16 Brownies
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These gluten-free bakes are made with antioxidant-packed dark chocolates so you can indulge in them guilt-free. They make nice gifts for special occasions and celebrations too.


  • 185 g butter
  • 250 g dark chocolate, chopped
  • 4 eggs, separated
  • ½ cup brown sugar
  • 1 tsp vanilla essence
  • ½ tsp cream of tartar
  • ¾ cup hazelnut meal
  • ¾ cup hazelnuts, toasted, skins removed
  • 125 g punnet raspberries, plus extra to serve
  • Cocoa powder, to serve

Preheat oven to moderate, 180 C. Line a 20 x 30-cm slice pan.


Combine butter and chocolate in a heatproof bowl. Melt over a saucepan of simmering water. Cool slightly.


Whisk yolks, half sugar and vanilla together until pale. Fold into the chocolate mixture.


Using an electric mixer, beat egg-whites with cream of tartar until soft peaks form. Gradually beat in remaining sugar until thick and glossy. Fold meringue and meal into chocolate mixture.


Scatter hazelnuts and raspberries over base of tray. Pour in batter. Bake 35 to 40 mins until just firm. Cool in pan. Serve dusted with cocoa and topped with extra raspberries.

Photo: Rob Shaw/BauerSyndication.com.au

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