brownie

Fudgy Chocolate Walnut Brownie

May 4, 2026 | Baked Sweets, Desserts, Members only

This fudgy chocolate walnut brownie is rich, dense and deeply chocolatey, with that perfect balance between indulgence and whole food ingredients. Made with dark chocolate, butter or coconut oil and just enough flour to hold it together, it delivers that classic fudgy texture with the added crunch of walnuts. It’s a simple, reliable bake that…

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Fudgy Sourdough Chocolate Brownies

August 24, 2020 | Baked Sweets, Sourdough Baking, Desserts, Members only

These Fudgy Sourdough Chocolate Brownies are a very decadent way to use up discarded sourdough starter. They aren’t an every day snack, more of a celebration treat. Seeing we are welcoming new members into the family, and with Father’s Day coming up, I thought I’d better fast-track this simple recipe. I’ve been working on producing…

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Anzac Brownie Slice

April 23, 2019 | Healthy Lunchbox, After School Snacks, Baked Sweets

This Anzac Brownie Slice is next level good! With lots of Anzac inspired recipes to suit those with dietary intolerance already on the Well Nourished website… there is some seriously tough competition when it comes to designing Anzac inspired recipes.

This Anzac Brownie Slice is a delicious fusion of two classic treats—the hearty, oat-packed texture of Anzac biscuits and the rich, fudgy goodness of brownies. With layers of nutty, sweet, and chocolatey flavours, this slice is sure to be a crowd-pleaser. It’s also highly versatile, with options for gluten-free, dairy-free, and nut-free variations.

My very first recipe from six years ago, my epically popular Healthy Anzac biscuits has been a long time crowd pleaser and is a great nut-free treat. A personal favourite, my Chocolate Macadamia Anzacs are a mouthwatering flavour combo. Then there’s Anzac Creams and ice-blocks...something for everyone.

I have a sneaking suspicion this Anzac Brownie Slice will be another popular recipe to celebrate this important day. Have a great Anzac day. Lest we forget!

Health benefits

Packed with oats and nut meal, this anzac slice recipe offers a good source of fibre, healthy fats, and plant-based protein. The cacao powder provides antioxidants, while natural sweeteners like honey or maple syrup offer a lower-glycemic alternative to refined sugars and the traditional golden syrup used in Anzac biscuits.

Ingredients

The base layer includes oats, desiccated coconut, and nut meal or spelt flour, combined with melted butter or coconut oil, bicarb soda and sweetened with rice malt syrup, honey, or maple syrup. The brownie layer is made from nut butter, cacao powder, and a touch of sweetness, making this a nutrient-dense indulgence.

How to make Anzac Brownie Slice

To create this layered slice, first melt the butter or coconut oil with your sweetener, then mix in the dry ingredients to form the Anzac mixture. For the brownie, mix nut butter, cacao powder, and the remaining ingredients into a sticky dough. Press half of the Anzac mixture into a lined slice tin, then add the brownie layer, followed by the remaining Anzac mixture. Bake for 20-30 minutes until golden. Allow to cool, then drizzle with melted chocolate if desired.

If you own a Thermomix, we’ve also included Thermomix instructions for this recipe.

Serving suggestions and how to store

This slice is perfect as an afternoon snack, dessert, or even as a treat in lunchboxes. Store it in an airtight container in the fridge, especially during warm weather, or freeze for longer-term storage. Cutting the slice while chilled ensures clean, neat portions.

Vary this Anzac Brownie Slice to suit your needs

For a gluten-free version, use nut meal or gluten-free flour and replace oats with rolled quinoa. To make it dairy-free and vegan, substitute butter with coconut oil. If you’re avoiding nuts, use spelt flour and sunflower seed butter instead of nut butter. For a coconut-free variation, omit the desiccated coconut and replace it with more nut meal or flour.

Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit many specific dietary requirements.

For more delicious, festive healthy sweet recipes, click HERE.

