Vegetarian food blog featuring delicious and nutritious whole food recipes, creative baking and luscious chocolate.

Walnut Brownies and A Birthday Party

Small Party Cakes on a 3 tiered stand.

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.

A tin full of Walnut Brownies

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.

The 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: these tasted sweet and delicious. They were, of course, a winner.

More Party Cakes

As well as the honey and 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 had 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.

Lime Pistachio Cake for a Birthday Party

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.

A spread of party cakes, including matcha madeleines.

Other Tin and Thyme Brownie Recipes You Might Like

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.

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Thanks for visiting Tin and Thyme. If you make these walnut brownies, I’d love to hear about it in the comments below or via social media. Do share photos on your preferred social media site and use the hashtag #tinandthyme, so I can spot them. For more delicious and nutritious recipes, follow me on TwitterFacebook, Instagram or Pinterest.

Walnut Brownies. PIN IT.

Pile of walnut brownies

Walnut Brownies – The Recipe

5 from 1 vote
A tin full of Walnut Brownies
Walnut Brownies
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
 

These brownies are surprisingly light textured. They have less sugar than your average brownie, but still taste deliciously sweet.

Course: Afternoon Tea, Dessert, Snack
Cuisine: American
Keywords: brownies, dark chocolate, gluten-free, walnuts
Servings: 16 squares
Calories: 237 kcal
Ingredients
  • 150 g unsalted butter
  • 225 g 70% dark chocolate
  • 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
  1. 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.

  2. 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.

  3. Sifted in the flour and fold in as lightly as possible. Lightly stir in 60g of the walnuts.

  4. 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.

  5. 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.

Recipe Notes

Please note: calories and other nutritional information are per serving. They're approximate and will depend on serving size and exact ingredients used.

Nutrition Facts
Walnut Brownies
Amount Per Serving
Calories 237 Calories from Fat 158
% Daily Value*
Total Fat 17.6g 27%
Saturated Fat 8.8g 44%
Cholesterol 55mg 18%
Sodium 77mg 3%
Potassium 70mg 2%
Total Carbohydrates 17.2g 6%
Dietary Fiber 2.1g 8%
Sugars 11.7g
Protein 4.3g 9%
Calcium 2%
Iron 12%
* Percent Daily Values are based on a 2000 calorie diet.

15 Comments

  1. belleau kitchen

    28th March 2013 at 12:22 pm

    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

    Reply
  2. Christian Halfmann

    28th March 2013 at 4:44 pm

    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.

    Reply
  3. Susan Lindquist

    28th March 2013 at 5:30 pm

    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!

    Reply
  4. Katie

    28th March 2013 at 6:40 pm

    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

    Reply
  5. Susie @ Fold in the Flour

    28th March 2013 at 11:42 pm

    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! 🙂

    Reply
  6. Jill @ MadAboutMacarons

    29th March 2013 at 11:56 am

    Matchaleines? LOVE it, Choclette. Too funny – asked to bring something but not cupcakes? Hehe. Beautifully done.

    Reply
  7. Charlotte Charlotte'sKitchenDiary

    29th March 2013 at 3:02 pm

    What a lucky friend you have – these all look delectable. I love the sound of the Bakewell slices in particular!

    Reply
  8. Jagruti

    29th March 2013 at 4:07 pm

    Delicious bakes…tempting ! Thank you for linking them on my event..

    Reply
  9. Jacqueline @Howtobeagourmand

    31st March 2013 at 5:35 am

    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!

    Reply
  10. Karen S Booth

    31st March 2013 at 8:37 am

    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

    Reply
  11. Caroline

    31st March 2013 at 9:40 pm

    What a lovely array of cakes and slices, I hope you had a great time at your friend’s birthday!

    Reply
  12. Anonymous

    1st April 2013 at 9:54 am

    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?

    Reply
  13. Solange Berchemin

    1st April 2013 at 10:33 am

    Love the name. Wonder if France is ready for it or would it be a case of “ils sont fous ces anglais”

    Reply
    • Anonymous

      1st April 2013 at 8:04 pm

      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’ !

      Reply
  14. Hasna

    7th April 2013 at 1:56 pm

    wow…thats so gud and tempting

    Ongoing Event- Mummy Ka Magic

    Reply

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