These classic walnut brownies are dense and chewy instead of cake-like, and have a delicious deep chocolatey taste.
And the coconut sugar gives these brownies a hint of fruitless.
This Paleo recipe though it doesn’t use traditional all purpose white flour – will still fill the air of your house with a chocolatey aroma while it bakes.
Go head and indulge in a brownie dessert without all the added junk.
Take a bite of these perfect low-carb classic walnut brownies and fulfill your sweet tooth cravings.
Paleo Classic Walnut Brownies
3/4 cup walnut halves and pieces, divided
1/3 cup coconut oil, melted
4 ounces unsweetened baking chocolate
1 cup almond flour
1 cup coconut sugar
1 tablespoon vanilla extract
Preheat oven to 350 degrees F.
Chop and toast 1/2 cup walnuts on 350 degrees F. until browned, about 10 minutes. Remove from oven and set aside.
Line a 8x8x2 inch deep baking dish with parchment paper and set aside.
In a small saucepan, over low heat, add the oil and chocolate. Stir together until oil has melted. Remove from heat and set aside.
In a medium bowl, combine the almond flour and coconut sugar and mix until well incorporated.
Next add the eggs and vanilla and mix until completely combined. Fold in the toasted walnuts.
Pour the batter into the prepared baking dish and spread it evenly to fit the dish.
Use the remaining walnuts to top the batter.
Bake in preheated oven for 25-30 minutes, or until a toothpick inserted comes out clean.
Remove brownies from oven and let cool completely on a wire rack before slicing.
Try these Blueberry Cupcakes – Paleo Style and read more about the Paleo Diet.
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