RECIPE: Soft and Fudgey Walnut Brownies

Brownies are known to be sweet. Like, crazily sweet. This one however, isn’t. Containing less sugar and with delicious walnuts throughout, finally these are brownies to feel less guilty about. I’ll take two pieces please.

Using less than a cup of sugar, it’s just right and the use of almond meal gives a beautiful, dense texture. Once it’s cooled, there’s nothing left to do but put the kettle on and enjoy a piece. Or two.

Let’s get our bake on!

Walnut Brownies Recipe


  • 120g chocolate
  • 3/4 cup plain flour
  • 1 cup almond meal
  • 1/2 cup cocoa powder
  • 1/3 cup walnuts, chopped plus extra for sprinkling on top
  • 2 teaspoons of coffee (optional)
  • 3/4 cup caster sugar
  • 1/2 teaspoon bi-carb soda
  • 2 eggs, lightly beaten
  • 1/2 teaspoon vanilla bean paste
  • 1/4 cup vegetable oil
  • 1/4 cup milk


  1. Preheat the oven to 160°C. Grease and line a square 20cm x 20cm cake tin. Set aside.
  2. Place the chocolate in a heatproof bowl. To melt the chocolate, set the bowl over a saucepan of gently simmering water. Be careful to not let the water touch the bottom of the bowl. Stir until smooth, remove from the heat and set aside.
  3. In a large bowl, mix the dry ingredients (flour, almond meal, cocoa, walnuts, coffee, caster sugar and bi-carb soda) together in one bowl.
  4. In a separate, smaller bowl, mix together the eggs, vanilla, oil and milk.
  5. Add the wet milk mix to the dry mixture. Add the melted chocolate. Stir all mixtures together until they are just combined.
  6. Pour the brownie mixture into the prepared baking tin and smooth over the top with a silicone spatula. Sprinkle the surface with a handful of extra chopped walnuts over the top. Press them in ever so lightly so they stick.
  7. Bake the brownie tray for 30 minutes or until a skewer comes out just clean when inserted into the centre. As tempting as it is to slice straight away, allow the brownie to cool in the pan completely before removing and slicing.

Walnut Brownies recipe

This is an adapted version of a deliciously original Lucky Nuts recipe. This recipe yields 16 pieces.

Tip: The ultimate bake-ahead dessert, brownies are ALWAYS better when baked the day before. Once sliced, pop them in an airtight container in the fridge to mature overnight. Bring back to room temperature before serving.

For more chocolate laden goodness, see our No-Bake Rolo, Maltesers and Chocolate Ripple Biscuit Slice recipe or our easy peasy Chocolate Sheet Cake recipe, perfect for feeding all the kids in the ‘hood!

Avatar of Lexi Klaebe

South Australian mum and self proclaimed foodie, Lexi can most days be found in the kitchen, apron tied firm and armed with a whisk or wooden spoon!

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