The best gluten-free walnut brownies

I’m excited to share more of my first love (cooking) this year and one of the first recipes I wanted to make for my new IGTV Series “The Sunday Recipe” was this recipe for the best gluten-free walnut brownies I could find. They are pretty guilt-less if you ask me.

I originally found the recipe on Emilieeats.com but I since changed the recipe a bit because I wanted more gooey brownies and the original recipe they kind of crumbled apart and lacked the sweetness I desired. Add 1 or 3 scoops of non-dairy vanilla ice cream and you got yourself a very tasty treat.

Follow the Video Recipe for Gluten-Free Walnut Brownies

The original recipe for these gluten-free + walnut brownies is below but like I said I changed it a bit to make them less crumbly and more ooey-gooey. I added close to 1/2 cup of non-dairy milk and 1 full cup of almond butter. I also added chopped walnuts on top and used almond flour instead of oat flour.

INGREDIENTS

• 1/2 cup pitted dates
• 3/4 cup almond butter
• 1/4 cup unsweetened applesauce
• 1/4 cup + 2 tablespoons non-dairy milk
• 1/2 cup oat flour*
• 1/3 cup cocoa powder
• 1 1/2 teaspoons baking soda
• 1 1/2 teaspoons vanilla extract
• 1/4 teaspoon salt
• 1/2 cup chocolate chips, plus more for topping
• walnuts chopped for the top of the brownie

INSTRUCTIONS

1. Preheat oven to 350F. Lightly grease an 8-inch x 8-inch pan.
2. In a medium bowl, place the dates. Pour in enough hot water to cover. Let sit for 10 minutes.
3. Drain dates.
4. In the bowl of a food processor or blender, add dates, almond butter, and applesauce. Process until well combined, stopping to scrape down the sides.
5. Slowly add milk; continue to process.
6. Add oat flour, cocoa powder, baking soda, vanilla, and salt. Process until completely mixed.
7. Stir in chocolate chips until all ingredients are combined.
8. Pour batter into the pan. Sprinkle with additional chocolate chips.
9. Bake for 25-30 minutes. Let the bars cool in the pan for 10-15 minutes before serving.

xo,