Walnut Fudge Brownies

If you think that the picture of these brownies looks good, I assure you that it does not do them justice. These are the best brownies I have ever had. I love baking with pure maple syrup in place of sugar. I love eating my deserts and I love creating them in healthy ways so that I can feel good about putting them in my body and feeding them to my children. I love the fact that eating doesn’t have to be bad for you or make you feel guilty and that so many favorite foods can be made vegan and healthy and taste just as good, if not better.

To be honest this recipe was really a fluke. Kind of like my Oatmeal Raisin Cookie Granola. This recipe was invented after failing another one of my attempts at the Chocolate Almond Butter Stuffed Cookies. The dough was too sticky for cookies and I didn’t want to see it go to waste so I added some chopped walnuts to it, spread it in an 8 x 8 baking pan and hoped for the best. The result was a delicious, fudgy, sugar-free pan of chocolate walnut brownie heaven, ready in 10 minutes! Yet another reminder that there is no such thing as failure.

I love that anything that seems to have gone wrong can actually turn out to be such a blessing. I have made these brownies many more times since that night. Today I photographed them and decided to be kind enough to share them with you. πŸ™‚

Walnut Fudge Brownies

A fudgey chocolate brownie sprinkled with crunchy walnut pieces and made with the goodness of whole wheat flour and pure maple syrup. What could be better?

Makes 16 brownies

  • 2 cups whole wheat flour
  • 1/2 cup cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1 cup chopped walnuts
  • 1 cup pure maple syrup
  • 1/2 cupΒ sunflower oil
  • 1 teaspoon vanilla


Preheat the oven to 350F. In a medium mixing bowl combine the flour, cocoa powder, baking soda and sea salt. Add 1/2 cup of the chopped walnuts. Add the maple syrup,Β sunflower oil and vanilla and stir until combined. Pour the mixture into a non-stick 8 x 8 baking pan and spread evenly. Top with remaining 1/2 cup of walnuts and bake for 8-10, or until a toothpick inserted comes out clean. Allow to cool completely before cutting into 16 equal squares.

These are perfect for Christmas too and will definitely be on my Christmas baking list. The girls and I baked another yummy Christmas treat today that I have yet to share and is really fun for kids. We are already getting into the spirit of Christmas around here. The girls have been begging to put the tree up since the first few flakes of snow fell last week so we did last night. We have also had the Christmas music playing today and have been looking up Christmas craft ideas. It really won’t be too long and the weeks leading up to Christmas are so much fun for the girls and I.

27 thoughts on “Walnut Fudge Brownies

  1. These brownies look awesome. Nice simple ingredients too… Sometimes the best recipes come by accident πŸ™‚
    My Christmas must bakes are gingerbread and sugar cookies. I used to make my mom shortbread every year (her favorite), but haven’t been able to get it right since giving up butter. Still trying though. Had a little success using cashew butter. Any ideas?


    • I am not sure how it would taste, but you would substitute it cup for cup, so you would use one cup of agave nectar in place of the maple syrup. If you try it, let me know how it turns out! Hope that helps. πŸ™‚


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    • It would work alright, it just may not rise as high and may be more dry because spelt is heavier than whole wheat flour and contains less gluten than wheat. I have made these with spelt flour before and I remember that they did not rise as high and were more dry than when I used whole wheat.


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  4. I absolutely love this recipe and make it so often. I have used honey instead of maple syrup (which isn’t technically vegan, but I eat honey) and it works great too, I’ve also used macadamia nut oil instead of canola and it was amazing, so flavourful! Last I’ve tried a few times adding about 2 tbs extra oil sprinkled on top once the dough is in the pan and it keeps them really moist and fudge-like! Thank you so much for posting this!


  5. I made these and they were AMAZING. I used applesauce instead of oil and they were perfect. We have been living off of your recipes for the last week. Breakfast, lunch and dinner!!! Thank you so much for this blog!! Keep the recipes coming!!!


  6. I love your blog and am really grateful for the wonderful healthy sugar-free vegan recipes you share – I’m using quite a few of your recipes as my Grandad has been unwell and has to watch what he eats – he has a real sweet tooth but the doctors have asked him to stay away from sugar…I’m sure these cheer him up πŸ™‚


  7. Do you know how many calories this would be. I made it substituting Veggie Oil for Canola and Maple Syrup with Agave.
    I think they came out good- just crumbly. As they didnt stick together 100% well. But, they were still super yummy to me. And when you need something with both chocolate and nuts this works. Thank you:-)


    • Well, we don’t count calories in our house, but just focus on eating natural foods. Just because something is high in calories doesn’t mean that it is bad for you and just because something is low in calories, doesn’t mean that it is good for you. That is something I have learned. The substitutions could be why it didn’t turn out moist, but I am glad that it was still yummy to you. πŸ™‚


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  9. These were delicious, thank you. I left out the walnuts & added 1/2 tsp. cinnamon & 1/4 tsp. cloves to make them more Xmasy. I also baked them for 16 minutes — they were nowhere near done at 8 mins. Is that a typo?


    • Thanks! Nope. 8-10 minutes is all they take in my oven. That way once they cool they are nice and moist. But oven temperatures may vary. Glad that you liked them. πŸ™‚


  10. I thought these brownies were awesome! I made some substitutions for what I had on hand. I used pure raw honey, instead of the maple syrup. The honey made it very very thick, so I just added some plain almond milk until the consistency thinned a bit. I baked them for the suggested time, and they still seemed undercooked, but I took them out since I like it that way. I loved them and thought they were so fudgy! Just the recipe I have searching so hard for!


  11. We made these for the second time yesterday. Actually Svara made them mostly by herself, and served them to our guests, she was so proud that they loved them! The first time I baked them for 8 minutes. This time I did for 12 and liked them better that way. Probably just our oven, though, it can be quite unreliable, but I still put it to hard work!


    • It could have been my oven too. We had an old oven at the time. Now things seem to bake faster for me since we have a new oven. Glad that you liked them and that Svara got to make the recipe! πŸ™‚


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