These Walnut Brownies are ultra-rich, chewy, deeply chocolaty and loaded with crunchy walnuts. They lift the mood instantly and are the perfect treat for any chocolate craving. This is my favorite walnut brownie recipe—decadent, fudgy and satisfying.
Chocolate treats say “I love you” like nothing else. For Valentine’s Day I wanted something special for my husband, a true chocolate lover and hopeless romantic. He surprised me that morning with breakfast in bed—Raspberry Chia Pudding and a Matcha Green Tea Latte made following recipes from my blog—so I returned the favor with a dessert he adores: these fudgy walnut brownies.
The result was a hit. The brownies were rich and fudgy with a slightly crusty top and a soft, chewy center. My husband and our child both agreed I should make them often. They disappeared fast, and I had no objections: these brownies are addictive and easy to love.
For these Fudgy Cacao Walnut Brownies I used natural ingredients: raw cacao powder, extra virgin coconut oil and walnuts. I also added a touch of maca powder for flavor and an optional mood-boosting note. Raw cacao provides an intense, bitter-sweet chocolate profile that differs from store-bought dark chocolate, giving the brownies a pure, deep chocolate taste. The earthy maca and nutty walnuts pair beautifully with the cacao for a complex, satisfying flavor.
I experimented with the method to achieve extra fudginess and chewiness. The approach produced brownies with the ideal texture: a crisp top, tender edges and a dense, moist interior. They stay soft and chewy as they cool, and the walnuts add a welcome crunch.
Recipe
Fudgy Cacao Walnut Brownies
5
20
25
Ingredients
- ½ cup extra virgin coconut oil, melted and cooled
- ¾ cup coconut sugar
- ½ cup cacao powder
- 2 tablespoons maca powder (optional)
- ½ teaspoon Himalayan salt
- 1 teaspoon vanilla extract
- 3 large eggs
- ½ cup whole grain flour (I used oat flour)
- ½ cup walnuts, chopped
Instructions
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Position an oven rack in the lower third of the oven and heat to 350°F (175°C).
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Line the bottom of an 8-inch square baking pan with parchment paper and set aside.
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Melt the coconut oil and allow it to cool to room temperature.
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In a medium bowl combine the cooled coconut oil, coconut sugar, sifted cacao powder and maca powder (if using). Add the salt and stir well. The mixture may look crumbly at this stage; it will smooth out when you add the eggs and flour.
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Stir in the vanilla. Add the eggs one at a time, stirring vigorously after each addition until the batter is thick and glossy.
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When the batter is well blended, add the flour and mix until fully combined.
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Fold in the chopped walnuts and spread the batter evenly in the prepared pan.
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Bake 20 to 23 minutes, or until a toothpick inserted into the center comes out almost clean. Watch closely to avoid overbaking—the brownies should remain fudgy inside.
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Remove from the oven and allow to cool completely before slicing. If desired, drizzle with melted dark chocolate and sprinkle with bee pollen for a decorative finish.
Notes
Measurements use US cup (240 ml). Store brownies in an airtight container in the refrigerator for up to one week, or freeze for up to three months. For best texture, allow frozen brownies to thaw in the refrigerator before serving.
Nutrition
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Calories: 142kcal
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Carbohydrates: 12 g
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Protein: 2 g
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Fat: 10 g
Please rate it and leave a comment—I would love to hear how it turned out for you.
Nutrition information is approximate and calculated using online tools. Results may vary depending on exact ingredients and portion sizes.
If you enjoy cacao in recipes, you might like other chocolate-based treats and puddings on the site. These brownies showcase the deep, bittersweet flavor of raw cacao paired with walnuts for a balanced, satisfying dessert.