Flourless Walnut Brownies

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.

Unbalanced

% Daily Values based on a 2,000 calorie diet

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