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When I started baking, one of the first recipes my mum shared with me was for walnut brownies. Today, that recipe remains one of my favorites, not only because of its sentimental value, but also because it’s so easy to make.
When my boyfriend Juan was diagnosed with celiac disease a year ago, I knew I had to create a gluten-free version of this recipe. Substituting the usual wheat flour with a gluten-free flour blend, the results are fantastic – and it’s virtually impossible to guess that these brownies are gluten-free!
You probably already have most, if not all, of the ingredients on hand. And if you have 35 minutes to spare, you can have a batch of these ready very soon!
This is the perfect sweet treat to make for last-minute get-togethers, or whenever you find yourself with a little free time and a hankering for something scrumptious.
I like my brownies with something crunchy on top, so I added chopped cashews for a nice contrast in both color and texture.
If you prefer other types, feel free to use the nuts of your choice. I recommend either walnuts or almonds – they go great with chocolate!
If you prefer not to add any type of nuts at all, that’s also fine. Either way, these brownies are fantastic!
Ready to make a batch of these brownies now? Let’s go straight to the recipe!
Cooking by the Numbers…
Step 1 – Preheat the Oven and Prepare the Mise en Place
Preheat the oven to 350°F. Grease and line a rectangular baking pan with parchment paper, to create a sling. This will make it easier to remove the brownies from the pan.
Next, get your ingredients ready.
Chop the chocolate into small pieces so it will be easy to melt.
If you are using them, chop the cashews or your favorite type of nuts into tiny pieces. I prefer to use a raw, unsalted variety, but salted nuts can be nice for a bit of contrast in the flavor as well.
Step 2 – Prepare the Chocolate Mixture
Melt the butter in a small saucepan over low heat, and then add the sugar. Continue stirring over low heat until the sugar has dissolved completely.
Add in the chopped chocolate, and stir with a wooden spoon until you get a thick and homogenous liquid mixture.
Step 3 – Prepare the Flour and Egg Mixture
Sift the gluten-free flour and baking powder together in a large bowl.
Step 4 –Prepare Brownie Batter and Top with Cashews
Pour the chocolate mixture into the flour mixture, and stir well with a wooden spoon until you achieve a homogeneous batter.
Pour the batter into the prepared baking pan and top with the chopped cashews.
Step 5 – Bake the Brownies
Bake for 20 minutes, until a toothpick inserted in the middle comes out clean.
Let cool for 15 to 20 minutes in the pan before removing and serving.
Once cool and firm, slice into evenly sized squares. I got about 20 squares in total.
Serve and Tuck In!
These brownies can keep for up to three days at room temperature, or for up to three months in the freezer.
But I highly doubt they will last that long. In my house, a batch of these sweet treats never lasts more than an afternoon!
Looking for more gluten-free, chocolaty desserts? Try our recipe for soft and chewy paleo chocolate chip cookies. They’re grain-free, dairy-free, and egg-free. But you would never know once you take a tasty bite!
And if gluten is nothing to worry about in your kitchen, we have the best brownie roll-out cookies for you to try to satisfy that chocolate craving.
If brownies are your favorite dessert, and you need even more healthier alternatives, we have plenty to share:
How do you like to eat your brownies? Do you like these healthier options, or do you prefer something with tons of indulgent ingredients like our Rocky Road Brownies? Let us know in the comments below!
Photos by Felicia Lim, © Ask the Experts, LLC. ALL RIGHTS RESERVED. See our TOS for more details.
*Nutritional information derived from a database of known generic and branded foods and ingredients and was not compiled by a registered dietitian or submitted for lab testing. It should be viewed as an approximation.
About Felicia Lim
Felicia Lim is a Singaporean who moved to Argentina for love. Based in Buenos Aires, also known as “the Paris of South America,” she fills her days with freelance writing, recipe development, and food photography – three passions that give her endless joy. When she isn’t typing away at her computer, cooking in the kitchen, or shooting in her balcony-studio, you can probably find her curled up on the couch, lost in the pages of a good book.