This Anzac Brownie Slice is a delicious, healthy, chocolatey twist on the Anzac classic. Includes variations for dairy, gluten-free and vegan (and a thermomix method too).

Print Recipe

4.86 from 28 votes

Anzac Brownie Slice

This Anzac Brownie Slice is a delicious fusion of two classic treats—the hearty, oat-packed texture of Anzac biscuits and the rich, fudgy goodness of brownies. It's also highly versatile, with options for gluten-free, dairy-free, and nut-free variations.

Prep Time15

Cook Time30

Total Time45

Course: Snack

Servings:

Author: Georgia Harding

Ingredients

Anzac

150 g butter or coconut oil -melted
115 g rice malt syrup, honey or maple syrup (⅓ cup)
¾ tsp bicarbonate of soda
180 g nut meal -or wholemeal spelt flour (1½ cups)
75 g desiccated coconut (¾ cup)
180 g rolled oats (2 cups)

Brownie

30 g cacao powder -unsweetened Dutch process or raw (¼ cup)
250 g nut butter (1 cup)
170 g rice malt syrup, honey or maple syrup (½ cup)
40 g nut meal -or wholemeal spelt flour (⅓ cup)
1 tsp bicarbonate of soda
Pinch sea salt

Drizzle

100 g dark chocolate -broken into pieces (optional)

Instructions

Pre-heat your oven to 180°C/350°F (fan-forced). Line a small (approx. 17 x 20cm) slice tin with baking or parchment paper.
In a medium sized pot, heat the butter or coconut oil over a low heat to melt. Add the sweetener of your choice and mix until combined.
Mix in the bicarbonate of soda.
Add the rest of the ingredients and mix well to combine.

Brownie

In a food processor mix all the ingredients together. You could do it by hand too. Just soften the nut butter enough so it can be mixed with the other ingredients.
It forms a sticky dough (not a pourable cake batter).

Drizzle (optional)

Start this once the slice is cooled completely.
Place the chocolate in a bowl. Sit it over a pot of boiling hot water and stir until the chocolate melts.

Assemble

Press half the Anzac mixture firmly into the base of the tin (with wet hands or a wet large spoon). Set the other half aside.
Top with the brownie mixture and press this across to cover the biscuit base (wet hands work well again).
Finish by pressing the rest of the Anzac mixture on top.
Place into the oven for 20-30 minutes or until golden brown on top. The longer you cook it, the crisper the slice becomes.
Allow to cool, refrigerate and then drizzle over the melted chocolate.
Cut into portions right out of the fridge (you'll get nice neat slices if cut when chilled).

Thermomix

Pre-heat your oven to 180℃. Line a small (approx. 20 x 30cm) slice tin with baking or parchment paper.
Melt the butter, temp 90, 1 minute, speed 4 or until melted.
Add the sweetener and bicarb and mix temp 90, 30 seconds, speed 3.
Add the rest of the ingredients. Mix 30 seconds, flour symbol until it forms a sticky dough. You may need to scrape the sides to incorporate all the flour.
Set the Anzac dough aside.
Without rinsing the bowl, add the brownie ingredients and mix speed 4, 30 seconds or until combined into a sticky dough.
Assemble as above.

Store

Store in an airtight container (if it was warm weather, I'd keep it in the fridge)and it can definitely be frozen too.

Notes

Adjust the sweetness

I personally make this with rice malt syrup and I think it's perfectly sweet enough. If using honey or maple syrup, you may choose to slightly reduce the amount (unless you have a sweet tooth).

Gluten-free

Choose nut meal or a gluten-free flour. Replace the oats with rolled (flaked) quinoa.

Dairy-free and vegan

Choose coconut oil instead of butter. This will make a tougher/ crisper slice (as the coconut oil shrinks and firms up a lot when cooled).

Fructose friendly

Choose rice malt as your sweetener.

