When that sweet craving hits, sometimes a piece of fruit or low calorie chocolate bar just doesn’t cut it. These walnut chocolate brownies contain protein which can help keep you feeling full; but don’t be fooled! These brownies are chocolatey, fudgy, and decadent; perfect for that satisfying the mid-afternoon slump or post-dinner sweet treat.
These brownies contain cacao powder, which contains natural antioxidants, and gives the brownies a rich, chocolatey taste. Melted chocolate is also added to make these brownies feel even more decadent! The walnuts provide texture and balance out all of that chocolatey flavour.
Can You Make Brownies Without Eggs?
Eggs are typically a staple ingredient in brownie recipes (along with dairy-filled butter and chocolate). However, this recipe uses a vegan egg replacer in a powdered form, or as a flaxseed or chia egg. These vegan egg alternatives are essential for creating that fudgy brownie texture we know and love.
Why You’ll Love This Recipe
This recipe makes a decadent and fudgy brownie; not only will this satisfy your sweet tooth, but each brownie contains 7g of protein!
How To Make Walnut Chocolate Brownies
These brownies are simple to make and contain ingredients that can be found in most store cupboards. The most important step in making these brownies is leaving them to cool in the tin, as this is what helps to create the fudgy texture! This recipe makes 10 brownies.
1tsp vegan egg substitute mixed with 1tbsp, or 1tbsp flaxseed powder mixed with 2tbsp water
200-250ml almond milk
Preheat the oven to 180C/350F/gas mark 4. Add the vegan butter and chocolate to a small, microwave safe bowl. Heat on high power in 30 second blasts, stirring well, until the chocolate is fully melted. Leave to cool slightly.
To a large mixing bowl, add the flour, protein blend, cacao powder, soft brown suga and walnuts. Mix lightly.
In a third bowl, make the vegan egg using egg replacer or flaxseeds.
Add the melted chocolate and butter mixture to the dry ingredients and mix well, then add the vegan egg. Add 200ml of almond milk and stir – a thick, smooth batter should be formed. If the mixture still feels stiff, then add the remaining 50ml of milk.
Pour the mixture into a lined tin and bake for 25-27 mins until firm at the edges. It’s fine for the middle to still be soft as the brownie will firm as it cools. Leave in the tin until fully cooled.
Walnuts are commonly found in brownies due to their unique texture and buttery flavour. However, if you aren’t a fan of nuts, then swap for 100g dark chocolate chunks.
A 2lb loaf tin works well for these brownies. A small brownie tin will work equally well.
You can also make this recipe with other chocolate flavour vegan protein powders, such as soy or pea isolates
These brownies can be stored in an airtight container in the fridge for up to a week. Cover with a piece of kitchen towel to soak up any additional moisture. These will also freeze well – slice into your desired slices prior to freezing.
Makes 10 brownies. Nutritional information provided is for 1 brownie.
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Take Home Message
These walnut chocolate brownies are a delicious treat with additional protein; they are super easy to make, using simple, everyday ingredients. They’re also egg-free and completely vegan!
For more delicious plant-based dessert ideas, check out our other recipes:
Vegan brownies will use a milk alternative and a dairy-free butter whereas non-vegan brownies tend to use animal products. Vegan brownies will also need to use an egg replacer in order for the brownies to have a fudgy, chewy texture. However they still contain many of the staples found in non-vegan brownies including brown sugar, cacao powder, flour, and chocolate.
What can I use instead of eggs for vegan brownies?
This recipe uses powdered vegan egg replacer. However, chia seeds or flaxseeds are commonly used in brownie recipes, as both will add to the chewy texture of a brownie.
Why do people put walnuts in brownies?
Walnuts are traditionally used in brownies as they are a soft nut, which adds extra texture to the brownie. They also have a slight bitterness which balances out the sweetness of the brownies.
Should I roast the walnuts before baking brownies?
Some recipes call for roasted walnuts however, this is not essential. Roasting will help to bring out some of the flavours so if you choose to add this step, roasting can be done in the oven for 8-10 mins until golden brown. Keep a close eye on them, as nuts can be easy to burn!
Should I soak walnuts before baking?
As walnuts are naturally soft, there is no need to soak walnuts prior to baking.
Position the rack in the middle of the oven and heat to 180C. Coat an 8-by-8-inch square baking dish with vegetable oil and set aside.
Sift the flour, sugar, Organic Cacao Powder, baking powder, Chocolate SoyProtein Isolate and salt in a medium bowl to aerate and combine.
Place the applesauce, Sugar-Free Maple Syrup,non-dairy milk, measured oil and Vanilla FlavDrops in a large bowl and whisk to combine.
Add the wet ingredients to the flour mixture and fold with a rubber spatula until just combined (do not overmix). Fold in the chocolate chips and walnuts (if using).
Scrape the batter into the prepared baking dish and smooth out the top.
Bake in the oven for around 35 minutes (until a knife comes out clean). Place the baking dish on a wire rack to cool for at least 30 minutes before serving. If not serving straight away, cool completely, cover tightly, and store at room temperature.
Rachel is a qualified Associate Nutritionist (ANutr) who holds an MSc in both Applied Human Nutrition and Physician Associate Studies. Over the last year, Rachel's been working as a freelance nutrition writer and coach, with her areas of interest including weight loss and specialist dietary requirements. As well as this, she's contributed towards published research on weight loss, and is currently studying the role of plant-based diets in health-conscious individuals.