Walnut Brownies Bites

Servings 20
Preparation time 10 minutes
Cooking time 30 minutes
Difficulty Easy

Walnut Brownies Bites

Servings 20
Preparation time 10 minutes
Cooking time 30 minutes
Difficulty Easy

Looking for a quick and indulgent Valentine’s dessert? We’ve got you covered with these walnut chocolate brownies! They’re easy to make and pair perfectly with a scoop of low FODMAP vanilla ice cream for a heavenly treat.

FoDMAP Content

Inulin

Lactose

Sorbitol

Fructose

FOS

GOS

Mannitol

Method

Preheat the oven to 350°F/180°C. Line a 13 by 9-inch (33 cm by 23 cm) baking pan with parchment paper or aluminum foil then coat with butter and set aside.

Mix the flour, baking powder and salt together in a large bowl to aerate and combine and set aside.

Melt the butter, (235g) chopped dark chocolate and (85g) 100% cocoa/unsweetened chocolate in a bowl over simmering water or in a microwaveable bowl. Stir until smooth and combined. Cool to lukewarm.

Toast the walnut/ pecan nuts lightly.

In a large bowl, gently whisk together the (1 cup)sugar, (4)eggs, (1 tbs)vanilla and (2 tsp)coffee.

Gently whisk the lukewarm chocolate mixture into the egg mixture then fold in the dry mixture just until a few floury streaks remain.

Scrape batter into prepared pan. Scatter the toasted nuts over the batter. Use a small offset spatula or a spoon to press them down into the batter a little bit.

Bake for about 25-30 minutes, rotating pan front to back once during baking

Check if it’s baked right by inserting a toothpick in the middle, it needs to come out moist with crumbs clinging. Do not over bake. Cool on rack.

Cut into pieces with a hot knife. Clean knife after each cut.

Enjoy!

Ingredients

½ cup (73g) all-purpose gluten free flour

1.5 teaspoon (8.5g) baking powder

½ teaspoon salt

1 cup (226g) dark chocolate 60% cocoa mass

85g 100% cocoa/ unsweetened chocolate

235g unsalted butter

1 cup (198g) sugar

4 large eggs

1 tablespoon vanilla extract

2 teaspoons instant coffee

⅔ cup (75g) walnut or pecan nut (optional)

Last updated 14 February 2025

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Walnut Brownies Bites

Walnut Brownies Bites

Looking for a quick and indulgent Valentine’s dessert? We’ve got you covered with these walnut chocolate brownies! They’re easy to make and pair perfectly with a scoop of low FODMAP vanilla ice cream for a heavenly treat.

FoDMAP Content

Method

Preheat the oven to 350°F/180°C. Line a 13 by 9-inch (33 cm by 23 cm) baking pan with parchment paper or aluminum foil then coat with butter and set aside.

Mix the flour, baking powder and salt together in a large bowl to aerate and combine and set aside.

Melt the butter, (235g) chopped dark chocolate and (85g) 100% cocoa/unsweetened chocolate in a bowl over simmering water or in a microwaveable bowl. Stir until smooth and combined. Cool to lukewarm.

Toast the walnut/ pecan nuts lightly.

In a large bowl, gently whisk together the (1 cup)sugar, (4)eggs, (1 tbs)vanilla and (2 tsp)coffee.

Gently whisk the lukewarm chocolate mixture into the egg mixture then fold in the dry mixture just until a few floury streaks remain.

Scrape batter into prepared pan. Scatter the toasted nuts over the batter. Use a small offset spatula or a spoon to press them down into the batter a little bit.

Bake for about 25-30 minutes, rotating pan front to back once during baking

Check if it’s baked right by inserting a toothpick in the middle, it needs to come out moist with crumbs clinging. Do not over bake. Cool on rack.

Cut into pieces with a hot knife. Clean knife after each cut.

Enjoy!

Ingredients

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Never miss a recipe

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Recipes

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Stories

Sesame Salmon with Lime & Ginger Quinoa Salad

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GettingStarted Guides

Walnut Brownies Bites

Walnut Brownies Bites

Looking for a quick and indulgent Valentine’s dessert? We’ve got you covered with these walnut chocolate brownies! They’re easy to make and pair perfectly with a scoop of low FODMAP vanilla ice cream for a heavenly treat.

FoDMAP Content

Method

Preheat the oven to 350°F/180°C. Line a 13 by 9-inch (33 cm by 23 cm) baking pan with parchment paper or aluminum foil then coat with butter and set aside.

Mix the flour, baking powder and salt together in a large bowl to aerate and combine and set aside.

Melt the butter, (235g) chopped dark chocolate and (85g) 100% cocoa/unsweetened chocolate in a bowl over simmering water or in a microwaveable bowl. Stir until smooth and combined. Cool to lukewarm.

Toast the walnut/ pecan nuts lightly.

In a large bowl, gently whisk together the (1 cup)sugar, (4)eggs, (1 tbs)vanilla and (2 tsp)coffee.

Gently whisk the lukewarm chocolate mixture into the egg mixture then fold in the dry mixture just until a few floury streaks remain.

Scrape batter into prepared pan. Scatter the toasted nuts over the batter. Use a small offset spatula or a spoon to press them down into the batter a little bit.

Bake for about 25-30 minutes, rotating pan front to back once during baking

Check if it’s baked right by inserting a toothpick in the middle, it needs to come out moist with crumbs clinging. Do not over bake. Cool on rack.

Cut into pieces with a hot knife. Clean knife after each cut.

Enjoy!

Ingredients

Try these next

Sesame Salmon with Lime & Ginger Quinoa Salad

Miso & Peanut Butter Noodle Salad

Chicken, tofu & spinach noodle soup

Search recipes, articles, stories:

Never miss a recipe

Get 10% off

Getting
Started Guides