Chewy Walnut Brownies

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I’ve always enjoyed baking for my co-workers. It seems like everyone loves a good brownie, especially my boss. Since he recently discovered that he is lactose intolerant, he is constantly begging me to make him dairy-free brownies. These chewy walnut brownies are super easy to put together and use cocoa powder, keeping them lactose-free.

I have made a few different versions of dairy-free brownies that turned out surprisingly great – I’m looking at you vegan black bean brownies. However, this recipe is by far the simplest to make and the most versatile. I used walnuts in this recipe, but next time I may swirl a raspberry jam through the batter. Because these are more chewy than fudgy, I think they could hold up well to a variety of additions.

How to Make Chewy Walnut Brownies:

Feel free to mix the dry ingredients in a separate large mixing bowl, and then slowly add to the wet ingredients. I try to dirty as few dishes as possible. As a result, I like to add all my dry ingredients to the fine mesh strainer and sift into the wet ingredients. This allows everything to get nicely mixed and aerated as it combines with the wet ingredients. Additionally, you only have one mixing bowl to clean! Add the eggs and oil. Mix the batter until no large dry clumps remain. Fold in chopped walnuts. Pour the batter into a prepared baking pan and bake in a preheated oven.

How to Store Chewy Walnut Brownies:

Cut the brownies into individual pieces, arrange on a plate, and wrap with plastic wrap. The brownies will keep up to 5 days. Heat in the microwave for 10 seconds if you like your brownie warm. You can also freeze these, and defrost at room temperature.

Recipe Step-by-Step

• Preheat oven to 375°. 

• Prepare a 9x 13 baking pan by greasing it and dusting with flour. This will allow for easy removal of the brownies after they cook.

• In a large mixing bowl, whisk the the wet ingredients with the sugar:

2 1/4 cups sugar
4 eggs
3/4 cup oil
1 tbsp. vanilla extract 

• Sift all the dry ingredients into the sugar mixture:

1 1/2 cups flour
1/2 tsp. salt
1 1/4 cups cocoa powder
1 tsp. baking powder

• Mix until all dry clumps are gone. Do not over mix the batter.

• Fold walnuts into the batter. Pour batter into prepared baking pan.

• Bake in the preheated oven for 30 minutes. 

• Let the tray cool and cut into 16 brownies. Dust with powdered sugar.

Dessert is served!

Let the brownies cool before serving. Feel free to cut in the pan and serve directly from there. If you prefer to have a better presentation, run a butter knife along the edge of the brownies to separate from the pan. Flip upside down on a large cutting board and tap on the bottom to loosen from the pan. Sift powdered sugar on top, if desired. Cut into 16 pieces. I’m usually not a fan of drinking milk, but if you don’t have a dairy allergy, nothing pairs better with a warm brownie than a cold glass of milk.