top of page

Obscene Brownies w/Maple Glazed Walnuts and Pinot Noir Sea Salt


Approx. 16 Brownies

I called these brownies “obscene" because once you begin eating healthy, whole foods, a dessert like this can feel like an obscene thought. But, with these ingredients, you will not believe these are as good as they are. So you’ll make them again and again and again, just to be sure. For the walnuts; I use a pinot noir salt I have on hand, but feel free to use plain sea salt or another flavored salt that you like. When baking these, do not flip out about the liquid bubbling on top - it will bake in! But, even if there is still a “damp” look on top after they have baked, that is just fine, you may just have a bit gooier brownie on hand. Cook them another 5 or so minutes if you prefer a more cake like texture.


Gluten Free Flour ½ Cup

Almond Flour ½ Cup

Baking Powder ¾ tsp.

Kosher Salt ½ tsp.

Dark Cocoa Powder 1/3 Cup

Eggs 2 large at room temp

Granulated Monk Fruit (I use Sweet Leaf) 3 Tbs.

Brown Sugar 3 Tbs.

Goat or Cow’s Butter 3 Tbs. – softened to room temp

Avocado 1/3 Cup mashed well

Vanilla 1 tsp.

Oat Milk ½ Cup

Dark Choc Chips ½ Cup

Ripple Half and Half ½ Cup

Cold Brew Coffee ¼ Cup

Walnuts ½ Cup (chopped into baking size


Maple Syrup 1 ½ Tbs.

Laguna Salt Works Pinot

Noir Sea Salt One Pinch

Please buy organic whenever possible!


Pre-heat oven to 375 degrees F


Make the glazed walnuts.  Using a small saucepan, combine the walnuts, maple syrup and the sea salt.  Heat on medium and toss around until the syrup has been absorbed into the nuts and they have a nice golden-brown hue.  Turn off the heat and scrape out onto a piece of parchment or wax paper.  Set aside and let cool.



Sift together the flours thru the cocoa powder.  Sifting some gluten free and almond flours can be tricky – so don’t get too caught up there but do sift the cocoa powder and baking powder.  Set aside.   Using a metal or glass bowl whip the eggs until they are fluffy – add the sugars, whip well.  With the mixer on med-high, add the soft butter and whip again for a good 30-40 seconds.  Mix in the avocado, vanilla extract, and oat milk.  There may be a few lumps of avocado – no worries, the lumps will melt in during cooking.  Lastly, combine the dry flour mixture with the egg mixture – mix this in, do not whip.  Mix until well incorporated. 


Lightly oil a 9x9 baking dish, pour the batter into the pan and set aside. 


Make the chocolate topping.  In either a microwave safe bowl or using a double-boiler, heat up the Ripple and the cold brew coffee (if you do not have cold brew on hand, just use any coffee on hand – even day old) until simmering.  Take off the heat and add the chocolate chips.  Let the mixture sit for a one/two minutes.  Then stir the mixture in one direction util the chocolate chips have melted in.  If they are not melting, heat up a bit more (another 25 or so seconds in microwave or another minute in the double boiler.  


Pour this mixture over the batter and bake for 40 minutes.  Top with the maple toasted walnuts and let cool. 

bottom of page