Simply the best walnut brownies with the straightaway recipe in fewer steps and with simpler ingredients. The batter could be put together in 10 minutes. The walnut brownie tastes amazingly gooey when warm and scrumptiously fudgy when cold with a chewy side and a fudgy center with a nutty crunch.
Did you notice that papery crust and crisp base with a gooey center? I should've waited until the walnut brownies cooled completely before slicing and shooting the photos but I couldn't make my kids wait so long so I had to slice it after about 45 minutes while it was still warm. But I must say it tastes amazing even refrigerator is cold.
I have baked brownies for 20 years. And have tried switching a lot of ingredients. I must confess that my taste buds have evolved from a cakey brownie lover to an indulgent chewy fudge brownie lover in this journey.
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Why do we love this recipe?
If you are looking for a minimalist pantry brownie, check out this brownie recipe will oil. If are looking to indulge in the decadent fudgy walnut brownies, this recipe is for you. A true keeper, I must say. I used the same brownie base for my caramel brownie without adding walnut.
And walnuts are not to be underestimated. The nutty toasted flavor is delightful crunch here and there in the Chocolate brownie. I just can’t convince you enough to make these when you really want to treat someone or spoil yourself.
Beware! These are decadent and may end up on your waist. I make these to treat kids and also send love to friends and family.
If you love chocolate you must try my chocolate biscuit cake and chocolate salami.
Ingredients
The image is actually showing the ingredient. Below you can find more about the ingredients in the walnut brownie recipe.
- Butter:Â Use unsalted butter for this recipe. If using salt, skip the salt in the recipe.
- Eggs:Â Use room-temperature eggs. Using a hand whisk works well. If using an electric beater, do not overbeat. Overbeating can fill too much air in them making your brownies rise too much like a cake.
- Sugar: You may use icing sugar or powdered sugar for this recipe. If you grind your own sugar, measure powdered sugar. Do Not measure granulated sugar, and then grind it afterward. Otherwise, your brownie will be too sweet.
- Brown sugar: It gives that decadent deep caramel taste and moist texture to the brownie. If you are short on brown sugar, white sugar can do.
- Plain Flour: Use fresh flour.
- Cocoa Powder: Use good quality cocoa powder for the best taste like Hershey's dark cocoa.
- Salt: A pinch of salt helps bring out all that lovely flavors.
- Walnuts: Use raw walnuts as they fairly get toasted as the brownie bakes. You can add extra walnuts on top if you like.
How to make it?
Ok! That's the recipe for my decadently fudgy, chewy Chocolate walnut brownies. Something you would want to bake again and again.
Prepare 8-inch square or 9-inch square baking dish with butter paper. Leave the edges hanging so can lift the Chocolate walnut brownie easily.
- Preheat the oven to 350 F and line a 9x9 inch or 8x10-inch baking tray with butter paper.
- In a heavy bottom pan on low heat, melt butter and chocolate. Remove pan from heat until the chocolate starts melting. It will continue to melt in the hot pan.
- Transfer the mix to a mixing bowl. Whisk in brown sugar and white sugar. This will cool down the chocolate mixture.
- Add eggs and salt. Whisk well until combined and sugars are dissolved. I used hand whisk. Watch video.
- Sift flour and cocoa powder into the bowl. Also, add the chopped walnuts and incorporate them with the help of a spatula. The mixture will be very thick now.
- Transfer the brownie batter to the lined baking tray.
- Bake for 25-35 minutes on the center shelf of the oven. Start checking after 25 minutes and bake until the center is just set. Test by inserting a toothpick. If you see liquid batter on it. Cook for another 5 minutes. If you see wet crumbs on a toothpick. Immediately remove the brownie from the oven and let it cool completely in the pan for a few hours.
- Then, remove the walnut brownies from the tray and slice it into 2x2-inch squares.
Did you see those chewy sides of the walnut brownies? Upon cooling as you get your hands on it from the fridge, these are fairly dense and nutty with a fudgy center and chewy sides.
