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How to Make Fudgy Dairy-Free Walnut Brownies

Indulge in the ultimate chocolate experience with these dairy-free walnut brownies. Dense, rich, and intensely chocolatey, these brownies boast a perfect balance of fudgy texture and nutty crunch. Whether you're lactose intolerant or simply looking for a delicious dairy-free dessert, these brownies are sure to satisfy your sweet tooth.

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Recipe Details

Prep Time

15 minutes

Cook Time

30 minutes

Servings

16 brownies

Difficulty

Beginner

Simple Summary

These rich, fudgy dairy-free brownies are studded with crunchy walnuts, offering a decadent treat that's perfect for those avoiding dairy without sacrificing flavor or texture.

Recipe Details

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Servings: 16 brownies
  • Difficulty: Beginner

Ingredients

  • 1 cup all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1/4 tsp salt
  • 1/4 tsp baking powder
  • 1 cup granulated sugar
  • 1/4 cup brown sugar
  • 1/2 cup coconut oil, melted
  • 1/3 cup unsweetened almond milk
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 cup dairy-free dark chocolate chips
  • 1 cup chopped walnuts

Instructions

  1. Preheat your oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper, leaving some overhang for easy removal.

  2. In a medium bowl, whisk together the flour, cocoa powder, salt, and baking powder. Set aside.

  3. In a large bowl, combine the granulated sugar, brown sugar, melted coconut oil, and almond milk. Mix well.

  4. Add the eggs one at a time to the wet ingredients, mixing well after each addition. Stir in the vanilla extract.

  5. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix.

  6. Fold in 3/4 cup of the chocolate chips and 3/4 cup of the chopped walnuts.

  7. Pour the batter into the prepared baking pan, spreading it evenly.

  8. Sprinkle the remaining 1/4 cup each of chocolate chips and walnuts over the top of the batter.

  9. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.

  10. Remove from the oven and let cool in the pan for 10 minutes.

  11. Using the parchment paper overhang, lift the brownies out of the pan and place on a wire rack to cool completely.

  12. Once cooled, cut into 16 squares and serve.

Chef's Notes

  • For a richer chocolate flavor, use Dutch-processed cocoa powder.
  • If you prefer a less sweet brownie, reduce the granulated sugar to 3/4 cup.
  • Store brownies in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
  • To make these brownies vegan, substitute the eggs with 2 flax eggs (2 tbsp ground flaxseed mixed with 6 tbsp water, let sit for 5 minutes before using).
  • For a nuttier flavor, toast the walnuts before adding them to the batter.

Nutritional Info

Per serving (1 brownie): Approximately 250 calories, 15g fat (8g saturated), 28g carbohydrates, 4g protein, 2g fiber. These brownies are a good source of heart-healthy omega-3 fatty acids from the walnuts and antioxidants from the dark chocolate.

Serving Suggestions

  • Serve warm with a scoop of dairy-free vanilla ice cream for an indulgent dessert.
  • Pair with a glass of almond milk or oat milk for a classic milk-and-cookies experience.
  • Crumble over dairy-free yogurt for a decadent breakfast treat.
  • Package in decorative boxes for a thoughtful homemade gift.
  • Serve as part of a dessert platter with fresh berries and dairy-free whipped cream for a special occasion.