Are you a brownies with nuts or a brownies without nuts person? Fudgy brownie or cakey brownie? I definitely don’t discriminate when it comes to nuts- I love them brownies both with and without them. I do, however, greatly prefer a fudgy brownie and if you like cakey brownies I’m not sure we can be friends. These brownies are uber fudgy and loaded with nuts.
If you’re a no-nuts kind of person, check out my Fudgy Flourless Brownie recipe. Otherwise, stay right here and keep reading about these Super Nutty Brownies. These decadent brownies are made gluten-free and dairy-free using almond flour and vegan butter. If you don’t need them to be dairy-free, go ahead and use regular butter if you choose. I haven’t tried using any other types of flour, but I’m sure all-purpose would work just fine as well. They are filled with chunks of toasted walnuts and thinly sliced almonds that add so much flavor and texture.
I wouldn’t necessarily call these brownies “healthy”- but they are great for people with dietary restrictions and they contain just a short list of ingredients as opposed to a boxed mix or store-bought brownie. And homemade brownies are ALWAYS more delicious than any you can buy in a box or at the store. I’m always in the “less is more” camp when it comes to ingredients, and these brownies fit the bill. Under 10 ingredients and super easy to throw together! Also- a note about the higher fat content: some of the fat comes from the butter/vegan butter, but more than half of it is also healthy fats from all of the nuts!
If you try these Super Nutty Brownies, let me know in the comments! As always- make sure you are following Busy Girl Healthy World on Instagram for lots of healthy eating/lifestyle content on a more up-to-date basis!
Active Time: 10 minutes Total Time: 45 minutes
Serves: 16 servings
12 ounces non-dairy butter (I use Earth Balance sticks)
1 cup semi-sweet chocolate (I used Enjoy Life brand chips, but you can also chop up a bar)
¾ cup brown sugar or coconut sugar
3 large eggs
1 teaspoon vanilla extract
¼ teaspoon salt
¾ cup almond flour
1 cup roughly chopped walnuts
½ cup thinly sliced almonds
Preheat oven to 350 degrees F. Line an 8×8 pan with parchment paper or foil. Set aside.
In a saucepan over medium heat, melt the butter. Add the chocolate and stir constantly until melted. Off the heat and add the sugar. Stir to combine. Set aside to cool for a few minutes while you toast the nuts.
Place the nuts in a single layer on a baking sheet lined with parchment paper. Toast in preheated oven for about 5 minutes. You should start to smell the nuts, but be careful because they can burn quickly. Remove from the oven and set aside.
To the butter/chocolate/sugar mixture, add the eggs and wisk to combine. Then add vanilla and salt and stir again. Stir in the almond flour and most of the chopped nuts (reserve about ⅓ cup). Pour the brownie batter into the prepared baking dish, then sprinkle the reserved nuts over the top. Bake in preheated oven for 32-35 minutes, or until the top of the brownies seems firm and no longer wet. I LOVE brownies when they are JUST done and even slightly under-baked, so I always bake them for 32 minutes which results in a super fudgy brownie.
Allow to cool, then slice into 16 squares. Brownies keep in an air-tight container for up to four days.
Nutrition Information per serving (1 brownie):
Calories: 286 Fat: 24g Carbs: 20g Protein: 5g Sodium: 104mg Sugar: 14g
*Nutrition information is based on the products I used personally in this recipe. Different products may yield slightly different information.