Gluten-Free Brownies

If you're a lover of Hazelnut spread, you'll love this pairing. If you're allergic or just not a fan of nuts, feel free to skip it—the brownie will taste just as good. There are no alternative flours in this gluten-free recipe. I was tired of tasting the graininess caused by almond and rice flours and wanted a simple brownie recipe that really pumped up the chocolate levels—and this one is it. Using two different types of cocoa makes a more balanced brownie. The natural cocoa and vanilla extract produce a nostalgic brownie flavor profile while the dutch-process cocoa deepens the espresso-like hint in every bite. It's both familiar and elevated at the same time. P.S. It's really important to let the cocoa bloom with the hot oil to yield the best cocoa flavor, so don't skip waiting on those 10 minutes!