Walnut Brownies and A Birthday Party
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.
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.
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.
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 Twitter, Facebook, Instagram or Pinterest.
Walnut Brownies. PIN IT.
Walnut Brownies – The Recipe
- 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
- 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.
- 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.
- Sifted in the flour and fold in as lightly as possible. Lightly stir in 60g of the 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.