla extract

300gr. Hazelnut butter

40gr. Cocoa

½  teaspoon baking powder

100 gr. Thinly chopped black couverture chocolate, divided in two parts

150gr. Chopped roasted hazelnuts

2 eggs



Preheat the oven to 160. Line a baking tray with non-stick paper.

In a bowl, mix the coconut sugar with the eggs. Add the vanilla and hazelnut butter and stir until combined. Sift the cocoa, baking soda and salt. Stir again. Add half the chocolate with the hazelnuts and mix with a spatula. Transfer the mixture to the pan and spread evenly.

Pour the rest of the chocolate on the surface and bake for about 25 minutes.

Allow to cool before cutting.