Who knew there could be so many different versions of brownies? And all totally delicious too. These walnut brownies are gluten-free. They’re surprisingly light and have less sugar than your average brownie. But don’t panic, they still taste delightfully sweet.
Last weekend saw me very busy with a mammoth bake for a friend’s birthday party. I was asked if I could make some cakes to bring along. There was only one request; could I make small cakes that were easy to eat and weren’t cupcakes. It took me a while to come up with some ideas. I wanted to include lots of different flavours, textures and colours. Eventually I got there.
Gluten Free Walnut Brownies
Brownies just had to be on the menu. I decided to use a recipe from my newest chocolate book Chococo, which CT bought for me as a Valentine surprise. This uses far less sugar than is normal in brownies, but the author Claire Burnet claims that they are still sweet and delicious.
She also uses rice flour which makes these walnut brownies gluten-free. I swapped the pecans for walnuts, the rice flour for buckwheat flour and made a few other adjustments. You know I just can’t help myself.
I’m a bit fussy about eggs. Sometimes I find it hard to get hold of good quality free range ones. Luckily, Penbugle Farm recently gave me a couple of boxes of organic ones, so I had no worries on that score.
These walnut brownies are definitely not like your average brownie; they’re very light and quite delicate. Despite the reduced amount of sugar compared to most, Claire was right, they taste sweet and delicious. They were, of course, a winner.
More Party Cakes
As well as the iced honey spice cakes I’ve already blogged about, I also made Blackcurrant Bakewell Slices and Date and Rum Slices. The piece de resistance which I will post about later was this lime and pistachio birthday cake.
CT got into the spirit of thing and drew appropriately illustrated labels for each bake. as he did when I made this bonanza of bakes. We all had a deal of fun on the night including a Beetle Drive and lots of dancing.
The final bake I took along were these matcha madeleines which CT fondly refers to as matcheleines. They’re based on my chocolate chilli Madeleines, but made with Japanese green tea.
Other Tin and Thyme Brownie Recipes You Might Like
- Black velvet cheesecake swirl brownies
- Coffee brownies with almond nut butter
- Marmite caramel brownies
- Raspberry fudge brownies
- Triple chocolate almond brownies
I have over forty brownie recipes on the blog. If you really want to see them all, click on the tag brownies & blondies. And if this isn’t enough, I also have a Bake up a Brownie board on Pinterest. This literally has hundreds of recipes on it.
I also have quite a few gluten-free recipes if this is something you’re looking for.
Keep in Touch
Thanks for visiting Tin and Thyme. If you make these walnut brownies, I’d love to hear about it in the comments below. And do please rate the recipe. Have you any top tips? Do share photos on social media too and use the hashtag #tinandthyme, so I can spot them.
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Choclette x
Walnut Brownies. PIN IT.
Walnut Brownies – The Recipe
Walnut Brownies
Ingredients
- 150 g unsalted butter
- 225 g dark chocolate (I used 70%)
- 125 g dark brown sugar
- 3 large eggs organic if you can get them, but please make sure they're at least free range.
- 1 tsp vanilla extract
- ¼ tsp fleur de sel or sea salt of your choice
- 50 g buckwheat flour
- 80 g walnuts chopped
Instructions
- Melt the butter with the chocolate in a pan over a low heat, then leave to cool. You don't want the mixture to set, so make sure it doesn't go completely cold.150 g unsalted butter, 225 g dark chocolate
- Whisk the sugar with the eggs, vanilla extract and salt using electric beaters until the mixture is thick, pale and at least doubled in volume.125 g dark brown sugar, 3 large eggs, 1 tsp vanilla extract, ¼ tsp fleur de sel
- Sifted in the flour and fold in as lightly as possible. Lightly stir in 60g of the walnuts.50 g buckwheat flour, 80 g walnuts
- Fold in the chocolate mixture until just incorporated. Pour into a 22cm (9") sq silicon cake mould or lined tin and scatter the remaining 20g of walnuts over the top.
- Bake at 180℃ (350℉, Gas 4) for about 20 minutes when the mixture should be well risen, but with a slight wobble in the middle. Leave to go cold then cut into 16 squares.
Hasna says
wow…thats so gud and tempting.
Solange Berchemin says
Love the name. Wonder if France is ready for it or would it be a case of “ils sont fous ces anglais”
Anonymous says
Les français might well smile to start with. But once they have admired the perfect madeleine shape and had their taste buds working, they will not resist it. They will applaud ‘bravo les anglais’ et ‘bravo Choclette’ !
Anonymous says
We were the lucky recipients of this cookery of colourful and delicious cakes. These were to celebrate my entry in a new decade. My first taste was of la petite madeleine au thé vert. As for Proust this unlocked memories of my French childhood. The birthday cake, at first untouchable with its standing chocolate slabs, astonished us with its exotic colours and tastes. We now see Choclette in the Western Morning News with a chocolate expert. When will we see Choclette feted similarly for her creativity and skill?
Caroline says
What a lovely array of cakes and slices, I hope you had a great time at your friend’s birthday!
Karen S Booth says
I LOVE both of the bakes and what a FAB entry into Tea Time Treats this month too! Thanks so much for entering with such a unique recipe, as always! Karen
Jacqueline @Howtobeagourmand says
Love the authentic flavour in the Madeleines. I’ve only ever tried baking coconut or vanilla flavoured ones. The pistachio and lime cakes sounds equally indulgent and I love your spin on the classic Bakewell tart.I’m sure your friend was very grateful!
Jagruti says
Delicious bakes…tempting ! Thank you for linking them on my event..
Charlotte Charlotte'sKitchenDiary says
What a lucky friend you have – these all look delectable. I love the sound of the Bakewell slices in particular!
Jill @ MadAboutMacarons says
Matchaleines? LOVE it, Choclette. Too funny – asked to bring something but not cupcakes? Hehe. Beautifully done.
Susie @ Fold in the Flour says
A lovely selection of bakes, and with some intriguing flavours. Love the. Brownies, but they all look so good, I’m not sure what I’d have first! 🙂
Katie says
What a lot of tasty treats! I bet people can’t wait for you to turn up at parties if you bring yummy things like all this!
Love the sound of the blackberry bakewell slice
Susan Lindquist says
I am loving the look of those brownies and how interesting are the macha madeleines! Cooking with tea is something new to me and it intrigues me so!
Christian Halfmann says
Lovely indeed! Dom is right, the tiered cake stand is a good one … so is of course everything on it. Great you are joining on our Japan trip with your lovely coloured maadeleines.
belleau kitchen says
oooh, the madeleines look so interesting and I love their colour!… also love your tiered cake stand too… and your friend was so right, it’s lovely to see so many cakes that aren’t cupcakes, which must surely have had their day now?… lovely bake x