Mocha fudge walnut brownies are a delicious dessert, packed with chocolate flavor and crunchy walnuts. They’re a gluten-free dessert, and so easy to make!
To make these mocha fudge walnut brownies, I adapted a recipe for Classic Fudge Walnut Brownies from a Cooking Light magazine.
It’s been burning a hole in my recipe file for a year. I decided to make them using a gluten-free baking mix, but you can easily use the all-purpose flour the original version calls for. I substituted coffee for the fat-free milk, raw sugar for the white sugar and added more nuts.
So there you go. More fudgey than cakey, a small square of mocha fudge walnut brownies is enough to satisfy a sweet tooth.
- 3/4 cup all-purpose flour or Gluten-free baking mix
- 1 cup raw sugar or white
- 3/4 cup unsweetened cocoa
- 1/2 cup packed brown sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup bittersweet chocolate chunks divided
- 1/3 cup strong coffee
- 6 tablespoons butter melted
- 1 teaspoons vanilla
- 2 large eggs lightly beaten
- 1 cup chopped walnuts divided
- Preheat oven to 350 degrees F. Grease a 9"x9" square metal baking pan.
- Combine flour and next 5 ingredients (through salt) in a large bowl. Combine 1/2 cup chocolate and coffee in a microwave-safe bowl; microwave at HIGH 1 minute, stirring after 30 seconds.
- Stir in butter, banilla and eggs.
- Add coffee-chocolate mixture, 1/2 cup chocolate and 1/2 cup nuts to flour mixture. Stir to combine.
- Pour batter into a greased, 9" square metal baking pan*. Sprinkle with remaining 1/2 cup nuts. Bake at 350 degrees F. for 22-25 minutes or until a wooden pick inserted in center comes out with moist crumbs clinging. Cool in pan on a wire rack. Cut into 20 pieces. Note* I only had an 8" square glass baking dish, so I added 10 minutes to my baking time. Your cooking time may vary depending on your oven and pan size.
Looking for more gluten-free desserts?