Frosted fudgy walnut brownies from Be a Plant-Based Woman Warrior: Live Fierce, Stay Bold, Eat Delicious (page 299) by Jane Esselstyn and Ann Crile Esselstyn

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Notes about this recipe

  • robin_gemtnj on April 25, 2026

    We love this recipe. I do find a bit of extra moisture helps the texture.

  • NicoleBrown on November 16, 2025

    Wow; these are so good! 1.5 cups of maple syrup did feel like a bit of an extravagance. Baked an extra 15 minutes for 45 minutes total. They were still pretty fudgy and probably could have even gone for another 5. Used a 9x9 ceramic baking pan.

  • Sandraella on September 22, 2024

    Have been making this for years now. They’re off the charts and single-handedly kept me vegan when I first cut out animal foods. A little goes a long way, as they’re very rich, so I cut them into 1” bite size pieces. Keep them in the freezer —you’ll be glad you did as the texture is better. I leave it on the counter a minute or two then gobble it up.

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