Nut-free

Choose the spelt or a nut-free gluten-free flour and replace the nut butter in the brownie with sunflower seed butter.

Coconut-free

Choose butter as your fat and replace the desiccated coconut with more nut meal or flour.

Leftover Easter Eggs

If there is such a thing as leftover Easter eggs in your house, you could melt them for the drizzle (if you dare).

I hope you love this Anzac inspired brownie slice. Let me know if you have any questions or if you try the recipe, post a comment and rate the recipe!

Healthy Nut Butter Brownie

September 20, 2016 | After School Snacks, Baked Sweets

This healthy nut butter brownie is a delicious way to satisfy your chocolate cravings with a nutritious twist! Made with a base of almond or cashew butter, a touch of tahini, and sweetened naturally, these brownies are rich, fudgy, and perfect as a wholesome treat.

It’s a super simple and a delicious school holiday sweet treat that the kids can easily make themselves. After the first batch my 12 yr old declared a pinch of sea salt would make them better. So the next lot we added the sea salt and I agree, they were even more delicious (so my little protégé is tracking well – ha ha)!

Health benefits

These gluten-free, grain-free brownies are packed with healthy fats from nut butter, which can help keep you satisfied without a sugar spike. With dark chocolate and optional cacao powder for an antioxidant boost, they’re a more nourishing way to indulge in a chocolatey treat. Plus, the egg adds a small dose of protein, helping balance these brownies out for a more filling snack.

Ingredients

For this recipe, you’ll need these wholesome ingredients – your favourite nut butter (such as almond or cashew), hulled tahini, an egg, a liquid sweetener like rice malt syrup, honey, or pure maple syrup, a touch of bicarbonate of soda, sea salt, and dark chocolate chips or chunks. If you need a dairy-free option, choose a dairy-free chocolate or cacao nibs.

How to make healthy nut butter brownie

Preheat your oven to 180°C (fan-forced) and line a loaf tin with baking paper. Blend all ingredients except the chocolate (pieces or chips) in a food processor until well combined, or mix by hand in a medium bowl if your nut butter is soft enough. Taste the batter and adjust sweetness if desired. Fold in the chocolate chips, pour into your baking dish lined with parchment paper, and bake for 15–17 minutes or until golden on top. Let cool slightly before slicing into 8–10 squares.

Serving suggestions and how to store

Enjoy these nut butter brownies on their own or paired with a dollop of yogurt or a side of fresh berries. Or for dessert you could serve with ice-cream or cream. Store in an airtight container at room temperature for up to 2 days, or freeze for up to a month for a convenient snack option.

Vary this healthy nut butter brownie to suit your needs

For a double-chocolate version, add 30g of raw cacao or unsweetened cocoa powder to the batter. Make it dairy-free by choosing a dairy-free chocolate. If you prefer a sesame-free option, simply replace tahini with more nut butter. For a fructose-friendly treat, stick with rice malt syrup as your sweetener. While peanut butter can be used, almond or cashew butter generally yields the best texture. Sorry, this is not suitable for vegan. For more brownie recipes, click HERE.

Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit many specific dietary requirements.

For more easy to make, delicious, healthy sweet recipes, click HERE.

Nut butter brownie - This Healthy Nut Butter Brownie is gluten, grain and dairy-free, super easy to make and really delicious. The recipe includes the Thermomix method.

Print Recipe

5 from 5 votes

Healthy Nut Butter Brownie

Seriously simple, this nourishing Nut Butter Brownie is so delicious and as easy as can be to make.

Prep Time10

Cook Time20

Total Time30

Course: Snack

Servings:

Ingredients

260 g nut butter (1 cup) eg; almond, cashew, ABC, hazelnut (not peanut)
1 tbsp hulled tahini
1 egg/s
85 g rice malt syrup, honey or maple syrup (¼ cup)
½ tsp bicarbonate of soda
Pinch sea salt
50 g dark chocolate -buttons (or chopped up squares, I've used Green and Blacks dark chocolate chopped up). For dairy-free use a dairy-free chocolate or cacao nibs.

