I adore brownies, and my Paleo Chocolate Walnut Brownies recipe is one of my favorite brownies recipes ever.
It’s packed full of delicious chocolate flavor with a slight crunch from the walnuts.
And to make it even more chocolatey, you can add chocolate chips to make it a double chocolate brownies recipe.
Even better, these brownies are made from real ingredients that are pretty easy to find in most grocery stores and online.
So, grab a pan and a few Paleo-friendly ingredients and you’ll have a batch of chocolate walnut brownies ready in no time.
Recipe Suggestions and Baking Tips
If you are new to Paleo baking, it can seem intimidating at first. Some of the ingredients might be new to you. Or you might have heard of them but have never tried baking with them before.
I’ve been there and know how intimidating Paleo baking can be at first.
However, through much trial and error on my part, I’ve learned a few Paleo baking tips that I want to share with you to make sure your chocolate walnut brownies turn out delicious.
Make sure your eggs are room temperature before you use them. If your eggs are cold, they will cause your melted coconut oil to solidify.
Just take your eggs out of the refrigerator about 20 minutes before you begin baking. But if you forget, just take them out of the refrigerator as soon as you remember and place them in a bowl of warm (not hot) water to help speed up the process.
And speaking of coconut oil, it needs to be melted and cooled to room temperature. If your coconut oil is too hot, it could scramble your eggs, which would ruin your brownies.
The easiest way to melt coconut oil is to put it in the microwave and heat for 10 to 15 second increments until just melted. Then, let it sit at room temperature while you measure your ingredients.
To cool it faster, you can put it in the refrigerator for a few minutes but check on it frequently to make sure it doesn’t start to solidify again.
For the chopped walnuts, you can buy them already chopped. However, for me, they are usually not chopped small enough.
Typically, I put them in a food processor and pulse it a few times to make sure they are finely chopped.
Just be careful not to pulse them too much or you’ll lose the crunchy texture and make them into walnut flour.
And if you are watching your sugar intake, you can use granulated erythritol instead of sugar. The brownies will still be sweet and delicious but completely sugar-free.
Lastly, resist the temptation to eat the brownies as soon as they are out of the oven. They need to cool to room temperature before cutting and serving.
Almond flour has a tendency to be gummy when it’s straight out of the oven. So, for the perfect texture, let them cool before eating them.
Other Paleo Dessert Recipes
If my Paleo Chocolate Walnut Brownies recipe has you hungry for more delicious Paleo desserts, then I have you covered!
From chocolate mug cakes to double chocolate chip cookies and even dairy-free chocolate ice cream, we have all of your Paleo chocolate recipes you could want.
For more Paleo baked desserts recipes, you need to check out my apple cinnamon coffee cake and lemon poppy seed loaf.
And you shouldn’t miss my dairy-free pumpkin cheesecake bars or my “rice” pudding recipe.
But don’t take my word for it. Check out all of my Paleo dessert recipes for yourself to find the perfect recipe to satisfy your sweet tooth.
Preheat the oven to 350 F (175 C). Line an 8-inch (20 cm) square baking pan with parchment paper and set aside.
Combine the almond flour, cacao powder, coconut sugar, baking powder and salt in a large bowl.
Add the whisked eggs, melted coconut oil, vanilla extract and chopped walnuts to the bowl and mix to form a smooth batter. If desired, use a rubber spatula to fold-in the optional chocolate chips until completely incorporated. Pour the batter into the prepared baking pan.
Place the baking pan in the oven and bake for 30 to 40 minutes until the brownies are cooked through and a toothpick inserted into the center comes out clean.
Remove from the oven and let cool completely before removing the browning from the pan and cutting into squares.
All nutritional data are estimated and based on per serving amounts.