The Simple Plate

Dark Chocolate Walnut Brownies (Grain Free)

Brownies have always been one of my favorite desserts. To me, the proper brownie is a soft, but dense square of chocolaty goodness with the crunch of walnuts in every bite. Think about those brownies we used to get in our lunch boxes from Little Debbie; those were prime when I was a kid. These are a much healthier take, with that home cooked brownie feel (as opposed to that pre-packaged texture which was really not so great in hindsight). These brownies are made with grain free flours and natural sources of sweetness. The level of dark chocolate you choose is up to you. I stay away from refined sugar, so the darker the better for me, but if you’re not a fan or not concerned with refined sugar feel free to use semi-sweet or any variety of chocolate chip. Lily’s Dark Chocolate Chips are made with Stevia, so they have the sweetness of a regular chocolate chip, but are free of refined sugar. So I definitely recommend those! Check the middle with a toothpick (it should be clean) before removing from oven. Cut and serve, then store covered in the fridge for up to a week after. OR, if you have children and want these for their school lunches, you can freeze these on a pan for 3 hours, then individually wrap them in plastic wrap before storing in a freezer bag or container. They should last about 3 months in the freezer. Enjoy!

Dark Chocolate Walnut Brownies


1 cup almond butter

¼ cup honey

2 eggs

½ cup unsweetened almond milk

¼ cup coconut sugar

1/3 cup unsweetened coco powder

1 cup almond flour

1 tbs coconut flour

¼ cup arrowroot powder

½ tsp salt

½ tsp baking powder

½ cup dark chocolate chips (preferably 60% or above)

1/3 cup chopped walnuts

How To:

  1. Preheat the oven to 350 degrees and grease a square baking dish with either oil or ghee.
  2. In a mixer, place all your dry ingredients and mix until well incorporated. About 1 min. This is just to remove any clumps in the almond flour and coconut sugar.
  3. Now, add in the honey, almond butter, and almond milk, beating for about 2-3 min. All the coco powder and flour should be dissolved, and the batter should be fairly thick but not overly so.
  4. Incorporate chocolate chips and walnuts. Though you may leave out the walnuts if you desire. Scrape down the mixing bowl, and after you are satisfied the chocolate chips and walnuts are distributed, pour into the baking dish, smoothing the batter out so it’s even.
  5. Bake for 35 min and allow to cool before slicing. Top with Maldon Salt if you’d like!

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