AMAZING skillet brownies made without grains, gluten or dairy. These super fudgy walnut brownies taste just like the ones from your childhood. Bonus: They pack plenty of good for you omega 3s thanks to walnut butter & chia seeds.
It’s about to be a happy monday (I hope) because I’ve got some pretty AMAZING brownies for you.
First though, how was your weekend?
I feel like I can’t start this blog post without saying that my heart goes out to those in Florida and the Caribbean islands who were hit by Hurricane Irma. I sincerely hope that this recipe brings you a little joy to your day, even if it’s just a little smile. Most of all, I’m thankful that you’re okay.
Brownies are one of my favorite things to bake when I’m having a bad day or a bad week (because then I can eat one every day). Rich chocolate, crackly tops, sweet bites of chocolate, melt in your mouth gooeyness — there’s just something about a brownie that feels a little healing and lifts my spirits.
P.S. I also feel that way about 99.9% of the desserts I make, because if you haven’t noticed — I LOVE BAKING.
This brownie skillet just so happens to be one of fav new desserts, and Tony’s too! This is surprising considering it’s made WITH WALNUTS (made into a nut butter!).
After dinner one night, he topped one with a little ice cream, then helped himself to seconds and told me it was one of the top 5 desserts I’ve ever made. AND YOU GUYS… these brownies really are that good.
Fudgy, rich, nutritious, nourishing, soul food, make you happy brownies. Plus they’re really friendly for anyone who has a gluten or dairy allergy. And even if you aren’t dairy free, you’re going to absolutely LOVE how this brownie skillet tastes. DESSERT HEAVEN.
Omega 3 brownies, oh my!
Omega 3’s are essential fats—the body has to get them from foods, and we often don’t get enough of them. Foods high in Omega-3 include fish, vegetable oils, nuts (especially walnuts), flax seeds, flaxseed oil, and leafy vegetables. Read more about omega 3s here.
These are called omega 3 brownies because the base of the batter is made from walnuts. If you weren’t already aware, walnuts are an excellent source of anti-inflammatory omega-3 essential fatty acids, in the form of alpha-linolenic acid (ALA). (source: WHFoods.com).
I also added chia seeds to the batter for a little crunch plus a tiny additional boost of omega 3s. They’re delicious so don’t skip ’em.
I hope you get a chance to make these brownies. They’re easier to make than you think. You just need a food processor to make your walnut butter (or a high powered blender such as a Vitamix will also work).
If you make this recipe, be sure to rate it then let me know how you liked it by leaving a comment below! xo!
- Serves: 16
- Serving size: 1 brownie (based on 16)
- Calories: 202
- Fat: 15.9g
- Saturated fat: 3g
- Carbohydrates: 15.6g
- Sugar: 11.5g
- Fiber: 2.9g
- Protein: 4.6g
- 2 ½ cups raw walnut halves (10 oz)
- ⅓ cup coconut sugar
- ¼ cup pure maple syrup
- 2 eggs
- 1 teaspoon vanilla extract
- 1 tablespoon chia seed
- ⅓ cup unsweetened cocoa powder
- 1 tablespoon coconut flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ⅓ cup chocolate chips, dairy free if desired
- 2 tablespoons chopped walnuts
- For the topping:
- 2 tablespoons chocolate chips, dairy free if desired
- 1 teaspoon coconut oil
- Preheat oven to 350 degrees F.
- Place walnut halves on a baking sheet. Toast walnuts in oven for 8-10 minutes or until fragrant and slightly toasted. Allow walnuts to cool on baking sheet for 5 minutes.
- After a few minutes place walnuts in bowl of food processor and process until smooth, scraping down the side as necessary. You want the walnuts to become creamy like nut butter.
- Once walnuts are creamy (like the picture above), transfer walnut butter to a large bowl and add in coconut sugar, pure maple syrup, eggs and vanilla extract; mix until smooth and well combined. Gently stir in the cocoa powder, coconut flour, baking soda and salt until smooth. Fold in chocolate chips.
- Pour brownie batter to a 10-inch skillet coated with nonstick cooking spray or to 9x9 inch square baking pan. Sprinkled walnuts on top. Bake for 23-27 minutes or until brownies are done and a tester comes out clean or with just a few crumbs attached.
- To make the chocolate drizzle: Add chocolate chips and coconut oil to a small saucepan and place over low heat. Stir until completely smooth and melted. Drizzle all over the brownies. Cut into 16 slices or squares. Enjoy!
To reduce sugar in the recipe: Leave out chocolate chips from the batter and just use the drizzle -- or leave off both. I promise they'll still be delicious!