Gooey walnut brownies

A few weeks ago we had some brownies at the cafe. They were espresso and walnut, and they were insanely good - but they were also jam packed with processed sugar, and while I may indulge in that sort of sugary treat here and there, I definitely didn't want to be tempted by them every day, so I decided to make my own refined sugar free batch to enjoy.

Brownies are generally fabulous because it's honestly quite hard to muck them up (unless you burn them!). This simple recipe will score you a rich, gooey batch of brownies without any hassle, and you can bake them in whatever dish you have handy (just adjust the cooking time accordingly). I made these initially in a small loaf tin (brownie loaf, yes it was amazing) and then the second time in a baking tin (about 8"x8"), and they came out perfectly both times. 

As usual, I used Steve as my tester because he's generally not a fan of healthy baking. Verdict: 'Yeah, they taste like brownies'. Success! (Seriously, that's high praise from him.)

But don't let Steve make up your mind for you; try them yourself! 

Ingredients (yields around 9 brownies depending on how you cut them):

  • 3/4 cup almond flour
  • 1/2 - 2/3 cup rice malt syrup (or maple syrup), depending on your sweet tooth
  • 1/2 cup chopped walnuts, plus around 8 halves to top the brownies
  • 2 eggs
  • 1/3 cup cacao powder
  • 1/4 cup butter (can substitute coconut oil if you wish)
  • 1 tsp vanilla extract
  • 1/2 tsp baking powder (optional)
  • Pinch salt


There is honestly no need to fuss over this recipe, how you mix it, or (for the most part) in what order you mix things together. You can mix by hand, in a blender, or with a handheld mixer; they'll be just as delicious. 

  • Preheat oven to 180°C
  • Line the bottom of your loaf tin or baking tin (MEASUREMENTS?) with greaseproof baking paper. This makes the brownies so much easier to remove later, but alternatively you can just grease the pan with butter or oil. 
  • Mix or blend everything together except for the chopped and whole walnuts
  • Fold the chopped walnuts into the mixture by hand
  • Pour mixture into your prepared tin and top with the half walnut pieces
  • Bake for 15-20 minutes depending on what kind of tin you're using, or until a tooth pic inserted into the middle of the mixture comes out mostly clean. 
  • Serve warm, cold, with ice cream, cream, greek yoghurt or by itself - this brownie can do no wrong.
  • Store in a tupperware in the fridge for up to 5 days. They might last longer than that but I wouldn't know because I've already eaten them all by then!