Flourless Hazelnut and Rose Dark Chocolate Brownies

Flourless Hazelnut, Rose & Dark Chocolate Brownies (Gluten-Free)

There are some flavor combinations that are simply meant to be — and hazelnut, rose, and dark chocolate are one of those perfect pairings. 🌹🍫

I’ve shared a few brownie recipes before — rich, sweet, and outrageously fudgey (here or here) — but this one feels a little more elegant.
Where the original was decadent and sweet, this version is more refined: delicate, floral, and nutty, with each ingredient enhancing the others rather than competing for attention.

A Balanced Indulgence

For these brownies, I’ve pared back the sugar a little, allowing the dark chocolate and hazelnut to shine. The subtle floral hint of rosewater adds an unexpected lightness that keeps each bite balanced and intriguing — still sweet, but in a sophisticated way.

The texture is rich and moist, the flavor deep but not heavy — a perfect afternoon tea treat, dessert centerpiece, or edible gift.
And the best part? They’re flourless and naturally gluten-free, so everyone can enjoy them.

Why You’ll Love These Brownies

• Naturally gluten-free — made with hazelnut meal, no flour needed.

• Beautifully balanced — nutty, floral, and rich without being overly sweet.

• Perfect for gifting or tea time — elegant and crowd-pleasing.

• Kid-approved — even little hands love these chocolatey bites!

Every bite brings a little happiness… and in my kitchen, they disappeared fast! (My mini taste-testers may or may not have stolen the last few while I wasn’t looking 😄).

These Flourless Hazelnut, Rose & Dark Chocolate Brownies are the kind of bake that feels both comforting and a little luxurious — the perfect mix of earthy hazelnut, rich dark chocolate, and soft floral rose. They’re gluten-free, gorgeously simple, and almost too pretty to eat (almost).

Serve them warm with a scoop of vanilla ice cream, or let them shine on their own with a dusting of cocoa and rose petals. However you enjoy them, they’re sure to bring a touch of cozy elegance to your table.

Flourless Hazelnut & Rose Dark Chocolate Brownies

Course: Dessert | Cuisine: Gluten-Free | Serves: 12
Prep Time: 5 mins | Cook Time: 30 mins

Ingredients

• 165 g butter

• 1 cup caster sugar

• 50 g dark chocolate

• 2 tsp coconut, macadamia, or olive oil

• 1 cup hazelnut meal

• ½ tsp baking powder

• ¾ cup unsweetened cocoa powder

• 50 g dark chocolate (extra, chopped)

• ¼ cup hazelnuts, roughly chopped

• 1 tbsp rosewater

• 4 eggs

• 1 tbsp dried rose petals (optional)

• Extra rose petals & cocoa powder for serving

Instructions

1. Preheat oven to 170°C (fan-forced) and line a baking tin with parchment paper.

2. Combine butter, sugar, chocolate, and oil in a heatproof bowl. Microwave for 1–2 minutes, stirring until smooth (or melt gently on the stovetop).

3. In another bowl, whisk together hazelnut meal, baking powder, and cocoa powder.

4. Add the melted mixture to the dry ingredients and stir until smooth.

5. Add the eggs, mixing well, then fold in the extra chocolate and chopped hazelnuts.

6. Pour into the prepared tin, sprinkle with rose petals, and bake for 30 minutes.

7. Cool completely before slicing. Dust with cocoa and scatter extra rose petals to serve.

Tips & Variations

• Make your own hazelnut meal: Blitz whole hazelnuts in a food processor until fine — just stop before it turns to nut butter.

• Substitute flavors: Try orange zest for a citrus twist, or cardamom for a warm spice note.

• Decorate beautifully: Add a drizzle of melted dark chocolate or edible gold dust for a high tea finish.

Serving & Storage

Serve these brownies slightly warm with a scoop of vanilla ice cream or a dollop of whipped cream.
They’ll keep in an airtight container at room temperature for up to 4 days, or refrigerated for up to a week.

FAQ

Q. Can I use almond meal instead of hazelnut meal?

Yes, absolutely! Almond meal works beautifully in this recipe. It will give a slightly milder flavor than hazelnut, but the texture and richness will still be perfect.

Q. What does rosewater taste like in brownies?

Rosewater adds a subtle floral aroma — think elegant and perfumed rather than overpowering. It pairs perfectly with dark chocolate and hazelnut. If you’re unsure, start with ½ tablespoon and adjust next time to your taste.

Q. How do I know when the brownies are done?

The edges should be set and the middle still slightly soft — that’s how you get the perfect fudgy texture. A skewer should come out with a few moist crumbs.

Q. Can I make them ahead of time?

Definitely! These brownies actually taste even better the next day as the flavors deepen. Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5.

Q. Can I freeze these brownies?

Yes — they freeze well for up to 2 months. Wrap individual pieces tightly and thaw at room temperature before serving.

Q. Where can I buy rose petals or rosewater?

You can find them in Middle Eastern grocers, specialty food stores, or online. Just make sure the rose petals are food-grade if you’re using them as garnish.

Flourless Hazelnut and Rose, Dark Chocolate Brownies

Servings 12

Prep Time 5 minutes mins

Cook Time 30 minutes mins

Ingredients

• 165 g butter
• 1 cup Caster sugar
• 50 g dark chocolate
• 2 tsp coconut oil or macadamia oil or olive oil
• 1 cup hazelnut meal
• 1/2 tsp baking powder
• 3/4 cup unsweetened cocoa powder
• 50 g dark chocolate chopped
• 1/4 cup hazelnuts roughly chopped
• 1 tbsp Rosewater
• 4 eggs
• 1 tbsp Dried Rose petals optional
• Dried Rose petals and raw cocoa powder to serve optional

Instructions

• Preheat oven to 170C (fan forced) and line a baking tin
• Put the butter, caster sugar, first lot of chocolate and coconut oil into a heat resistant bowl and heat in the microwave for 1 minute. Remove and stir then reheat for another minute or until all ingredients have melted together. (alternatively you can do this on the stove in a saucepan over low a heat and gently heat until all ingredients have melted approx 10mins)
• Meanwhile in a separate bowl combine hazelnut meal, baking powder, cocoa powder and stir to combine.
• Once the wet ingredients have melted stir to combine about 1min. Then add to the dry ingredients and stir until fully incorporated.
• Add the eggs and stir until fully combined, then add the second chopped chocolate and the chopped hazelnuts and quickly incorporate.
• Pour the batter into prepared baking tin and sprinkle with the rose petals.
• Place in the middle of the oven for 30 minutes.
• Allow to cool before cutting up. Just before serving sprinkle with extra cocoa powder and rose petals.

Notes

Hazelnut meal is available from major supermarkets, health food stores and of course online. Or you could make your own, buy pulsing some whole hazelnuts in a blender or food processor until fine bread crumb size, just be careful to not over process or you will end up with nut butter (if that happens, add some cocoa powder, rice malt syrup and a tiny bit of soy milk and you’ll have a home made nutella style spread)

Rose petals are available from specialty food stores and delis, middle eastern grocers and online.

Rosewater is available from major supermarkets, middle eastern grocers, delis, specialty food stores and online.

Course: Dessert, sweet treats

Keyword: afternoon tea, Bakery, brownie, chocolate, cocoa, dessert, gluten free, hazelnut, morning tea, rose

If you loved this recipe try one of these

Little Roasted Beetroot Dark Chocolate Cakes

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Did you Make these?

This is definitely one of my new favourite flavour combos. What are some of your favourite flavour combinations? or let me know how your brownies turn out……