Instructions

Pre-heat oven to 180°C/ 350°F (fan forced). Line a large loaf tin (I used 24 x 13cm) with baking paper.
Add all the ingredients except the chocolate into a food processor and blend until combined. If using a Thermomix, blend 10 seconds, speed 5.
If your nut butter is soft enough, you can also mix this by hand with a bit of muscle.
I recommend tasting the batter to check it will be sweet enough for your tribe. You can add more if you think you need to, or add more chocolate chunks.
Fold in the chocolate. If using a Thermomix reverse, 5 seconds, speed 4.
Press into the base of the tin and bake for 15-17 minutes until they have risen and are golden brown on top.
Allow to cool a little and slice into 8-10 squares.

Store

In an airtight container for 2 days or freeze for up to a month.

Notes

Double-choc

Add 30g of raw cacao or Dutch process cocoa to the batter.

Dairy-free

Choose a dairy-free chocolate.

Sesame-free

Replace the tahini with nut butter.

Fructose friendly

Choose rice malt syrup as your sweetener.

Peanut butter

I think the other nut butters listed produce the best texture.

If you're after a nut-free sweet treat, my beautiful ebook "The Well Nourished Lunchbox" contains over 50 nut free recipes - you can find out more about it HERE.

I'd love to hear how you like this simple, yet delicious treat. Post a comment or rate this recipe.

Three Ingredient Brownie

May 5, 2016 | After School Snacks, Baked Sweets

This three-ingredient brownie recipe is quick and easy to make with just ripe bananas, nut butter, and cacao powder – perfect for a delicious, wholesome treat that’s naturally sweetened without any added sugar.

There’s nothing better than a simple recipe that ticks both the taste and nutrition boxes. Plus, it seriously doesn’t get any quicker or easier than this.

Health benefits

These healthy brownies are a nourishing snack for active kids because the nut butter provides them with protein, healthy fats and complex carbohydrate and the bananas, as well as being an amazing source of complex carbohydrate, are rich in minerals which are often depleted during heavy activity. The cacao makes them chocolatey good and is also a great source of antioxidants Together, they make for a balanced snack or dessert that satisfies without the sugar rush.

Ingredients

With only three ingredients—bananas, nut butter, and raw cacao powder (or unsweetened cocoa powder)—these brownies are simple to make yet packed with flavour. I personally love these made with almond butter or hazelnut butter but you can use peanut butter. Be sure to use very ripe bananas to achieve the natural sweetness needed. The more ripe the bananas, the sweeter these will be. As there are no other sweeteners in this recipe, ripe bananas are a must.

How to make this three ingredient brownie recipe

The instructions just couldn’t be simpler and with a five minute prep time these are a no brainer. Start by preheating the oven and lining a small brownie tin with baking paper (parchment paper). Blend the bananas, nut butter, and cacao powder in a powerful food processor or high speed blender until smooth, then pour the brownie batter into the tin. Bake until firm to the touch (or a toothpick inserted into the middle comes out clean), then cool and slice.

Serving suggestions and how to store

Serve these gluten-free, grain-free, dairy-free brownies as they are, or add a dollop of coconut yogurt or a sprinkle of crushed nuts on top. Store them in an airtight container in the fridge for up to a week, or freeze for up to a month to enjoy later.

Vary this three ingredient brownie to suit your needs

To make these nut-free, swap the nut butter for sunflower seed butter.

Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit nut-free.

For more delicious, easy to make sweet treats, click HERE.

This three-ingredient brownie recipe is quick & easy. They're naturally sweetened without added sugar. Gluten-free, dairy-free, grain-free

Print Recipe

4.77 from 21 votes

Three Ingredient Brownies

Who'd have thought just three simple ingredients could produce such a delicious, decadent treat? Plus they are gluten, grain and dairy-free.

