Nut-Free Walnut Brownie

Indulge in the rich, fudgy decadence of Nut-Free Walnut Brownies, a genius twist on the classic dessert that’s perfect for those with nut allergies. This recipe cleverly swaps traditional walnuts for toasted sunflower seeds, delivering the same satisfying crunch and earthy flavor without the allergens. Creamy sunflower seed butter adds a nutty depth to the batter, while generous amounts of chocolate chips ensure every bite is irresistibly gooey. With a simple prep time of just 20 minutes, these brownies are baked to perfection in under 30 minutes, making them a quick and crowd-pleasing treat. Whether enjoyed as an afternoon snack or as the sweet finale to a dinner party, these nut-free brownies guarantee all the indulgence, minus the worry. Perfect for nut-free baking enthusiasts and chocolate lovers alike!

Nutriscore Rating: 43/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 12

Ingredients

• 170 grams Unsalted butter
• 200 grams Granulated sugar
• 100 grams Brown sugar
• 3 Large eggs
• 1 teaspoon Vanilla extract
• 60 grams Sunflower seed butter
• 125 grams All-purpose flour
• 50 grams Cocoa powder (unsweetened)
• 0.5 teaspoon Salt
• 0.5 teaspoon Baking powder
• 50 grams Sunflower seeds (toasted, chopped)
• 100 grams Chocolate chips

Directions

Step 1

Preheat your oven to 175°C (350°F). Grease and line an 8x8-inch square baking pan with parchment paper, leaving an overhang for easy removal.

Step 2

In a medium saucepan, melt the butter over low heat. Remove from heat and let it cool slightly.

Step 3

Stir the granulated sugar and brown sugar into the melted butter until well combined.

Step 4

Whisk in the eggs, one at a time, until fully incorporated. Add the vanilla extract and sunflower seed butter, mixing until smooth.

Step 5

In a separate bowl, sift together the flour, cocoa powder, salt, and baking powder.

Step 6

Gradually fold the dry ingredients into the wet mixture just until combined, being careful not to overmix.

Step 7

Gently fold in the chopped toasted sunflower seeds and chocolate chips, ensuring they are evenly distributed throughout the batter.

Step 8

Pour the batter into the prepared baking pan, smoothing the top with a spatula.

Step 9

Bake in the preheated oven for 28-32 minutes, or until a toothpick inserted near the center comes out with a few moist crumbs.

Step 10

Remove from the oven and allow the brownies to cool completely in the pan for about 20 minutes.

Step 11

For best results, once cooled, transfer the brownies to a cutting board using the parchment overhang. Slice into 12 equal squares and serve.

Step 12

Store leftovers in an airtight container at room temperature for up to 4 days.

Nutrition Facts

Serving size	1014.5 grams (1014.5g)

Amount per serving	% Daily Value*
Calories	4323

Total Fat 257.50g	330%
Saturated Fat 118.00g	590%
Polyunsaturated Fat 1.00g
Cholesterol 934mg	311%
Sodium 1918mg	83%
Total Carbohydrate 514.70g	187%
Dietary Fiber 38.80g	139%
Total Sugars 360.60g
Protein 67.20g	134%

Vitamin D 120IU	600%
Calcium 428mg	33%
Iron 24mg	132%
Potassium 2289mg	49%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 49.9%

Protein: 5.8%

Carbs: 44.3%