Walnut Brownies

This delicious recipe for eggless walnut brownies was shared with us by Riya Bhandari, a bright young student and a Krav Maga enthusiast.

Walnut Brownies


80 gm Flour
1/2 tsp Baking Soda
1 tsp Baking Powder
1 tbs Cocoa Powder

1/3 tin of Condensed Milk
2 tsp Vanilla extract
60 gm Butter, softened
1/4 cup Roasted, Crushed Walnuts
100 gm Chocolate
Warm Milk as required


Preheat your oven to 220°C. Grease the baking dish you plan to use and dust with flour.

Grate the chocolate and keep in the freezer.

In a bowl, beat together the butter, condensed milk and vanilla for 1 minute.

Sift together the dry ingredients, the flour, baking soda and baking powder and cocoa. Add these dry ingredients to the butter mixture, one tablespoon at a time and beat.

Add a little warm milk at a time, just enough to get the batter to a thick pouring consistency. Add the crushed walnuts and grated chocolate and stir through.

Pour into your prepared baking tin and bake for 10 minutes and then lower the temperature to 150° to 170° and bake for another 20 minutes. Check with a toothpick or knife inserted into the centre to see if the cake is down. the knife or toothpick should come out clean.

When done, let the brownies cool in the baking tin or dish before inverting it onto your serving plate and cutting into squares.

Dust with icing sugar if you like.



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