Looking for a decadent and rich dessert to satisfy your sweet tooth? Our Chocolate and Walnut Brownie recipe will definitely to do the trick! Perfectly fudgy with a crunchy texture from the chopped walnuts, and a hint of salt to balance the sweetness of the chocolate, these brownies really are a crowd-pleaser. We bake these at least once a month and the recipe turns our perfectly every time!
- Eggs: You can substitute eggs with applesauce, mashed bananas, yogurt, silken tofu, or a commercial egg replacer. Use 1/4 cup of any of these substitutes for 1 egg.
- Butter: You can substitute butter with margarine or vegetable oil. Use 1 cup of margarine or 3/4 cup of vegetable oil for 1 cup of butter.
- Sugar: You can substitute sugar with honey, maple syrup, or agave nectar. Use 3/4 cup of any of these substitutes for 1 cup of sugar, and reduce the amount of liquid in the recipe by 2-4 tablespoons.
- All-purpose flour: You can substitute all-purpose flour with whole wheat flour, spelt flour, or gluten-free flour. Use the same amount of the substitute flour as you would use for all-purpose flour.
- 200g (1 1/2 cups) all-purpose flour
- 50g (1/2 cup) unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp salt
- 170g (6 oz) unsalted butter, melted and cooled
- 200g (1 cup) granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 100g (3.5 oz) walnuts, roughly chopped
- Flaky sea salt, for sprinkling (optional)
- Preheat your oven to 350°F (180°C) and line a 9-inch (23cm) square baking pan with parchment paper.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt until well combined.
- In a separate large bowl, whisk together the melted butter and granulated sugar until well combined.
- Add the eggs one at a time, whisking well after each addition.
- Stir in the vanilla extract.
- Add the dry ingredients to the wet ingredients and stir until just combined.
- Fold in the chopped walnuts.
- Pour the batter into the prepared baking pan and smooth out the top.
- Sprinkle the top with a pinch of flaky sea salt.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the brownies to cool in the pan for 10 minutes before removing them from the pan and placing them on a wire rack to cool completely.
- Cut the brownies into squares and serve. Enjoy!
Love chocolate? Click here for our Healthy Iced Chocolate Cream and Fresh Raspberry Brownies