Tips
- Spoon and level to measure: Spoon ingredients like flour and cocoa powder in the measuring cup then level it by sliding a knife over it. This helps to measure ingredients correctly without overpacking.
- Mix the dry and wet ingredients with a spatula not whisk. Mix until just combined and avoid over-mixing which can form gluten strands making your walnut brownies tough rather than soft.
- Timing matters in any fudge brownie recipe: Start checking after 25 minutes. When the brownie is set and no more jiggling upon shaking and doesn't show liquid batter on the toothpick. It is ready. 5 minutes later you'll have a slightly chewy walnut brownie. And a little longer, you've overbaked it. Because baking continues in the hot dish.
Recipe FAQs
Yes! I recommend using brown sugar but you can have a good brownie even without it.
It’s a personal choice. You could switch walnuts for pecan, macadamia, pistachio, cashew, or hazelnut. If you wish to skip nuts altogether consider adding raisins or cranberries.Â
Yes! Use two separate pans to bake or use a large pan of 9x13 inches.
If you try these Walnut Brownie recipe, I'd LOVE to hear your feedback in the comments. Your 5-ratings motivate me to do my best. Stay connected for more recipes and videos on Facebook, Instagram, Pinterest, and Youtube.
📖 Recipe
Walnut Brownies
Equipment
- 9 x 9 inch baking tray or 8 x 8 inch baking tray.
Ingredients
For brownies
- â…” cup (100g) bitter sweet chocolate
- ¾ cup (170g) unsalted butter
- 1 cup (138g) powdered white sugar
- ¾ cup (200g) brown sugar, loosely packed
- 3 egg
- ¾ cup (70g) cocoa powder
- 1 cup (114g) all purpose flour
- ½ cup walnuts, chopped
Instructions
- Preheat oven at 350 F and line a 9 x 9 inch or 8 x 10 inch baking tray with baking paper.
- In a heavy bottom pan on low heat, melt butter and chocolate.
- Whisk in brown sugar and white sugar.
- Transfer the mix to a mixing bowl. Â Add eggs, salt. Whisk lightly until combined.
- Sift flour and cocoa powder in the bowl. Also add the chopped walnuts and incorporate with help of a spatula. The mixture will very thick now.
- Transfer the brownie batter to the baking tray.
- Bake for 25-35 minutes until the center is just set. Test by inserting a toothpick after 25 minutes. If you see liquid batter on it, cook for another 5 minutes. If you see wet crumbs on a toothpick. Immediately remove the brownie from the oven and let it cool.*30-35 minutes for a 8-inch pan. *25-30 minutes for a 9-inch pan.
- Let the brownie cool completely in the pan then slice. Then, remove the brownie from the tray and slice it into 2x2 inch squares.
Notes
- Butter: Use unsalted butter for this recipe. If using salted butter, skip the salt in the recipe.
- Eggs:Â Use room temperature eggs.
- Sugar: You may use icing sugar or powdered sugar for this recipe. If you grind your own sugar, measure powdered sugar. Do Not measure granulated sugar, and then grind it afterward.Â
- Brown sugar: If you are short on brown sugar, white sugar can do.
- Cocoa Powder:Â Use good quality cocoa powder for the best taste like Hershey's dark cocoa.
- Walnuts: Use raw walnuts. You can add extra chopped walnuts on the surface if you like.
Lamiya says
Hello Mariam,
looks so yummy. so which brand of chocolate and cocoa do you suggest?
Mariam Sodawater says
Hi Lamiya,
Hershey's dark cocoa is a good brand of cocoa available worldwide. Just try to get your hands on quality products. I used GBC for cooking chocolate which is available in my city and tastes good without being very sweet. Use any good chocolate like Hershey, Lindt, or any quality brand of Belgium or Swiss chocolate is good enough.
Ruqaiya says
I want to increase this recipe by half? So shall I add six eggs or four eggs would work fine? Plz plz reply
Mariam Sodawater says
Hi Riqaiya, sorry I missed your comment. You'll need to add 6 eggs.