Fudgy Walnut Brownies (Gluten-Free)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 185.8
- Total Fat: 15.2 g
- Cholesterol: 27.7 mg
- Sodium: 39.3 mg
- Total Carbs: 14.7 g
- Dietary Fiber: 2.6 g
- Protein: 3.3 g
View full nutritional breakdown of Fudgy Walnut Brownies (Gluten-Free) calories by ingredient
Introduction
Guaranteed to please any sweet tooth, this gluten-free brownie recipe packs a nutritious punch in every tasty bite. The addition of dates and quinoa flour add to the fudgy texture, while significantly raising the bar for a scrumptious treat that’s full of goodness. Adapted from the California Walnut Commission Guaranteed to please any sweet tooth, this gluten-free brownie recipe packs a nutritious punch in every tasty bite. The addition of dates and quinoa flour add to the fudgy texture, while significantly raising the bar for a scrumptious treat that’s full of goodness. Adapted from the California Walnut CommissionNumber of Servings: 10
Ingredients
-
10 dates, pitted
1 ½ tbsp hot coffee
3.5 oz 70% chocolate
3 tbsp salted butter
1 egg
2 tbsp unsweetened cocoa powder
1 tbsp quinoa flour
¾ cup California walnut pieces, divided
2 tbsp chocolate chips or icing sugar
Directions
Preheat oven to 350°F (180°C).
Grease a loaf pan and set aside.
In the food processor, blend dates and coffee into a smooth paste.
Melt the butter and chocolate together, then process into the date paste.
Add the egg and process until fully incorporated.
Add cocoa powder, quinoa flour and ¼ cup of the walnuts and mix in until smooth and the nuts are ground.
Add the remaining walnuts and pulse just to chop them.
Spread into prepared pan.
Bake for 20 minutes.
Remove from the oven and sprinkle with chocolate chips (if using).
Place immediately into the freezer for 30 minutes, then move to the fridge and chill overnight.
If using icing sugar, sift sugar over the top of the brownies using your favourite holiday stencil.
Serving Size: Makes 10 squares
Number of Servings: 10
Recipe submitted by SparkPeople user JO_JO_BA.
Grease a loaf pan and set aside.
In the food processor, blend dates and coffee into a smooth paste.
Melt the butter and chocolate together, then process into the date paste.
Add the egg and process until fully incorporated.
Add cocoa powder, quinoa flour and ¼ cup of the walnuts and mix in until smooth and the nuts are ground.
Add the remaining walnuts and pulse just to chop them.
Spread into prepared pan.
Bake for 20 minutes.
Remove from the oven and sprinkle with chocolate chips (if using).
Place immediately into the freezer for 30 minutes, then move to the fridge and chill overnight.
If using icing sugar, sift sugar over the top of the brownies using your favourite holiday stencil.
Serving Size: Makes 10 squares
Number of Servings: 10
Recipe submitted by SparkPeople user JO_JO_BA.