Ingredients

  • 1 cup walnuts
  • ½ cup rolled oats
  • 2 tbsp unsweetened cocoa powder
  • 1 tbsp honey
  • 1 tsp vanilla extract
  • Pinch of salt (optional, but recommended)
  • 1–3 tbsp milk or water, only if needed to help the mixture bind

For topping

  • 1–2 tbsp cocoa powder
  • A few chopped walnuts, optional

Instructions

  1. Prepare the pan
    Line a small loaf pan or 6-inch square pan with parchment paper. This makes the brownies easier to remove.
  2. Grind the dry ingredients
    Add the walnuts and oats to a food processor. Pulse until they become a coarse, flour-like mixture. Don’t over-process into walnut butter.
  3. Add the chocolate ingredients
    Add the cocoa powder, honey, vanilla, and salt. Process again until the mixture starts clumping together.
  4. Check the consistency
    The mixture should be sticky enough to hold together when squeezed.
    • If it’s too dry or crumbly, add 1 tablespoon of water or milk at a time, processing after each addition.
    • Don’t add too much liquid—the finished mixture should be thick and fudgy, not wet.
  5. Press into the pan
    Transfer the mixture to the lined pan. Press it down very firmly and evenly using the back of a spoon, spatula, or the bottom of a glass.
  6. Add the topping
    Dust the top with cocoa powder and sprinkle with chopped walnuts if desired.
  7. Chill ❄️
    Refrigerate for 1–2 hours, or until firm.
  8. Slice and serve
    Remove from the pan and cut into squares or bars.

⭐ For brownies like the ones in the picture

For a more fudgy, chunky texture, reserve about ¼ cup of the walnuts, roughly chop them, and stir them into the mixture at the end rather than processing all the walnuts.

Storage: Keep refrigerated in an airtight container for about 5–7 days. You can also freeze them for up to 1 month.

Yield: About 8–12 small brownies, depending on how you cut them