When I was in college, I was known by some of my friends as “Betty Crocker.” In addition to making chocolate chip cookies the size of your face, I was known for baking cookies and cream brownies on a fairly regular basis for my husband’s fraternity brothers. They were always a huge hit!
Even though I cook and bake differently today, it’s important to me that healthier baking doesn’t mean “boring” or “bland” baking. There’s no sense in eating healthy food if it tastes like cardboard, right? The goal to is to make (and then eat!) nourishing food that tastes delicious!
Last night, while Bill and I were watching The Voice, I brought him one of these chocolatey treats to sample, and he quickly gave it the hubby seal of approval. About a half hour later, he asked me if I needed him to sample another one. That was the sign I needed to know that these brownies were winners!
They are full of flavor, have a nice cakey texture, and smell amazing when they’re baking in the oven. We’ll be sharing them with our small group tonight 🙂
Chocolate Walnut Brownies (Gluten-Free!)
- 2 cups raw walnuts (don’t have walnuts? you can use pecans instead)
- 1/3 cup cocoa powder (I used cacao powder)
- 1/2 tsp baking soda
- 1/4 tsp fine sea salt
- 2 large organic eggs (if you can’t have eggs, you can try using a flaxseed egg, but I can’t promise you’ll get the same outcome!)
- 1/2 cup maple syrup
- 1 tablespoon vanilla extract