Prep Time5

Cook Time30

Total Time35

Course: Dessert, Snack

Servings: brownies

Ingredients

6 banana/s - very ripe (2 cups approx.)
250 g nut butter (1 cup)
60 g cacao powder (½ cup) unsweetened Dutch process or raw

Instructions

Preheat your oven to 180℃/350℉ (fan-forced) and line a small brownie tin (approx. 17 x 27cm) with baking paper.
Mix all of the ingredients together in a powerful blender or food processor. If using a Thermomix, blend 15sec, speed 5-6.
Pour into the lined tin and bake for 25-30 minutes or until firm to touch.
Allow to cool and slice into squares. These can be frozen for up to a month.

Store

Store in an airtight container in the fridge or freezer.

Notes

Nut-free

You could try sunflower butter (I've not recipe tested as yet).

For 150 pages of nut-free recipes and lunchbox inspiration, take a look at my best selling ebook 'The Well Nourished Lunchbox'. Click HERE to find out more.

I'd love to hear how you like these gorgeous, simple brownies. Post a comment or rate the recipe.

Berry Nice Brownies (sweet potato brownie)

February 6, 2014 | Healthy Lunchbox, Baked Sweets, Desserts

These gluten and grain free brownies aka ‘Berry Nice Brownies’, are made with sweet potatoes, and are a deliciously fudgy treat with a secret healthy twist. Packed with natural sweetness from sweet potatoes and optional bursts of berries, they’re the perfect delicious indulgence that your family will love—especially when served warm with cream and fresh berries. They are SO easy to make and being nut-free they are perfect for school lunchbox treats too. They just taste so good, check out the comments below, I’m not the only one who loves this recipe.

Most sweet potato brownies require cooked sweet potato puree – but this recipe uses grated raw sweet potato which eliminates the more time consuming step of cooking the sweet potato and pureeing it, making these a whole lot quicker to make than many sweet potato brownie recipes!

Health benefits

Using sweet potato as the base, these brownies provide a wholesome protein and fibre rich alternative to traditional recipes. Sweet potatoes are nutrient-dense and naturally sweet, making them a great way to reduce refined sugars while still enjoying a moist, chocolatey treat. This easy to make brownie is full of nutrition including about 2.5 grams protein per serve.

Ingredients in these gluten and grain-free brownies

You’ll need raw grated sweet potato, butter or coconut oil, rice malt syrup or honey, eggs, vanilla, cocoa powder, coconut flour, and a handful of fresh or frozen raspberries (or cherries) to top it off. These ingredients come together to create a brownie that’s rich, moist, and full of flavour.

How to make this healthy brownie recipe

In a large mixing bowl mix the grated sweet potato with melted butter, sweetener, eggs, and pure vanilla extract until smooth. Then, fold in the cacao, baking powder, and coconut flour. Pour the batter into a baking pan (tin) lined with baking paper (parchment paper), top with berries, and bake at 180℃ for 25 minutes. Let the brownies cool before slicing—they firm up and have a beautiful moist texture once chilled. If you own a Thermomix, we’ve also included Thermomix instructions for this recipe.

Serving suggestions and how to store

These paleo gluten and grain-free brownies are best enjoyed at room temperature or slightly warmed with a dollop of cream or coconut cream and fresh berries. Store them in the fridge for up to a week, or freeze them for later when you need a quick, satisfying snack or school lunchbox treat.

Vary these gluten and grain-free brownies to suit your dietary needs

For a low-fructose option, swap the sweetener for rice malt syrup. To make it dairy-free, use coconut or macadamia nut oil instead of butter. If you prefer a coconut-free version, replace the coconut flour with spelt flour. You can also experiment with other grated veggies like beetroot, carrot, or zucchini for a fun twist! Or add in half a cup of dark chocolate chips for a double choc chip brownie! For a sweet salty twist, add a pinch of sea salt.

Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit your specific dietary requirements.

For more delicious, healthy and easy to make wholefood treats, click HERE.

Berry Nice Sweet Potato Brownies - These gluten and grain free brownies are a delicious, decadent treat with fructose, nut and dairy free versions too. Includes Thermomix method too.

Print Recipe

4.84 from 31 votes

Berry Nice Brownies

These Berry Nice Brownies are one of the most popular recipes on this website. They just tick every box, delicious, easy to make plus they contain a serve of veggies!

Prep Time10

Cook Time25

Total Time35

Course: Dessert, Snack

Servings: slices

Ingredients

200 g sweet potato/s (approx 2 cups) raw, peeled, grated & extra moisture squeezed from it
125 g butter or coconut oil (½ cup) melted
170 g rice malt syrup, honey or maple syrup (½ cup)
2 egg/s (large sized)
2 tsp vanilla -powder, extract or essence
30-60 g cacao powder (¼-½ cup) unsweetened Dutch process or raw (the more you use, the richer the brownie)
2 tsp baking powder
1 tsp bicarbonate of soda
2 tbsp coconut flour
50 g raspberries (½ cup approx.) fresh or frozen or pitted cherries are lovely too (estimate about one berry per slice)

Instructions

Preheat your oven to 180℃/350°C (fan forced).
In a large bowl, blender or processor, mix together the sweet potato, butter or oil, sweetener, eggs and vanilla until combined.
Add the cacao, bicarbonate of soda and baking powder and combine.
Finally, stir in the coconut flour. Coconut flour absorbs a lot of liquid so you should only need the two tablespoons. Your batter should be the consistency of a very thick, airy (cake like) batter. Let it sit for a minute and if it still seems a little wet, add more coconut flour teaspoon by teaspoon.
Line a small slice tin (approx. 17 x 27cm in size) with baking paper.
Pour the batter into the tin and top with the raspberries or cherries (optional).
Bake for 25 minutes or until the centre is firm to touch or a skewer inserted comes out clean. Cool completely before slicing. It will firm up once chilled.
Enjoy at room temperature or warm with double cream or coconut cream and fresh berries.

Thermomix Method

Preheat your oven to 180℃.
Grate your sweet potato, 5 seconds, speed 5. Place in a lined or fine sieve and press to remove the moisture (roughly)
Melt your butter or oil (if required) 1 minute, temp 90, speed 3.
Add back the sweet potato, sweetener, eggs, vanilla, and mix to combine 10 seconds, speed 4.
Add the cacao, bicarb and baking powder and mix 5 seconds, speed 3.
Add the coconut flour and mix 5 seconds, speed 3. Coconut flour absorbs a lot of liquid so you should only need the two tablespoons. Your batter should be the consistency of a thick, airy (cake like) batter. Let it sit for a minute and if it still seems a little wet, add more coconut flour teaspoon by teaspoon.
Continue from point 6 above.

Store

Store in the fridge in an airtight container or you can also freeze them.

Notes

Low-fructose

Sweeten with rice malt syrup.

Dairy-free

Use macadamia nut oil or coconut oil rather than butter.

Coconut-free

Replace the coconut flour with double the amount of spelt flour.

Another vegetable

I've also substituted the sweet potato with grated beetroot, carrot, zucchini or pumpkin - all equally delicious.

No berries

My son has recently decided he doesn't like fruit cooked into anything (kids!!) so these are now no longer 'berry nice' and simply 'very' nice brownies! Feel free to leave the berries off if you'd rather.

"OMG OMG OMG....just stumbled across your recipe in Haven magazine last night for "Berry Nice Brownies"....made them tonight and they were a HUGE hit for my hubby's birthday - kids and husband LOVED it ! Yum !!! So pleased I found your site !!"

Mish's Thermie Gold Coast

These are a favourite in our household, how about yours? Love to hear your feedback in the comments below (if you could rate this recipe that would be fabulous too).