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Prep time
15 minutes
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Cook time
35 minutes
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makes
One 8-inch square pan
Author Notes
Flour is the difference between a fudgy brownie and a cakey brownie—the more you add, the cakier it gets. So what would happen if you didn’t add any flour? And what is flour, anyway? While the default used to be all-purpose flour, nowadays there is a truckload of non-wheat ingredients calling themselves flour, from nuts (like almonds) to grains (like oats) to legumes (like chickpeas). These come in handy if you have a wheat allergy or intolerance—or if you want a super-fudgy brownie.
In this Passover-ready dessert, we’ll take advantage of an ingredient that many brownie recipes already include: walnuts. Some get toasted and stirred into the batter. Others are left raw, for a wheat-ish subtleness, and whooshed in a food processor. The rest of the recipe is as classic as it gets, inspired by Alice Medrich’s cocoa brownies to end all cocoa brownies. Thanks to the walnuts’ buttery fat and zero gluten, the result is rich, crackly, and halfway to chocolate ganache.
—Emma Laperruque
Test Kitchen Notes
Adapted with permission from Big Little Recipes by Emma Laperruque, published by Ten Speed Press, 2021 —The Editors
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Flourless Walnut Brownies
Ingredients
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2/3 cup
plus ¾ cup (170 grams) chopped walnuts
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1/2 cup
(115 grams) unsalted butter
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1 cup
(80 grams) cocoa powder
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1 1/4 cups
(250 grams) granulated sugar
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1/4 teaspoon
kosher salt
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2
large eggs
Directions
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Heat the oven to 350°F (175°C). Line an 8-inch (20-centimeter) square baking dish with parchment, with overhang on two sides to lift out the baked brownies.
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Place ⅔ cup (80 grams) of the walnuts on a baking sheet and toast in the oven for 7 to 10 minutes, until fragrant and golden brown.
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While those cool, add the remaining ¾ cup (90 grams) walnuts to a food processor and pulse in short bursts until a crumbly meal forms. (Don’t take it too far, or you’ll end up with walnut butter.)
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Add the butter to a medium saucepan and set over low heat. When that’s melted, remove from the heat and use a wooden spoon to stir in the cocoa powder, then the sugar and salt. Add the eggs one at a time, stirring after each addition until incorporated. Set a timer and mix for 2 minutes (with feeling!), until the batter is smooth and glossy. Stir in the walnut flour, then the toasted walnuts.
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Bake for about 25 minutes, until puffed around the edges with a glossy-crackly top and a toothpick inserted near a corner comes out mostly clean. Let cool until room temperature, then remove from the pan and cut into squares.
Emma was the food editor at Food52. She created the award-winning column, Big Little Recipes, and turned it into a cookbook in 2021. These days, she's a senior editor at Bon Appétit, leading digital cooking coverage. Say hello on Instagram at @emmalaperruque.
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