(Camila Kost version)
INGREDIENTS (10 servings)
100 g of ghee butter
100 g of hazelnut flour 
65 g of erythritol 2 eggs 
2 teaspoons of vanilla essence .
PREPARATION
1. Preheat the oven to 180°C 
.
.2. Cook the hazelnuts in a pan over medium heat 
until lightly browned. Be careful not to burn them.
until lightly browned. Be careful not to burn them. 3. Remove the peel with a paper towel (parts of the peel may remain) and process until crushed.
4. Place the butter and the chocolate in a microwave-safe bowl, melt them in the microwave in 20-second intervals.
5. Add the erythritol and vanilla essence. Beat well 
until integrated.
until integrated. 6. Add the eggs and hazelnut flour . Beat again until the brownie batter forms.
7. Pour the mixture into a small baking pan covered with parchment paper (I used a loaf pan) 
).
).8. Bake for 30 to 40 minutes 
(depending on whether you like them more or less cooked). Let cool for 15 minutes before removing from the mold and cutting.
(depending on whether you like them more or less cooked). Let cool for 15 minutes before removing from the mold and cutting. 9. Enjoy! 
.
TIP: For a 2.0 version, add chocolate chips to the mix or decorate the brownie with crushed hazelnuts. 
, before putting it in the oven!
