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Skinny Double Chocolate Walnut Brownies - crispy on the outside, fudgy on the inside. Just like a brownie should be! These are the ultimate brownies when it comes to being low-calorie, super chocolatey, and easy to make. #brownies #chocolate #desserts #healthy | https://withpeanutbutterontop.com
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Skinny Double Chocolate Walnut Brownies

Skinny Double Chocolate Walnut Brownies - crispy on the outside, fudgy on the inside. Just like a brownie should be! These are the ultimate brownies when it comes to being low-calorie, super chocolatey, and easy to make.
Course Dessert
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 12 brownies
Calories 289kcal
Author Samantha Buckner

Ingredients

  • 1/2 cup almond butter natural
  • 1/4 cup honey or maple syrup
  • 1/4 cup brown sugar
  • 1 tsp vanilla extract
  • 1 large egg or sub 1 flax egg
  • 1 cup semi-sweet chocolate chips
  • 6 tbsp coconut oil
  • 1/4 cup cocoa powder
  • 1/4 cup all-purpose flour or oat flour
  • 1/4 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/3 cup finely diced walnuts

Instructions

  • Preheat oven to 350 degrees F. Line a 9x9 baking dish with parchment paper. You want to not only line the inside, but have extra to fold over the handles or edges of the outside for easy removal.
  • Place the chocolate chips and coconut oil into a small sauce pan over low-heat. Allow the chocolate to melt, stirring occasionally to incorporate it with the melting coconut oil.
  • As the chocolate and coconut oil are becoming friends, place the following ingredients into a stand alone mixer (or mixing bowl if using handheld): almond butter, honey, brown sugar, vanilla extract, and egg.
  • Once the chocolate and coconut oil have melted and combined, remove from heat and allow to cool slightly.
  • To a separate mixing bowl, combine the cocoa powder, all-purpose flour, baking powder, baking soda, and salt. Mix well.
  • Add the melted chocolate and oil to the almond butter mixture and whisk to thoroughly combine. Once combined, add the dry ingredients followed by the chopped walnuts.
  • The mixture will start to get super thick. Pour/add the mixture to the prepared baking dish. I find that using the back of a spoon to be the easiest way to not only spread the mixture out, but to also control the parchment paper.
  • Place into the oven to bake for 25-30 minutes. Check at 25 minutes with a toothpick. It will remove relatively clean (going to come out with a little chocolate as its supposed to be fudgy). 
  • Allow to cool for a few minutes prior to removing from the dish. Simply grab the parchment paper from both sides and lift. Best if served warm!

Notes

*As noted in my posting, the batter will be very thick and oily from the coconut oil, even while its baking. Don't fret - it helps to keep the batter fudgy on the inside and crispy on the outside!

Nutrition

Serving: 1serving | Calories: 289kcal | Carbohydrates: 23g | Protein: 4g | Fat: 21g | Saturated Fat: 10g | Cholesterol: 16mg | Sodium: 84mg | Potassium: 230mg | Fiber: 3g | Sugar: 16g | Vitamin A: 30IU | Calcium: 62mg | Iron: 1.9mg