Ultimate Walnut Fudge Brownies (V/GF)
Vegan / Gluten-Free
Welcome to my perfect brownie obsession: a slightly gooey, extra fudgy brownie full of deep chocolatey richness and perfectly complemented by crunchy walnuts and flakey sea salt. Move over Dunkin Hines, these are—hands-down—my new favorite brownies.
They’re so downright delicious, you might never notice they’re actually rather wholesome, vegan, and gluten-free. These vegan fudge brownies packed with wholesome fiber-filled ingredients like sweet potato, oats, and nuts to help keep you satiated and satisfied and sweetened naturally with dates and maple syrup. A bit of extra virgin olive oil keeps them super fudge-y and decadent while providing a bit of better-for-you fat. Are they decadent? Absolutely. But you’ll find few empty calories here either.
And the sea salt flakes just enhance all that rich chocolate-y goodness.
And whatever you do, don’t skip the nuts. That bitter crunch takes these lovely vegan fudge brownies absolutely over the top!
Ultimate Walnut Fudge Brownies (Vegan & Gluten Free)
Preheat the oven to 350 F, then set out a 9×9 baking dish and line it with parchment paper.
Pierce the sweet potato about 12-15 times with a knife and microwave it for 8-10 minutes with the skin still on. When it is soft all the way through, set it aside to cool for a couple minutes.
Then pulse 1 cup oats in the blender container until you achieve a flour consistency (about 60 seconds), and bring one cup of water to a boil.
In a medium bowl, add the dry ingredients: 1 cup oat flour, 1/3 cup cocoa powder, 1/2 teaspoon baking powder, 1 teaspoon instant coffee granules, and 1/8 teaspoon coarse salt. Mix, and set the dry mixture aside.
When the sweet potatoes are cool enough to handle, peel away the skins. Then, to the blender, add the wet ingredients. Blend until the mixture is silky smooth (stopping to scrape down the batter from the sides as necessary). Then pour the wet mixture into the dry, and mix well.
Stir in the chopped walnuts, and then spread the batter evenly into the baking dish. Swirl an extra Tablespoon of maple syrup into the top of the brownies and sprinkle with a little extra flakey salt.
Bake at 350 F (180 C) for 18-25 minutes or until a knife inserted in the center of the dish comes out with a few crumbs (not clean but not wet with batter either). Let the brownies cool at room temperature for at least 20 minutes before slicing into them. They will continue to firm up as they sit.
Enjoy!
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Servings 9
- Amount Per Serving
- Calories 351
- % Daily Value *
- Total Fat 22g34%
- Cholesterol 0mg
- Sodium 7mg1%
- Potassium 82mg3%
- Total Carbohydrate 33g11%
- Dietary Fiber 5g20%
- Sugars 20g
- Protein 7g15%
- Vitamin A 55%
- Vitamin C 5%
- Calcium 26%
- Iron 6%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Preheat the oven to 350 F, then set out a 9×9 baking dish and line it with parchment paper.
Pierce the sweet potato about 12-15 times with a knife and microwave it for 8-10 minutes with the skin still on. When it is soft all the way through, set it aside to cool for a couple minutes.
Then pulse 1 cup oats in the blender container until you achieve a flour consistency (about 60 seconds), and bring one cup of water to a boil.
In a medium bowl, add the dry ingredients: 1 cup oat flour, 1/3 cup cocoa powder, 1/2 teaspoon baking powder, 1 teaspoon instant coffee granules, and 1/8 teaspoon coarse salt. Mix, and set the dry mixture aside.
When the sweet potatoes are cool enough to handle, peel away the skins. Then, to the blender, add the wet ingredients. Blend until the mixture is silky smooth (stopping to scrape down the batter from the sides as necessary). Then pour the wet mixture into the dry, and mix well.
Stir in the chopped walnuts, and then spread the batter evenly into the baking dish. Swirl an extra Tablespoon of maple syrup into the top of the brownies and sprinkle with a little extra flakey salt.
Bake at 350 F (180 C) for 18-25 minutes or until a knife inserted in the center of the dish comes out with a few crumbs (not clean but not wet with batter either). Let the brownies cool at room temperature for at least 20 minutes before slicing into them. They will continue to firm up as they sit.
Enjoy!
Makes 9 large brownies
Ingredients
Dry
- 1 cup (85 grams) oats
- 1/3 cup (41 grams) cocoa powder
- 1/2 teaspoon (2 grams) baking powder
- 1 teaspoon (2 grams) instant coffee granules
- 1/8 teaspoon (1 gram) salt
Wet
- 1 cup cooked (128 grams) sweet potato (< 1 small potato)
- 1/2 cup (101 grams) boiled water
- 50 grams 70% dark chocolate
- 2 teaspoons (9 grams) vanilla extract
- 1/4 cup (85 grams) maple syrup
- 140 grams dates
- 1/4 cup (55 grams) 100% almond or walnut butter
- 1/4 cup (51 grams) extra virgin olive oil
To Finish
- 1 cup (110 grams) chopped walnuts
- 1 Tablespoon (21 grams) maple syrup (for swirling into the top of the brownies just before baking to create shiny tops)
Preparation
- Preheat the oven to 350 F, then set out a 9×9 baking dish and line it with parchment paper.
- Pierce the sweet potato about 12-15 times with a knife and microwave it for 8-10 minutes with the skin still on. When it is soft all the way through, set it aside to cool for a couple minutes.
- Then pulse 1 cup oats in the blender container until you achieve a flour consistency (about 60 seconds), and bring one cup of water to a boil.
- In a medium bowl, add the dry ingredients: 1 cup oat flour, 1/3 cup cocoa powder, 1/2 teaspoon baking powder, 1 teaspoon instant coffee granules, and 1/8 teaspoon coarse salt. Mix, and set the dry mixture aside.
- When the sweet potatoes are cool enough to handle, peel away the skins. Then, to the blender, add the wet ingredients. Blend until the mixture is silky smooth (stopping to scrape down the batter from the sides as necessary). Then pour the wet mixture into the dry, and mix well.
- Stir in the chopped walnuts, and then spread the batter evenly into the baking dish. Swirl an extra Tablespoon of maple syrup into the top of the brownies and sprinkle with a little extra flakey salt.
- Bake at 350 F (180 C) for 18-25 minutes or until a knife inserted in the center of the dish comes out with a few crumbs (not clean but not wet with batter either). Let the brownies cool at room temperature for at least 20 minutes before slicing into them. They will continue to firm up as they sit.
- Enjoy!
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