Nut-Free Walnut Brownie
Indulge in the rich, fudgy decadence of these Nut-Free Walnut Brownies—a clever twist on the classic treat that swaps nuts for toasted sunflower seeds. Perfectly baked with a moist, chocolatey center and a satisfying crunch, this recipe caters to nut-free diets while delivering all the elements you love in a brownie. Featuring sunflower seed butter, smooth chocolate chips, and a harmonious blend of sugars for balanced sweetness, these brownies are ready in under an hour and ideal for everything from dessert tables to casual snacking. Whether you’re looking for allergy-friendly baking or just a creative take on traditional brownies, this recipe is sure to become your go-to indulgence.
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Recipe Information
Ingredients
- 170 grams Unsalted butter
- 200 grams Granulated sugar
- 100 grams Brown sugar
- 3 Large eggs
- 1 teaspoon Vanilla extract
- 60 grams Sunflower seed butter
- 125 grams All-purpose flour
- 50 grams Cocoa powder (unsweetened)
- 0.5 teaspoon Salt
- 0.5 teaspoon Baking powder
- 50 grams Sunflower seeds (toasted, chopped)
- 100 grams Chocolate chips
Instructions
Preheat your oven to 175°C (350°F). Grease and line an 8x8-inch square baking pan with parchment paper, leaving an overhang for easy removal.
In a medium saucepan, melt the butter over low heat. Remove from heat and let it cool slightly.
Stir the granulated sugar and brown sugar into the melted butter until well combined.
Whisk in the eggs, one at a time, until fully incorporated. Add the vanilla extract and sunflower seed butter, mixing until smooth.
In a separate bowl, sift together the flour, cocoa powder, salt, and baking powder.
Gradually fold the dry ingredients into the wet mixture just until combined, being careful not to overmix.
Gently fold in the chopped toasted sunflower seeds and chocolate chips, ensuring they are evenly distributed throughout the batter.
Pour the batter into the prepared baking pan, smoothing the top with a spatula.
Bake in the preheated oven for 28-32 minutes, or until a toothpick inserted near the center comes out with a few moist crumbs.
Remove from the oven and allow the brownies to cool completely in the pan for about 20 minutes.
For best results, once cooled, transfer the brownies to a cutting board using the parchment overhang. Slice into 12 equal squares and serve.
Store leftovers in an airtight container at room temperature for up to 4 days.
Nutrition Facts
Calories |
4323 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 257.5 g | 330% | |
| Saturated Fat | 118.0 g | 590% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 934 mg | 311% | |
| Sodium | 1918 mg | 83% | |
| Total Carbohydrate | 514.7 g | 187% | |
| Dietary Fiber | 38.8 g | 139% | |
| Total Sugars | 360.6 g | ||
| Protein | 67.2 g | 134% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 428 mg | 33% | |
| Iron | 23.8 mg | 132% | |
| Potassium | 2289 mg | 49% | |
*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.
