Growing up, brownies were my go-to treat after a long day—something about their gooey chocolatey goodness just hits differently.
But when I switched to gluten-free living, finding a brownie recipe that didn’t taste like cardboard became an adventure. That’s how I landed on this gem.
It’s rich, indulgent, and packs a healthy crunch from locally sourced walnuts.
These brownies aren’t just dessert—they’re a bite of comfort, minus the gluten.
Tips for Success
- Customize Texture: For extra crunch, lightly toast the walnuts before folding them in.
- Avoid Dry Brownies: Keep an eye on baking time—overbaking leads to dryness.
- Dairy-Free Version: Swap butter with coconut oil and use dairy-free chocolate chips.
Variations
- Nut-Free: Sub walnuts with sunflower seeds or skip them entirely.
- Extra Indulgence: Swirl in 2 tablespoons of almond butter or caramel sauce before baking.
- Low-Sugar Option: Replace half the sugar with a natural sweetener like coconut sugar.
Serving Suggestions
Serve these brownies warm with a scoop of vanilla ice cream, or enjoy them cold with a glass of almond milk. For a fancy twist, dust with powdered sugar or drizzle with melted dark chocolate before serving.
Rich & Fudgy Gluten-Free Chocolate Walnut Brownies
- Total Time: 45 minutes
- Yield: 9 servings 1x
- Diet: Gluten Free
Description
Indulgent, fudgy brownies loaded with the goodness of walnuts and rich chocolate flavor, perfect for gluten-free lifestyles.
Ingredients
- 1 cup gluten-free all-purpose flour (Bob’s Red Mill works great)
- ½ tsp xanthan gum (skip if your flour blend already includes it)
- ¾ cup cocoa powder (unsweetened)
- 1 tsp baking powder
- ½ tsp salt
- ¾ cup unsalted butter (or coconut oil for dairy-free), melted
- 1 cup granulated sugar
- ½ cup brown sugar (packed)
- 3 large eggs (room temperature)
- 1 tsp pure vanilla extract
- 1 cup walnuts, chopped
- ½ cup semi-sweet chocolate chips (optional but highly recommended)
Instructions
- Preheat & Prep: Set your oven to 350°F. Grease an 8×8-inch pan or line it with parchment paper for easy removal.
- Mix the Dry Ingredients: In a large bowl, whisk together the gluten-free flour, xanthan gum, cocoa powder, baking powder, and salt. This step ensures no clumps sneak into your batter.
- Prepare the Wet Ingredients: In another bowl, combine the melted butter (or coconut oil), granulated sugar, and brown sugar. Beat in the eggs, one at a time, followed by the vanilla extract.
- Combine: Slowly add the dry ingredients to the wet mixture, stirring until just combined. Avoid overmixing—this keeps the brownies fudgy.
- Add the Good Stuff: Fold in the chopped walnuts and chocolate chips (if using). Pour the batter into the prepared pan, spreading it evenly.
- Bake: Pop it in the oven and bake for 25–30 minutes. A toothpick inserted into the center should come out with a few moist crumbs—don’t overbake!
- Cool & Cut: Let the brownies cool completely in the pan before slicing. Use a sharp knife for clean edges.
Notes
Avoid overmixing to maintain fudginess. Store leftovers in an airtight container for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 220
- Sugar: 16g
- Sodium: 110mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg
