You know those days when you just need something rich, chocolatey, and a little indulgent, but you don’t wanna feel guilty afterward?
Yeah, same.
That’s how these brownies came to life.
They’re packed with walnuts for that brain-boosting omega-3 punch and just the right amount of gooey fudge to make your taste buds do a happy dance.
Plus, they’re grain-free, so if gluten is your enemy, you’re still in for a treat.
Tips
- Max flavor tip: Lightly toast the walnuts before processing them. It brings out a deep, nutty flavor that takes the brownies to the next level.
- Coconut oil swap: No coconut oil? No problem. Melted butter or avocado oil works too.
- Sweetness level: If you like things less sweet, cut back on the maple syrup by a tablespoon or two.
- Extra crunch: Sprinkle a handful of chopped walnuts on top before baking for added texture.
Variations
- Keto-friendly: Use a sugar-free syrup and dark chocolate chips sweetened with stevia or erythritol.
- Vegan option: Swap the eggs for flax eggs (2 tbsp ground flax + 6 tbsp water, mixed and left to sit for 5 minutes).
- Nut-free: Try sunflower seeds instead of walnuts—same omega-3 goodness with a slightly different flavor.
Serving Suggestions
Serve warm with a scoop of vanilla coconut ice cream or a drizzle of homemade raspberry sauce. For extra brownie points (pun intended), dust with a little extra cocoa powder or top with a sprinkle of flaky sea salt right before serving.

Grain-Free Omega-3 Fudgy Walnut Skillet Brownies
- Total Time: 35 minutes
- Yield: 8 servings 1x
- Diet: Gluten Free
Description
Rich, fudgy brownies made with omega-3-packed walnuts, sweetened naturally with maple syrup, and baked in a skillet for a rustic touch. Perfect for anyone avoiding grains or gluten but craving a decadent chocolate treat.
Ingredients
- 2 cups walnut halves (preferably locally sourced, fresh)
- 2 large eggs (pasture-raised if possible)
- 1/3 cup pure maple syrup (get the good stuff, no pancake syrup fakes)
- 1/4 cup coconut oil, melted
- 1/3 cup unsweetened cocoa powder
- 1 tsp vanilla extract
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- 1/4 cup dark chocolate chips (optional, but why not?)
Instructions
- Prep the walnuts: Toss the walnuts into a food processor and pulse until they turn into a fine meal. Don’t overdo it, or you’ll end up with walnut butter (delicious but not what we want here).
- Mix the wet stuff: In a large bowl, whisk together the eggs, maple syrup, melted coconut oil, and vanilla extract until smooth and glossy.
- Combine dry ingredients: Add the walnut meal, cocoa powder, baking soda, and salt to the wet mixture. Stir until just combined. If you’re feeling extra fancy, fold in some dark chocolate chips at this point.
- Bake it up: Pour the batter into a well-greased 8-inch oven-safe skillet. Spread it out evenly with a spatula. Bake at 350°F (175°C) for about 20–25 minutes, or until the edges are set and a toothpick comes out with just a few moist crumbs.
- Cool before slicing: Let it cool for 10 minutes before slicing. Trust me, it’ll be worth the wait—it helps the brownies hold together better.
Notes
- Let brownies cool before slicing for best texture.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 8g
- Sodium: 100mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 30mg