Ingredients

The following ingredients have 16 Servings
  • 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

Instruction

  • 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 and chia seeds.
  • Pour brownie batter to a 10-inch skillet coated with nonstick cooking spray or to 9x9 inch square baking pan. Sprinkle 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!