There’s nothing quite like biting into a gooey, fudgy brownie with a rich chocolatey flavor. It’s the ultimate dessert, and this recipe happens to contain impressive nutrients. The walnuts, which give these brownies texture and body, offer omega-3 fatty acids, copper, manganese, and they have a low-glycemic index. Essentially, this helps to prevent blood sugar levels from spiking. We aren’t saying that you should go overboard and eat the whole brownie tray, but you can enjoy a brownie square guilt-free.

There is one distinction when it comes to the ingredient list. Raw cacao powder is not the same thing as cocoa powder. The difference comes down to the heat. One is not spicier than the other; rather, cocoa powder is processed at much higher temperatures and typically contains sugar and dairy. Cacao powder comes from fermented cacao beans that do not undergo roasting. The result is a bitter powder that has an impressive nutritional profile. Both start out as beans from the cacao plant, but they part ways after harvest.

Before you make the recipe, make sure to purchase desiccated coconut, not shredded coconut in the bakery aisle at a store. Shredded coconut often contains added sugars and processed ingredients. Desiccated, or dried, coconut is dehydrated coconut. There are not excess sugars or processed ingredient involved with that process. You can chop it up finely and top your brownies. Not only does this add a nutty flavor and textural element, but it also gives the brownies a more enticing look.