My excuse for making brownies tonight — Jeff’s birthday is tomorrow! Is that good enough? We won’t be celebrating it until next weekend, so tonight we had to have something.
These turned out so good — rich, dense, not too sweet. Dark. I changed around a recipe that a friend found for me in a magazine. I don’t know which magazine. I’ll ask her. Anyway, I made so many changes (as usual) that I’ve just typed it up the way I made it.
Chocolate Walnut Brownies
from a recipe entitled “Mocha Brownies with Macadamia Nuts”, modified by Wardee Harmon
Makes 16 brownies
- 1-1/3 cups date sugar
- 3/4 cup unsweetened applesauce
- 2 tablespoons water
- 2 teaspoons flax seed meal
- 2 teaspoons vanilla extract
- 1 cup whole wheat pastry flour
- 1/3 cup kamut flour
- 3/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon sea salt
- 3/4 cup almond milk, plus additional, if needed, for consistency
- 1/2 cup chopped walnuts
- 1 cup grain-sweetened chocolate chips
- 1/4 cup almond milk
- 1 teaspoon honey
- 2/3 cup grain-sweetened chocolate chips
Preheat oven to 350 degrees. Spray an 8-inch pan with olive oil spray.
In mixing bowl, mix together flax seed meal and water. Let sit for about 5 minutes. Mix in date sugar, applesauce, vanilla and almond milk. Add flours, baking powder, cocoa powder and salt. Add additional almond milk, if necessary. Batter should be a spoonable thick paste. Incorporate walnuts and chocolate chips.
Spoon batter into prepared baking pan. Bake for approximately 40 minutes. Test for doneness by inserting a toothpick, which should come out almost clean. When done, let pan cool on wire rack.
Meanwhile, make the glaze. Heat almond milk and honey in a saucepan until just boiling. Remove from heat. Add chocolate chips. Whisk together until smooth. Cover pan to keep glaze warm until ready to use.
When brownies are somewhat cooled, spread glaze on top. Serve warm or fully cool.
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