Paleo Walnut Brownie
Indulge guilt-free with these rich and fudgy Paleo Walnut Brownies, a healthier twist on your favorite classic dessert! Perfectly crafted with nutrient-packed almond flour, natural coconut sugar, and luscious coconut oil, this refined sugar-free treat is loaded with crunchy walnuts and decadent, Paleo-compliant dark chocolate chips. With a simple 15-minute prep, these brownies come together effortlessly, offering chocolate lovers a gluten-free, dairy-free, and grain-free delight that doesn’t skimp on flavor. Whether served warm out of the oven or completely cooled for the perfect chewy texture, these brownies are guaranteed to satisfy your sweet tooth while staying true to clean eating.
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Recipe Information
Ingredients
- 1.5 cups almond flour
- 0.5 cup unsweetened cocoa powder
- 0.75 cup coconut sugar
- 0.5 cup coconut oil
- 3 large eggs
- 1 teaspoon pure vanilla extract
- 0.5 teaspoon baking soda
- 0.25 teaspoon sea salt
- 1 cup walnuts, chopped
- 0.25 cup dark chocolate chips (Paleo-compliant)
Instructions
Preheat your oven to 350°F (175°C) and line an 8x8-inch baking dish with parchment paper, leaving some overhang for easy removal.
In a medium-sized mixing bowl, whisk together the almond flour, cocoa powder, coconut sugar, baking soda, and sea salt until well combined.
In a small microwave-safe bowl, melt the coconut oil until liquid (if it's solid at room temperature). Let it cool slightly before proceeding.
In a separate large mixing bowl, crack the eggs and whisk them thoroughly. Add the melted coconut oil and vanilla extract, then whisk again until the mixture is smooth and well incorporated.
Gradually add the dry ingredients to the wet ingredients, stirring gently with a spatula until a thick batter forms.
Fold in the chopped walnuts and Paleo-compliant dark chocolate chips, ensuring they are evenly distributed throughout the batter.
Pour the batter into the prepared baking dish, spreading it evenly into the corners using a spatula.
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs (do not overbake).
Remove the brownies from the oven and let them cool completely in the pan on a wire rack.
Once cooled, lift the brownies out of the pan using the parchment paper overhang, cut into 9 equal squares, and serve. Store any leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for longer storage.
Nutrition Facts
Calories |
4125 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 313.9 g | 402% | |
| Saturated Fat | 131.7 g | 658% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 1424 mg | 62% | |
| Total Carbohydrate | 332.7 g | 121% | |
| Dietary Fiber | 74.3 g | 265% | |
| Total Sugars | 209.6 g | ||
| Protein | 97.5 g | 195% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 656 mg | 50% | |
| Iron | 39.3 mg | 218% | |
| Potassium | 2718 mg | 58% | |
*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.
