The gluten-free milk chocolate brownies recipe was born from the need to use up Easter egg chocolate, as always during this period of the year many of us have this need and I chose to make the quintessential American treats.

I’ve always made brownies with dark chocolate also because it’s the chocolate I prefer, the more bitter the better … you didn’t expect that, did you? 😅 But I must say, these milk chocolate ones really won me over with their melt-in-your-mouth texture and intense flavor. In short, fully approved!!

Of course, it goes without saying that they are super quick to make, so? Shall we make them together?

Below I leave you some chocolatey alternatives 👇

Difficulty: Very Easy
Cost: Economical
Preparation time: 10 Minutes
Portions: 10
Cooking methods: Oven
Cuisine: Italian
Seasonality: All Seasons

Ingredients

3 eggs (at room temperature)
10.5 oz milk chocolate
7 tbsp butter
1/2 cup brown sugar
1/3 cup rice flour
1/4 cup rice starch
1/4 cup unsweetened cocoa powder
1 pinch salt
2 g baking soda
as needed peeled whole hazelnuts

Tools

Bowls
Electric Whisks
Baking Pan
Parchment Paper

Steps

In a bowl, sift the rice flour, starch, cocoa powder, salt, and baking soda.
Chop or grate the chocolate and melt it with the butter, you can do this in a bain-marie or microwave (30 sec, max speed, stir and repeat until melted).
In a bowl, crack the eggs and beat with the sugar, after a few minutes when they are nice and fluffy, gradually pour in the slightly cooled chocolate, always beating with the whisks.
Now add the flour and cocoa mix, stir with a spoon and work again with the whisks for a few moments.
Pour into a baking pan lined with parchment paper, I used a 9.5×8 inch rectangular pan.
Bake in static mode at 356°F for 25 minutes.
Once out of the oven, let it cool completely and then cut into cubes, the brownies are ready to be enjoyed.