William Davis, MD, is a preventive cardiologist whose unique approach to diet allows him to advocate reversal, not just prevention, of heart disease.
He is the founder of the 
If you haven’t already signed up for the Wheat Belly newsletter, please do so (left navigation bar). This was the recipe that we sent out recently. For anyone who hasn’t yet signed up, I reproduce it here.
Richer than a cookie, heavier than a muffin, brownies are ordinarily an indulgence that leaves you ashamed of your lack of restraint. Have one . . . or two or three, and you will surely pack on a pound of belly fat.
But these mocha walnut brownies, as with other recipes I provide, will not pack on the pounds. With no wheat to trigger appetite, nor any readily-digestible carbohydrate to generate blood sugar highs and lows, you can have a nice brownie or two or three and nothing bad happens: You don’t send blood sugar sky-high, don’t trigger formation of small LDL particles and triglycerides, you don’t trigger appetite, you don’t gain a pound of belly fat. You simply have your brownie(s) and enjoy them.
Serve these brownies plain or topped with cream cheese, natural peanut or almond butter, or dipped in coffee.
Ingredients:
8 ounces unsweetened baking chocolate (100% chocolate)
4 tablespoons coconut oil or butter, melted
2 large eggs, separated
½ cup coconut milk (or sour cream)
2 teaspoons vanilla extract
2 cups ground almonds
2 tablespoons coconut flour
1 cup chopped walnuts
¼ cup unsweetened cocoa powder
2 teaspoons instant espresso powder (or plain dried instant coffee)
Sweetener equivalent to 1 cup sugar or to taste (e.g., liquid stevia, Truvía, erythritol)
Preheat oven to 350º F.
Melt chocolate using double boiler method or in 15-second increments in microwave. Stir in melted coconut oil or butter.
In small bowl, beat egg whites until frothy. Add egg whites, egg yolks, coconut milk, and vanilla extract to chocolate mixture and mix thoroughly by hand.
In separate bowl, combine ground almonds, coconut flour, walnuts, cocoa powder, espresso, and sweetener. Mix thoroughly.
Add dry mix to chocolate mix and mix together thoroughly. If dough is too stiff, add additional coconut milk, one tablespoon at a time.
Place mixture in 9-inch square baking pan and bake for 25 -30 minutes or until toothpick withdraws dry.
I made these brownies today, but cut the recipe in half since I was trying a new recipe. Texture was very good, but for those of you who think they came out too bitter, I too was worried when I saw the amount of bitter chocolate going into the recipe (double the amount of a regular brownie recipe). I also agree that they are bitter, but I believe it is due to the large amount of bitter chocoate + cocoa rather than to a lack of sweetner. I am a dark chocolate lover, but even this was too much. Next time I make these (and I plan to), I will cut the bittersweet chocolate in half. It will also allow me to use less artificial sweetner (I used Truvia packets). I also didn’t have espresso on hand, but since I “cold brew” my decaf coffee, I have concentrated coffee ready in my frig. I added it by the tablespoon until the brownies were a good spreading consistancy. All in all, once I get the chocolate/sweetener ratio to my liking, I can see this recipe becoming one of my regulars. By the way, since reading Dr. Davis’s book last week, I have lost more weight in one week than I have in 2 months of agonizing over calories. Thanks!
Just made these. I agree with Marcia a little to bitter. I used Truvia as my sugar as that is what we are used to. I did add a lot more sweetener then what recipe called for and I used unsweetened almond milk instead of coconut milk. Also used more of the milk too, just eyeballed that till I thought it was spreadable enough to pour in the pan. I am going to make this again but maybe like Marcia said with half the chocolate. I think it could be a real good dessert. Also what do think of using almond flour instead of ground almonds? Just a thought.
Works just fine, Janelle.
As you are learning, you may need to alter the quantity of liquid when you change “flours.”
Yummy! Just made these over the weekend and they are so delicious! Nutty, moist and great with a cup of coffee or tea. I forgot the instant coffee, so mine are just chocolate, but they are rich. I read other WBers’ suggestions to cut down on the pure chocolate (since i am not a fan of bitter chocolate) so only added 5oz of melted chocolate and the normal amount of cocoa powder. I had one for lunch today and I feel no guilt!! Love this way of life!
Thanks, Cynthia!
Life is good . . . minus wheat!
I just made the mocha walnut brownies from the new cookbook. This recipe differs from recipe mentioned above. In the book they forget to say add sugar, listed in ingredients, but not mentioned thereafter, so I forgot to add, mine came out soaking in butter, which I had to drain off the top……didn’t taste yet. Did I do something wrong, besides forgetting the sugar substitute?
I have your recipe book and the Mocha Walnut Brownies recipe is different than this one. Which one is correct or better? The one in the book does not call for almond flour or ground almonds, but has golden flaxseeds. It also only calls for 1/2 teaspoon of liquid stevia. I read a lot of the reviews about the sweetness of the brownies and before I tried it I just wanted to make sure there weren’t any typos on the recipe. Thanks,
Marti