Nutty Chocolate Brownies
Recipe type: Brownies, Gluten Free, Dairy Free
Prep time: 
Cook time: 
Total time: 
Serves: 12-16 squares
  • ⅔ cup almond meal
  • 3 Tbsp cocoa powder, I use Dutch process cocoa powder
  • 100g coconut oil, room temperature
  • 115g dark cooking chocolate
  • ¾ cup coconut sugar
  • 3 eggs, lightly whisked
  • 1 tsp vanilla bean extract
  • ½ cup mixed nuts of pecans, cashews and almonds, roughly chopped
  1. Preheat oven to 180ºC (356ºF) and line a 9” x 9” square baking pan with parchment paper, set aside.
  2. In a mixing bowl, combine almond meal and cocoa, mix well and set aside.
  3. In a double boiler over low-medium heat, melt coconut oil and chocolate together until smooth and shiny, stirring occasionally.
  4. Once completely melted, remove from heat and whisk through sugar, mixing until it’s well blended and beginning to dissolve.
  5. Set chocolate mixture aside to cool slightly before adding eggs, approx. 10-15 mins.
  6. Stir through vanilla.
  7. Pour in lightly whisked eggs, whisking until well combined.
  8. Add almond and cocoa mixture into chocolate mixture, gently folding until just combined, do not over mix.
  9. Pour batter into prepared baking pan.
  10. Sprinkle over chopped mixed nuts.
  11. Bake for 25-30 minutes or until brownie springs back when touched or until a skewer inserted into the middle comes out clean.
  12. Remove and cool in pan for 10 minutes.
  13. Transfer to a wire rack to cool completely.
  14. Cut into squares and serve.
Store in an airtight container, in the pantry, for 3-5 days.
Recipe by Wholesome Patisserie at