Soy-Free Walnut Brownie
Indulge in the rich, fudgy decadence of this Soy-Free Walnut Brownie recipe, a perfect dessert for chocolate lovers and those avoiding soy-based ingredients. This easy-to-make treat combines smooth melted butter, two types of sugar for balanced sweetness, and unsweetened cocoa powder for that deep chocolate flavor. Chopped walnuts add a delightful crunch, while soy-free dark chocolate chips ensure every bite is pure bliss without dietary worry. With just 15 minutes of prep time, these brownies bake to perfection in under 30 minutes, making them a go-to recipe for quick yet impressive desserts. Serve them as an after-dinner indulgence or a crowd-pleasing snack, and enjoy their irresistible texture and flavor. Perfect for sharing—or savoring all on your own!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 115 grams Unsalted butter
- 200 grams Granulated sugar
- 50 grams Light brown sugar
- 2 large Eggs
- 1 teaspoon Vanilla extract
- 95 grams All-purpose flour
- 30 grams Unsweetened cocoa powder
- 0.25 teaspoon Salt
- 75 grams Chopped walnuts
- 100 grams Dark chocolate chips (soy-free)
Instructions
Preheat the oven to 175°C (350°F) and line an 8x8-inch (20x20 cm) baking pan with parchment paper, leaving an overhang on the sides for easy removal.
In a medium saucepan, melt the unsalted butter over low heat. Once melted, remove from heat and stir in the granulated sugar and light brown sugar until combined.
Allow the mixture to cool slightly, then whisk in the eggs one at a time until the mixture is smooth and glossy. Add the vanilla extract and mix well.
In a separate bowl, sift together the all-purpose flour, cocoa powder, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.
Fold in the chopped walnuts and dark chocolate chips, ensuring they are evenly distributed throughout the batter.
Pour the batter into the prepared baking pan and spread it evenly with a spatula.
Bake in the preheated oven for 22-25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (but not wet batter).
Remove the pan from the oven and let the brownies cool completely in the pan before lifting them out using the parchment paper overhang.
Cut the brownies into 9 squares and enjoy! Store leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
3328 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 193.2 g | 248% | |
| Saturated Fat | 84.3 g | 422% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 627 mg | 209% | |
| Sodium | 763 mg | 33% | |
| Total Carbohydrate | 405.7 g | 148% | |
| Dietary Fiber | 25.1 g | 90% | |
| Total Sugars | 294.2 g | ||
| Protein | 48.4 g | 97% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 278 mg | 21% | |
| Iron | 19.6 mg | 109% | |
| Potassium | 1638 mg | 35% | |
*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.
