Fudgy Chocolate Walnut Brownies

You know those brownies that are soft and fudge-y on the inside and have that crinkly, crackled crust on the outside that’s just a little chewy, a little crisp? These are those brownies. They’re absolutely perfect in every way and better than any boxed mix.
Fudgy Chocolate Walnut Brownies


9 or 16 brownies



Total Time

50 Minutes


180g of dairy-free semi-sweet chocolate chips
90g of grass-fed butter or ghee
192g of coconut sugar
1 tsp of pure vanilla extract
1 /2 tsp of salt
2 large eggs
48g of almond flour
28g of cacao powder
58g of roughly chopped walnuts


Step 1

Preheat the oven to 177°C. Line a 9in (23cm) glass baking dish with parchment paper.

Step 2

Using the microwave for 30 seconds at a time, or a double boiler on the stove, heat the chocolate chips and butter until the chocolate is just melted. Stir the mixture and add the sugar, vanilla and salt. Stir in the eggs, flour, cacao powder and walnuts until the ingredients are just combined. Don’t over mix the batter.

Step 3

Scoop the batter into the prepared baking dish and smooth the top. Bake the brownies for 30 to 35 minutes, or until the edges are crisp and the centre is set.

Step 4

Allow the brownies to cool completely before slicing them into squares. Let them come to room temperature before transferring them to the fridge for about 30 minutes so they firm up completely.

Step 5

Serve the brownies at room temperature or chilled for a fudge-y texture. Store leftovers in an airtight container in the fridge for up to a week.

Recipe courtesy of The Simple Paleo Kitchen by Jessie Bittner, Page Street Publishing Co. 2021. Pre order it here
Photography by Jessie Bittner and Marissa Fox of Dirt, Pearls, and Curls Photography

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