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Double Chocolate and Walnut Brownies


Preparation: 20 minutes Cooking: 30 minutes

16 pieces (You’ll need a shallow 32cm x 23cm baking tray)

Anthea Amore, Organic Passion Catering

Double Chocolate and Walnut Brownies
Who needs eggs to make great brownies?! These are perfect – everything a brownie should be: crunchy on the outside, and soft and chewy inside. They are deeply chocolatey, with chunks of chocolate and walnuts in almost every bite. Foolproof, easy and a treat for the whole family! 


* You’ll find these ingredients at your local Santos Organics store or online.


  1. Preheat oven to 170°C fan forced.
  2. Whisk the flax meal and filtered water in a glass, stirring to mix thoroughly.
  3. Set aside to thicken into a flax ‘egg’.
  4. Combine the flour, baking powder and salt in a medium bowl and set aside.
  5. Place cacao powder, chocolate chips or buttons and coconut oil in a stainless steel bowl that is sitting over a little boiling water in a saucepan. Take care, it’s hot.
  6. Stir frequently until melted. (Don’t let the base of the bowl touch the water or the chocolate will seize.)
  7. Remove bowl from heat and whisk in the extra filtered water until smooth.
  8. Stir the coconut sugar into the chocolate mixture.
  9. Add the vanilla bean paste to the flax ‘egg’ mixture and combine well.
  10. Stir this into the chocolate mixture.
  11. Fold in the flour mixture to form sticky dough.
  12. Fold in the extra chocolate chips and walnuts.
  13. Line a shallow baking tray with baking paper, extending the paper at ends to make handles.
  14. Spoon the brownie mixture into the tray, then spread the mixture out to the edges using the back of the spoon.
  15. You want a rough, uneven texture for brownies!
  16. Place tray on the middle shelf of the oven and bake for 30 minutes.
  17. Remove tray from the oven and place on a wire rack. Cool for 5-10 minutes, then carefully lift the baking paper and brownie onto the rack to cool completely.
  18. Cut into rectangles and eat!
Keeps in an airtight container in your pantry for up to 5 days. Please note This recipe is NOT gluten free.