Gluten-Free Walnut Brownie
Indulge in the rich, fudgy decadence of these Gluten-Free Walnut Brownies, a perfect treat for chocolate lovers and those with gluten sensitivities. Made with gluten-free all-purpose flour and a double dose of chocolate—dark chocolate and unsweetened cocoa powder—these brownies deliver a deep, irresistible flavor. Chopped walnuts add a delightful crunch to every bite, complementing the velvety texture of the brownie base. With a prep time of just 15 minutes, this easy recipe is ideal for quick desserts or special occasions. Whether you’re baking for a gluten-free diet or simply crave a classic brownie with a nutty twist, these walnut brownies are guaranteed to impress. Serve them plain or with a scoop of vanilla ice cream for the ultimate indulgence!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 120 grams Gluten-free all-purpose flour
- 40 grams Unsweetened cocoa powder
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 115 grams Unsalted butter
- 120 grams Dark chocolate (70% cocoa or higher)
- 150 grams Granulated sugar
- 100 grams Brown sugar
- 2 teaspoons Vanilla extract
- 2 large Eggs
- 100 grams Walnuts (chopped)
Instructions
Preheat your oven to 350°F (175°C) and line an 8x8 inch (20x20 cm) square baking pan with parchment paper, letting the edges hang over for easy removal.
In a medium bowl, sift together the gluten-free all-purpose flour, cocoa powder, baking powder, and salt. Set aside.
In a heatproof bowl set over a pot of simmering water (double boiler), melt the butter and dark chocolate together. Stir occasionally until smooth. Alternatively, you can melt them in the microwave in 20-second intervals, stirring in between.
Remove the melted chocolate mixture from heat and whisk in the granulated sugar and brown sugar until fully combined.
Add the vanilla extract and eggs to the chocolate mixture, one at a time, whisking well after each addition.
Gradually fold the dry ingredients into the wet mixture using a silicone spatula or wooden spoon. Mix just until no dry streaks remain; avoid over-mixing.
Gently fold in the chopped walnuts until evenly distributed.
Pour the batter into the prepared baking pan, spreading it out evenly with a spatula.
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (do not overbake).
Allow the brownies to cool completely in the pan before lifting them out using the parchment paper overhang. Slice into 9 equal squares and serve.
Nutrition Facts
Calories |
3881 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 232.9 g | 299% | |
| Saturated Fat | 98.5 g | 492% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 627 mg | 209% | |
| Sodium | 1843 mg | 80% | |
| Total Carbohydrate | 450.7 g | 164% | |
| Dietary Fiber | 37.0 g | 132% | |
| Total Sugars | 281.7 g | ||
| Protein | 50.3 g | 101% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 379 mg | 29% | |
| Iron | 26.5 mg | 147% | |
| Potassium | 2196 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
