I made these vegan walnut brownies for my family’s movie night last weekend. The walnuts made the brownies crunchy, and my dad said they were the best brownies he had ever had.
The recipe combines cocoa powder, maple syrup, and walnuts for a nutty crunch. Perfect for sharing or enjoying as a sweet treat after dinner, these vegan walnut brownies are an excellent choice for dessert lovers looking for a plant-based option.
Decadent Vegan Walnut Brownies
These brownies are rich and fudgy, thanks to the combination of almond flour and cocoa powder. With crunchy walnut bits throughout, they make for a satisfying, indulgent treat. Ready in about 30 minutes, this recipe yields 12 brownies.
Ingredients
- 1 cup almond flour
- 1/2 cup cocoa powder
- 1/2 cup maple syrup or agave syrup
- 1/2 cup unsweetened applesauce
- 1/4 cup coconut oil melted
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup chopped walnuts
Instructions
- Preheat the Oven: Begin by preheating your oven to 350°F (175°C) and grease an 8×8 inch baking pan or line it with parchment paper.
- Mix Wet Ingredients: In a large bowl, combine the maple syrup, applesauce, melted coconut oil, and vanilla extract. Mix well until fully combined.
- Add Dry Ingredients: To the wet mixture, add the almond flour, cocoa powder, baking powder, and salt. Stir until just combined; do not overmix.
- Fold in Walnuts: Gently fold in the chopped walnuts, distributing them evenly throughout the batter.
- Bake: Pour the batter into the prepared baking pan and spread it evenly. Bake for 25-30 minutes or until a toothpick inserted in the center comes out with moist crumbs.
- Cool and Serve: Allow the brownies to cool in the pan for about 10 minutes before transferring them to a wire rack to cool completely. Cut into squares and serve.
Cook and Prep Times
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Servings: 12 brownies
- Calories: 150kcal
- Fat: 8g
- Protein: 3g
- Carbohydrates: 18g
I keep the brownies in an airtight container at room temperature for up to three days, or in the fridge for up to five days. The walnuts stay crunchy, and I let brownies come to room temperature before serving.
