Gluten Free Walnut Brownies
Indulge in the rich and fudgy decadence of Gluten Free Walnut Brownies, the perfect treat for anyone craving a chocolatey dessert without the gluten. Made with a luscious combination of melted dark chocolate and unsalted butter, these brownies boast a dense, moist texture, complemented by the crunch of chopped walnuts in every bite. A blend of gluten-free all-purpose flour and unsweetened cocoa powder ensures an allergen-friendly yet indulgent experience, while a hint of vanilla enhances the overall flavor. Ready in just 40 minutes, this easy-to-make recipe is an ideal choice for busy bakers seeking a crowd-pleasing sweet treat. Perfect as an afternoon snack, a dessert for gatherings, or paired with a cup of coffee, these brownies are a deliciously satisfying way to enjoy gluten-free baking at its finest.
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Recipe Information
Ingredients
- 113 grams Unsalted butter
- 200 grams Dark chocolate
- 150 grams Granulated sugar
- 50 grams Brown sugar
- 3 pieces Large eggs
- 1 teaspoon Vanilla extract
- 80 grams Gluten-free all-purpose flour
- 30 grams Unsweetened cocoa powder
- 0.5 teaspoon Salt
- 100 grams Walnuts, chopped
Instructions
Preheat your oven to 180°C (350°F). Line an 8x8-inch baking pan with parchment paper, leaving some overhang for easy removal.
Melt the butter and chocolate together in a heatproof bowl set over a pot of simmering water, stirring occasionally until smooth. Remove from heat and let cool slightly.
In a mixing bowl, whisk together the granulated sugar and brown sugar with the melted chocolate mixture until combined.
Add the eggs one at a time, whisking well after each addition. Stir in the vanilla extract.
In a separate bowl, sift together the gluten-free flour, cocoa powder, and salt. Gradually fold the dry ingredients into the wet mixture until just combined.
Fold in the chopped walnuts, ensuring they are evenly distributed in the batter.
Pour the batter into the prepared baking pan, spreading it 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 but no wet batter.
Allow the brownies to cool completely in the pan on a wire rack before lifting them out using the parchment paper overhang.
Cut into 12 squares and serve. Store any leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
329 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.0 g | 26% | |
| Saturated Fat | 9.0 g | 45% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 67 mg | 22% | |
| Sodium | 104 mg | 5% | |
| Total Carbohydrate | 34.9 g | 13% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 21.3 g | ||
| Protein | 4.7 g | 9% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 34 mg | 3% | |
| Iron | 2.8 mg | 15% | |
| Potassium | 192 mg | 4% | |
*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.
