Walnut Brownie
Lunch • Singapore
How to Make Walnut Brownie (Traditional & Healthy Version)
Walnut Brownies are a beloved treat in many Singaporean bakeries and kopitiams, offering a delightful fusion of Western-style desserts and local taste preferences. In Singapore's vibrant hawker culture, you'll often spot brownies alongside traditional kueh and cakes, showcasing the city’s openness to global influences. The rich, chocolatey aroma of freshly baked brownies wafting through a busy kopitiam is truly irresistible, especially when paired with a cup of kopi or teh. This healthier take on the classic Walnut Brownie is designed for the health-conscious food lover, using less sugar, whole grain flour, and heart-healthy walnuts. The result is a moist, fudgy dessert that doesn’t compromise on taste or texture. In recent years, Walnut Brownies have become a staple at Singaporean lunch cafes and even as a lunchbox treat for busy professionals. By using quality ingredients and a mindful approach, this recipe reflects Singapore's unique culinary scene—where tradition meets innovation, and global influences are harmoniously blended with local flair. Whether enjoyed as a mid-day pick-me-up or as a guilt-free dessert after a hawker centre meal, these brownies are a testament to Singapore’s food evolution and its health-conscious trends.
Ingredients(for 1 large brownie square (approx. 80g each))
- 1/2 cup Wholemeal flour (for added fibre)
- 1/4 cup Cocoa powder (unsweetened)
- 1/4 cup Brown sugar (use less for lower sugar)
- 1/2 tsp Baking powder
- 1/8 tsp Salt (fine sea salt)
- 1/4 cup Olive oil (or canola oil)
- 1 large Egg (or flax egg for vegan)
- 1/4 cup Low-fat milk (or unsweetened soy milk)
- 1 tsp Vanilla essence
- 1/3 cup Walnuts (roughly chopped)
Instructions
- 1
Preheat your oven to 175°C (350°F). Line a small square baking pan with parchment paper for easy removal.
5 minutes
Lining the pan helps prevent sticking and makes cleanup easier.
- 2
In a large bowl, whisk together wholemeal flour, cocoa powder, brown sugar, baking powder, and salt until well combined.
2 minutes
Sift cocoa powder to remove lumps for a smoother batter.
- 3
In a separate bowl, whisk olive oil, egg, low-fat milk, and vanilla essence until smooth.
3 minutes
Ensure wet ingredients are at room temperature for even mixing.
- 4
Pour wet ingredients into the dry mixture. Stir gently with a spatula until just combined—do not overmix.
2 minutes
Overmixing can make brownies tough; mix until you see no dry streaks.
Why This Dish is Healthy
By using wholemeal flour and olive oil, this Walnut Brownie is lower in saturated fat and higher in fibre than traditional recipes, supporting heart health and satiety. Unsweetened cocoa is rich in antioxidants, while walnuts provide omega-3 fatty acids. The recipe is portion-controlled, making it a smart choice for those tracking calories or seeking a healthier dessert option in Singapore’s dynamic food scene.
These Walnut Brownies are made with wholemeal flour, supplying dietary fibre that promotes good digestion and steady energy release. Walnuts are a powerhouse of healthy fats, plant-based protein, magnesium, and antioxidants—supporting heart and brain health. Using olive oil instead of butter reduces saturated fat, while low-fat milk helps keep total calories in check. This recipe is vegetarian and can be adapted to be vegan-friendly, making it suitable for a variety of diets. The controlled use of sugar keeps it lighter without sacrificing flavour.
Pro Tips
- 💡Tip 1: Toast walnuts before adding for a deeper, nuttier flavour.
- 💡Tip 2: For extra moist brownies, do not overbake; slightly underbaked is better.
- 💡Tip 3: Add a pinch of local sea salt on top before baking for enhanced chocolate flavour.
Storage & Serving
Store brownies in an airtight container at room temperature for up to 2 days or refrigerate for up to 1 week. For best texture, warm briefly before serving.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 350.0 kcal |
