For the brownie:
100g light soft muscovado sugar
90g 72% Venezuelan dark chocolate
110g unsalted butter
10g cacao powder
45g rice flour*
30g ground almonds*
1tsp baking powder
1/4 tsp salt
80g milk chocolate
2 tsps olive oil or melted butter
20g hazelnuts finely chopped, set aside 1 tbsp for decoration
Pre-heat the oven to 180°. Line 12 muffin cavity tin with muffin cases or grease with butter and dust with rice flour.
Melt together sugar, chocolate, butter, cacao powder and water over low heat. Keep stirring while gently melting. When they mixture has cooled add eggs, one by one whisking until the mixture becomes very smooth and glossy.
Fold in rice flour, ground almond and baking powder.
Fill each cavity 1/3 high, place one teaspoon of hazelnut spread and cover with a tablespoon of brownie batter.
Bake for 15 minutes, leave to cool completely.
Melt milk chocolate, add oil and crushed nuts and pour over each brownie bite. Sprinkle a little crushed nuts and a pinch of salt.
*you can use regular all purpose flour or white spelt flour