Walnut brownies are fudgy and thick brownies filled with nutty and crunchy walnuts! They come together in one bowl and are guaranteed to satisfy your chocolate craving!
When I think of a dense and thick brownie, I can’t help but think of these fudgy walnut brownies. They are so good!
Before baking, these decadent brownies have walnuts and chocolate chips mixed in and sprinkled on top!
This recipe makes 9 delicious brownies squares with that perfect crinkle top we all love.
Why this recipe works
Easy to make – No electric mixer needed!
Fudgy – These are thick and dense brownies. If you’re looking for thin brownies, this is not the recipe for you!
Simple ingredients – This recipe combines a few basic ingredients that are probably already sitting in your pantry!
Here are a few of the staple ingredients we’ll be using in this recipe
Eggs – This helps provide that crinkle brownie top we all love.
Cocoa powder – Use unsweetened cocoa or natural cocoa to help balance the sweetness.
Butter – I always use unsalted. This will be melted. Using butter in brownies helps keep them soft and chewy.
White sugar – Make sure it’s granulated white sugar, and not icing sugar!
Walnuts – Adds a nice ‘crunch’ and nuttiness to the brownies. I chopped mine up and added it into the batter as well as sprinkled some on top before baking.
Step by step instructions
Step 1 – Prep. Grease the pan. For easy removal of the brownies, place parchment paper on the bottom and 2 sides of the pan. Grease again and then set aside.
Step 2 – Melt butter, chocolate chips, and sugar. In a large heat proof bowl, melt the butter, white sugar, and 3/4 cups of the chocolate chips. Melt on low heat and stir.
It’s okay if it’s a bit grainy because of the white sugar.
Step 3 – Add in eggs. Whisk in eggs very well. This adds air into your batter which helps create that crackle top. Then whisk in the vanilla.
Step 4 – Add in dry ingredients. Toss in the flour, baking powder, cocoa powder, and salt. Using a spatula, gently stir until no dry streaks appear.
Step 5 – Mix in add-ins. Toss in the remaining chocolate chips and chopped walnuts and stir just a few times. Don’t over mix the batter!
Step 6 – Pour and bake. Transfer the batter into the prepared pan and spread evenly. Top with extra walnuts and chocolate chips (optional).
Bake the brownies for 45-50 minutes or until a toothpick comes out slightly fudgy. If it is still wet after this, bake for 5 minute intervals. Mine took 52 minutes exactly.
The brownies still bake in the pan as they cool down. Therefore it’s best to wait until they’re completely cooled before slicing. If you cut them while while they’ll fall apart.
Serve by itself, or with ice cream! Enjoy!
Expert Baking Tips
Here are a few expert baking tips from my kitchen to yours
- Use a gram scale for most accurate measurements. Especially for the dry ingredients!
- When you are making the brownies, you need to gently fold the rest of the ingredients after the eggs are beaten. Use a spatula, and not a whisk.
- Line the bottom and two sides with parchment paper. Grease the other two sides. This will allow for the easiest removal from the pan.
- Use a double boiler method to melt the chocolate chips, butter, and sugar together. This guarentees the butter won’t burn.
Can I use a chocolate bar instead of chocolate chips?
Yes! Just make sure you measure it in grams so it’s equivalent to the chocolate chips (270g).
Do I have to add walnuts?
No! They do add a nice crunch to them though.
Do I have to add that much sugar?
Yes. If you know me, you know I try to use as little sugar as possible in my recipes. This one requires 1 1/2 if you want that crinkle top and fudgy texture. The brownies also have a lot of cocoa powder for balance.
Why did my brownies sink?
This means that the brownies were too under done. Even if the edges look set, you have to make sure the middle is too because that takes the longest to bake. Mine took 52 minutes.
Check out these other recipes
- Cinnamon Apple Oatmeal Cookies
- Nutella Pumpkin Cookie Bars
- Chocolate Espresso Walnut Cookies
- Apple Pumpkin Crumble Cake
Fudgy Walnut Brownies
- Preheat the oven to 350℉/180℃. Grease an 8×8 inch square pan. For easy removal of the brownies, place parchment paper on the bottom and 2 sides of the pan. Grease again and then set side.
- Doing a double boiler method, in a large heat-proof bowl add white sugar, 3/4 cups of the chocolate chips, and butter. Melt and stir on low to medium heat until well combined.1 cup butter, 1 1/2 cups white sugar, 1 1/2 cups semi-sweet chocolate chips
- Remove from heat and allow to cool for 10 minutes. Once warm and not hot, add in eggs and vanilla and whisk in.4 eggs, 2 tbsp vanilla
- Toss in the flour, baking powder, salt, and cocoa powder. Using a spatula, gently fold until no dry streaks appear. Don't overmix!3/4 cups cocoa powder, 1 cup all-purpose flour, 1/2 tsp baking powder, 1/2 tsp salt
- Add in chopped walnuts and remaining chocolate chips. Stir in a few times.1/2 cup chopped walnuts, 1 1/2 cups semi-sweet chocolate chips
- Transfer into the prepared pan and spread evenly. Sprinkle extra walnuts and chocolate chips if desired.
- Bake the brownies for 45-50 minutes. A toothpick inserted should come out fudgy. If it is wet, it isn't ready yet. Continue to bake at 5 minute intervals until fudgy in the middle, and the edges are set.
- The brownies continue to bake as they cool in the pan. Allow them to sit until cooled. Slice, and enjoy!
- Store the brownies on your counter for 3 days or in the fridge in an airtight container for 7.