In the Kitchen: Almond Flour Brownies with Walnuts
Brownies don’t have to be a sinful indulgence! By getting a little nuttier, you can feel a lot less guilty when satisfying your chocolate cravings. Healthier substitutions of almond flour and Bella Viva Orchards’ walnut pieces will make these brownies a favorite in your recipe book.
We like to use almond flour as a low-carb substitute when baking. This nut flour is an excellent substitute for wheat flour as it is gluten-free and packed with nutrients and antioxidants. Rich in vitamin E and magnesium, almond flour contributes to a healthy diet. The addition of Bella Viva Orchards’ walnut pieces, not only give these brownies an extra crunch, but they also pack an extra punch of vitamin E and Omega 3’s.
If you really want to get nutty in the kitchen. Enjoy these delicious brownies with a cold glass of almond milk.
Recipe adapted from The Primal Food Blog
Yields: 16 Brownies
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Note: Allow time for cooling before cutting.
3/4 cup Almond Flour
2 tablespoons Cocoa Powder
1/2 teaspoons Baking Powder
1/4 teaspoon Salt
1/2 cup Organic Cane Sugar
3 Large Eggs
1 tablespoon Maple Syrup
1 teaspoon Vanilla
3/4 cup Dark Chocolate Chips (60% Cacao)
8 tablespoons Butter (1 Stick)
½ cup Bella Viva Orchards Walnuts (roughly chopped)
Preheat the oven to 350º F.
Mix together dry ingredients – almond flour, salt, cocoa powder, cane sugar, and baking powder – in a large bowl.
To melt the chocolate chips: Fill a small pot about ⅓ full with water and bring to a boil over medium heat. Use a glass bowl that sits in the pot, but doesn’t touch the water. Add the butter and 3/4 cup of chocolate chips to the bowl and occasionally stir as they melt together. Once the chips are completely melted, and the chocolate mixture is shiny, remove from heat and let cool slightly.
While the chocolate is melting, prepare the wet ingredients. In a separate bowl, beat together eggs, maple syrup, and vanilla. Temper the wet ingredients by slowly adding the cooled chocolate mixture and stirring in a little at a time. This will keep the eggs from getting cooked and lumpy.
Combine wet ingredients, dry ingredients, walnuts and fold together until well mixed. Pour the batter into an 8×8 inch square baking dish.
Bake for 20-25 minutes, depending on if you prefer your brownies more fudgy or cakey. Let cool before cutting.