Chocolate Walnut Brownies
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If you love fudgy brownies, these chocolate walnut brownies are a must. Rich cocoa flavor, shiny crackly tops, melty chocolate chips and crunchy walnuts in every bite.
Fudgy Homemade Chocolate Walnut Brownies
These homemade chocolate walnut brownies are thick, rich and perfectly fudgy with crisp edges and a soft, melty center. Browning the butter gives them even more chocolate depth, and the mix of chopped walnuts and chocolate chips adds great texture in every bite. They’re easy enough for a weeknight dessert and always a hit at potlucks, parties and family dinners.
If you’re craving something even simpler, try our chocolate cherry brownies made with a brownie mix, or bake a batch of fudgy brownie cakes for a fun single-serve dessert. Either way, chocolate lovers are covered.
Why You’ll Love This Recipe
- Fudgy, not cakey: These brownies bake up thick with soft centers, crisp edges and rich chocolate flavor in every bite. Browning the butter and adding chocolate chips gives them that extra melt-in-your-mouth texture.
- Nostalgic: They taste like the kind of rich, nutty brownies my mom loved, always served warm with a scoop of ice cream. The walnuts add just the right balance to all the chocolate.
Ingredient Notes
Find the full recipe with printable directions.
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- Butter: Browning the butter deepens the chocolate flavor and makes the brownies extra rich.
- Sugar: Sweetens the batter and helps create that glossy, crackled top.
- Eggs: Bind the batter and give the brownies a dense, fudgy texture.
- Vanilla: Adds warm flavor and enhances the chocolate.
- Flour: Just enough to hold the brownies together without making them cakey.
- Cocoa Powder: The main chocolate flavor. Sifting removes lumps so the batter mixes smoothly.
- Baking Powder: Gives a slight lift so the brownies are thick but not heavy.
- Walnuts: Add crunch and balance all the rich chocolate.
- Milk Chocolate Chips: Melt into little pockets of chocolate in every bite.
How to Make Chocolate Walnut Brownies
Melt the butter in a saucepan over medium heat. Keep cooking until it turns golden and smells nutty.
Take it off the heat and stir in the sugar, then let it cool for a few minutes so the eggs don’t cook when you add them.
Whisk in the vanilla and eggs until the mixture looks smooth and glossy.
Add the flour, cocoa powder and baking powder, then gently fold everything together.
Stir in the chopped walnuts and chocolate chips. Spread the batter into the prepared parchment paper lined 8×8 pan and sprinkle a few extra walnuts and chocolate chips on top.
Bake at 350°F for 30 to 40 minutes, or until a toothpick comes out with a few moist crumbs. Let the brownies cool completely in the pan before slicing.
Recipe Tips
- Start checking for doneness at 28 to 30 minutes. Every oven runs differently and you want crumbs on the toothpick, not wet batter.
- Lining the pan with parchment makes it easy to lift the brownies out and cut clean squares.
- Let the melted butter cool slightly before adding the eggs so they don’t scramble.
- For the fudgiest texture, mix just until the flour disappears. Overmixing makes brownies cakey.
- A plastic knife cuts through brownies more cleanly once they’re cool.
- If the tops look too dry, pull them sooner, they’ll continue to set while they cool.
More Recipes to Try
Chocolate Walnut Brownies
Ingredients
- 1 cup salted butter
- 1 1/2 cups granulated sugar
- 1/2 cup cocoa powder , sifted
- 2 eggs
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1 cup walnuts , chopped
- 1/2 cup milk chocolate chips
Instructions
- Preheat an oven to 350°F and line an 8×8 or 9×9 baking pan with parchment paper.
- Add the butter to a saucepan and cook until it smells nutty and turns a light brown color.
- Remove from stove, stir sugar into the melted butter, then cool for 5 minutes.
- Add vanilla then add eggs whisking well.
- Add the flour, cocoa and baking powder and mix. Then stir in the chopped walnuts and chocolate chips.
- Spread brownie batter into prepared pan and top with extra chopped walnuts and chocolate chips.
- Bake for 30-40 minutes or until a toothpick inserted into the middle of the brownies comes out with only a few crumbs.
- Cool in the pan then cut into squares with a plastic knife and enjoy!
Notes
Variations
- Swap walnuts for chopped pecans, almonds or hazelnuts.
- Use semi-sweet or dark chocolate chips instead of milk chocolate.
- Sprinkle flaky sea salt over the brownies as soon as they come out of the oven.
- Add a teaspoon of espresso powder to deepen the chocolate flavor.
FAQs
Make sure the butter is fully melted and that the sugar dissolves into it before adding the eggs. If the sugar doesn’t melt enough, it can leave a grainy texture after baking.
This usually happens when they’re underbaked. Brownies need enough time to set in the center, so keep baking until a toothpick comes out with a few moist crumbs.
You don’t have to, but it adds extra flavor. Toast them in a dry pan or bake for a few minutes until fragrant, then cool before stirring into the batter.
Keep them in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week.
Yes. Wrap individual pieces or the whole slab tightly in plastic wrap and place in a freezer bag. Freeze for up to 3 months, then thaw at room temperature.
