Walnut Brownies

Eggless | Jain

Music Source

Servings - 10 big / 20 mini brownies

Prep Time - 10 minutes

Cooking Time - 30 minutes

Measurements: 1 cup = 250 ml


½ cup - Whole Wheat Flour*

½ teaspoon - Baking Powder*

1 tablespoon - Cocoa Powder 1 cup - Dark / Semi-Sweet Baking Chocolate* ½ cup - Yogurt

½ cup - Condensed Milk

1 teaspoon - Pure Vanilla

5 tablespoons - Butter (preferably unsalted)

¼ teaspoon - Salt (only if using unsalted butter)

½ cup - Roasted Walnuts

*Whole Wheat Flour: 24 Mantra, Pillsbury, TWF Organic Indie, Wheat Flour

*Baking Powder: Urban Platter, Zero-G

*Dark Chocolate: Vanleer, Van Houten, Callebaut or Morde


  1. Grease and line an 8-inch square tin with baking parchment, grease-proof paper or aluminum foil. A simple trick for lining with foil: Invert your baking tray and then outline it with foil. Place it inside your pan. This allows you to get the perfect measurement.

  2. You can also use a square silicone mould (with squares) as shown in our video.

  3. Preheat the oven at 338° F (170° C) for 10 minutes.

  4. Sieve the whole wheat flour, cocoa powder & baking powder.

  5. Take a bowl. Mix the butter, condensed milk & chocolate together and then heat it (microwave) for half a minute. Stir it and heat it again for 30 seconds, until everything has melted.

  6. Once melted and also cooled a little, add in the yogurt ad stir again.

  7. Now add in the sieved cocoa powder, baking powder and whole wheat flour one by one. Keep mixing while doing so.

  8. Next, add vanilla.

  9. Lastly, mix the roasted walnuts with a tablespoon of the whole wheat flour in a separate, small bowl until they are coated with the flour and then add them to the mixture. This is so that they don't sink in the brownies when added to the batter.

  10. Mix everything thoroughly.

  11. Remember: Brownie batter is always thicker than regular cake batter.

  12. Pour the batter into the prepared tin. Tap the tin (or mould) once or twice to make the batter spread uniformly.

  13. Bake it at 338° F (170° C) for around 25-30 minutes.

  14. Once the timer goes off, do the toothpick test to see if the brownies are ready. If the brownie sticks slightly to the toothpick, it's ready and you can take the tray out of the oven. You might feel that they're slightly underdone but remember that as chocolate cools, it solidifies and hardens the brownies further.

  15. Once cooled completely, cut them in squares (if not using a mould) and refrigerate them in an airtight container after 24 hours.

  16. Serve warm & fresh with some ice-cream, powdered sugar or your choice of sides.


Dark chocolate is a powerful source of antioxidants and is very nutritious. It helps improve blood blood flow and also lower blood pressure.

Pure vanilla extract is also a wonderful source of antioxidants. It even has anti-aging properties.

Walnuts are super plant sources of Omega-3 and they also support weight control.

Organic cocoa powder balances hormonal mood swings, boosts your metabolism & helps maintain a healthy gut.

These are only approximate values and have only been uploaded here for your convenience in tracking the food you make & eat.

We have not professionally evaluated them.



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