I don't know about you, but I love brownies. They're fudgy, soft, and so delicious. These mixed nut brownies are great straight out of the oven with a glass of milk. But, what makes these brownies so special? Chocolate syrup.
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This recipe was developed when I had a craving for brownies, but I had no cocoa powder. I was also all out of chocolate chips and baking chocolate. Luckily, I had some chocolate syrup in the refrigerator and decided to give it a go. The result is an extra soft, warm, and gooey brownie.
Typically, brownies are topped with almonds or walnuts, but I didn't have either of those nuts. I only had mixed nuts -- cashews, pistachios, peanuts, and almonds. 30 minutes later, I discovered that mixed nuts are the perfect topping for brownies!
If you're looking for more chocolate recipes, check out my mixed nut chocolate bites, brown butter chocolate chip cookies, and my vegan chocolate pudding.
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Ingredients
- Unsalted butter
- Granulated sugar
- Chocolate syrup
- Salt
- Vanilla extract
- Eggs
- Gluten-free flour I used King Arthur's
See recipe card for quantities.
Instructions
Preheat the oven to 325 degrees and grease an 8x8 square baking pan.
In a large bowl, whisk the melted butter and eggs together. Add sugar and whisk until combined.
Add the chocolate syrup and vanilla extract to the mixture and whisk.
Grab a spatula and fold in the gluten-free flour. Mix until there are no flour pockets left in the batter.
Pour the brownie batter into the prepared baking pan and top with the mixed nuts.
Bake in the oven for 30-40 minutes or until a toothpick comes out clean from the center of the pan.
Store at room temperature in an airtight container for up to three days.
Hint: A lot of times, gluten-free baked goods are dry because the gluten-free flour mixtures contain ingredients that soak up moisture. In this recipe, the chocolate syrup keeps the brownies moist.
Substitutions
- Mixed nuts - instead of mixed nuts, you can use walnuts, almonds, coconut shavings, or anything you have on hand.
Variations
- Plain - don't use the mixed nuts for plain brownies.
See this peanut butter and jelly brownie recipe on my website!
Equipment
- Glass mixing bowl
- 8x8 inch baking pan
- Whisk
- Spatula
FAQ
Bake in the oven for 30-40 minutes or until a toothpick comes out clean from the center of the pan.
You can top the brownies with anything you have on hand. Or, omit the mixed nuts completely and have plain brownies.
A lot of times, gluten-free baked goods are dry because the gluten-free flour mixtures contain ingredients that soak up moisture. In this recipe, the chocolate syrup keeps the brownies moist.
Storage
Store the brownies at room temperature in an airtight container for up to three days.
Top tip
Line the baking pan with parchment paper so the brownies are easy to remove from the pan.
The Best Mixed Nut Brownies (Gluten-Free)
Ingredients
- 10 tablespoons unsalted butter melted
- 1 ¼ cup granulated sugar
- ½ cup chocolate syrup
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 2 eggs
- 1 ½ cup gluten-free flour
- ½ cup mixed nuts or nuts of your choice
Instructions
- Preheat the oven to 325 degrees and grease an 8x8 square baking pan.
- In a large bowl, whisk the melted butter and eggs together. Add sugar and whisk until combined.
- Add the chocolate syrup and vanilla extract to the mixture and whisk.
- Grab a spatula and fold in the gluten-free flour. Mix until there are no flour pockets left in the batter.
- Pour the brownie batter into the prepared baking pan and top with the mixed nuts.
- Bake in the oven for 30-40 minutes or until a toothpick comes out clean from the center of the pan.
- Store at room temperature in an airtight container for up to three days.
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