Walnut Brownies
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With just 9 simple pantry ingredients, you can make these super fudgy and rich chocolate walnut brownies! These gooey brownies are made in one bowl, and you don’t need a mixer. They’re packed with chocolate flavor and crunchy walnuts!
Chocolate brownies packed with walnuts are such a nostalgic treat for me! Just like my triple chocolate brownies, these chocolate walnut brownies are a breeze to make and are ready in under 45 minutes.
You don’t need any fancy equipment to make these brownies, just a bowl and a whisk! I always love a recipe where I don’t have to pull out the stand mixer.
Why You’ll Love These Walnut Brownies
- You only need 9 simple ingredients that I bet you already have in your kitchen.
- These brownies are extra gooey and fudgy, no dry brownies here!
- You can easily make these brownies dairy-free, so they’re perfect if you have food allergies!
Ingredients Needed
- Butter: You can use regular butter or dairy-free butter if you’re dairy-free like me.
- Cocoa Powder: You can use either Dutch-processed cocoa powder or natural cocoa powder. If you use Dutch-processed cocoa, it’ll give your brownies a deeper chocolate flavor!
- Vanilla: Try to use real vanilla extract if you can! It makes all the difference.
Step by Step Instructions
Step 1: Preheat your oven to 350°Fahrenheit and line an 8×8-inch baking pan with parchment paper. Make sure the parchment paper is having over the sides so you can easily take the brownies out. Chop up your walnuts.
Step 2: In a large mixing bowl, whisk the melted butter with the granulated sugar and light brown sugar. You want it to create a thick paste.
Step 3: Add the eggs and vanilla extract and mix again.
Step 4: Add the flour, cocoa powder, and salt. Whisk until just combined, making sure not to overmix!
Step 5: Stir in 1 cup of chopped walnuts, leaving the remaining ¼ cup to the side.
Step 6: Pour the brownie batter into your pan. Sprinkle over the remaining walnuts. Bake in the preheated oven for 30-40 minutes.
Step 7: You’ll know your brownies are done when a toothpick inserted in the middle comes out with wet crumbs (but not batter!). Let the brownies cool completely in the pan before removing and slicing.
How to Get Bakery-Style Brownies
Here are a few tips to make sure you get those bakery-worthy brownies. Make sure to mix the melted butter with the sugars until you get a thick paste. This is going to help give us that shiny crinkly brownie top we all want!
When adding the dry ingredients, only mix until just combined. Overmixing the brownie batter can change the texture of the brownies.
Finally, make sure not to overbake your brownies!
Expert Tips
- I always recommend weighing out your flour and cocoa powder with a kitchen scale. It’s so easy to add too much flour, which will make your brownies dry. If you don’t have a kitchen scale, then make sure to use the scoop and level method to weigh out both your flour and cocoa powder!
- I recommend using an aluminium baking pan if you can, as they conduct heat better. If you use a glass baking pan, just note that it will take longer in the oven to bake.
- Let the brownies cool completely in the pan. If you try to slice or remove them from the pan while warm, they’ll fall apart.
- Serve these walnut brownies with a scoop of vanilla ice cream and a sprinkle of walnuts!
Storage Instructions
Store the unsliced brownies, covered with foil, for 3-4 days. Once sliced, store in an airtight container at room temperature.
More Brownie Recipes You’ll Love
If you make this recipe, let me know how it went in the comments below, I’d love to hear from you! You can also tag me on Instagram or Facebook so I can check it out!
Walnut Brownies
Ingredients
- ¾ cup (158 g) butter, melted, (regular or dairy free)
- ¾ cup (150 g) light brown sugar
- 1 cup (200 g) granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- ¾ cup (64.5 g) unsweetened cocoa powder
- ½ cup + 3 Tablespoons (88 g) all-purpose flour
- 1¼ cup (125 g) walnuts, chopped (separated)
Instructions
- Preheat the oven to 350°Fahrenheit and line an 8×8 baking pan with parchment paper. Make sure the paper is hanging over the sides of the pan so you can easily remove the brownies once they’ve cooled. Roughly chop your walnuts and set aside.
- In a large bowl, whisk together the melted butter, granulated sugar and light brown sugar. Whisk until the mixture forms almost a paste and is quite thick – this is going to give you that crinkly brownie top!
- Add the eggs and vanilla extract, whisking once more.
- Add the dry ingredients – the flour, cocoa powder and salt. Whisk until just combined – you don’t want to over mix the brownie batter as that would change the texture of the brownies!
- Stir in 1 cup chopped walnuts, leaving the remaining ¼ cup for topping.
- Pour the brownie batter into your prepared pan. Sprinkle the remaining chopped walnuts on top. Bake for 30-40 minutes.
- A toothpick inserted in the middle of the brownies should come out with some wet crumbs, but not completely covered in batter. Let the brownies cool completely in the pan before removing and slicing.
Notes
The calorie information provided for this recipe is an estimate. The accuracy of the calories listed is not guaranteed.
Amazing! Tasted so food and loved the part when I ate the walnuts they taste so good!
So happy you enjoyed these, thank you!