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Walnut Brownies

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Walnut Brownies

Walnut Brownies
Yield16 brownies
Prep15 minutes
Bake30-35 minutes
LevelBeginner
Texture goal
Fudgy chocolate brownies with a crisp top and crunchy walnut pieces throughout.

These walnut brownies combine rich, fudgy chocolate with the satisfying crunch of toasted walnuts. Perfect for anyone craving a classic brownie with a nutty twist.

Why you'll want it now, A rich chocolate hit with the added crunch of toasted walnuts makes these brownies irresistible.

Why this recipe works

Toasting the walnuts enhances their flavor and provides a delightful contrast to the fudgy chocolate base. A mix of melted chocolate and cocoa powder gives these brownies their deep, rich chocolate taste.

Equipment

  • 8 x 8 in (20 x 20 cm) baking pan
  • parchment paper
  • mixing bowls
  • whisk
  • spatula

How to make it

  1. Preheat your oven to 350°F (175°C). Line an 8 x 8 in (20 x 20 cm) baking pan with parchment paper, leaving an overhang for easy removal.
  2. In a large mixing bowl, whisk together the melted butter and granulated sugar until well combined.
  3. Add the eggs one at a time, whisking well after each addition, then stir in the vanilla extract.
  4. In another bowl, sift together the flour, cocoa powder, salt, and baking powder. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  5. Fold in the toasted walnuts, ensuring they are evenly distributed throughout the batter.
  6. Pour the batter into the prepared baking pan, smoothing the top with a spatula.
  7. Bake in the preheated oven for 30-35 minutes. Begin checking at 30 minutes.
Enjoy these walnut brownies with a glass of milk or a scoop of vanilla ice cream for a truly indulgent treat.

How you'll know it's ready

You'll know they're ready when the edges look set and a toothpick inserted into the center comes out with a few moist crumbs (but not wet batter).

Convection oven? (and if you don't have one)

If using a convection oven, reduce the temperature to 325°F (160°C) and start checking for readiness a few minutes earlier.

Walnut Brownies

Troubleshooting

  • If your brownies are too dry, they may have been overbaked. Check them a few minutes earlier next time.
  • If the top isn't forming a crisp layer, ensure you're using the right amount of sugar and baking at the correct temperature.
  • For uneven baking, make sure your oven rack is centered and your pan is properly placed in the oven.
  • If the walnuts sink to the bottom, ensure they are evenly coated in the batter before baking.

Storage

Store brownies in an airtight container at room temperature for up to 4 days. For longer storage, wrap individual pieces in plastic wrap and freeze for up to 3 months.

Make ahead

You can prepare the batter ahead of time and refrigerate it for up to 24 hours before baking. Let it come to room temperature before baking.

Variations

Frequently asked questions

Can I use a different type of nut?
Yes, pecans or almonds work well as substitutes for walnuts.
How do I toast walnuts?
Spread walnuts on a baking sheet and bake at 350°F (175°C) for about 8-10 minutes, stirring occasionally, until fragrant.
Can I freeze these brownies?
Yes, wrap them individually in plastic wrap and store in a freezer-safe bag for up to 3 months.
Why are my brownies cakey instead of fudgy?
Make sure you're measuring your flour correctly and not overbaking. Fudgy brownies rely on a higher fat-to-flour ratio.
Recipe from softsweetdough.com · Soft, sweet desserts worth every bite.