Enjoy a sweet and chocolatey bite of these chewy and delicious Walnut Brownies—perfect as a snack and fancy dinners alike!
Brownies are a classic for a reason. In my house, whenever someone is feeling down, nothing cheers them up faster than a hot tray of warm and gooey chocolate brownies, fresh from the oven. The way the smell lingers in the kitchen long after the oven cools, luring everyone around the house downstairs to get a piece for themselves… it truly is a dessert that brings people together.
Now, we all have our preferences when it comes to brownies. Some like them chewy and dense. Others prefer brownies that resemble cake, where crumbs tumble from their lips and down to the plate, ready to be dabbed up with a finger, almost like a post-dessert dessert. Then there are the arguments over what should go into a brownie. Should you add chocolate chips? Should you drizzle icing or caramel on top? Should you add nuts, raisins, or brown sugar?
No matter what kind of brownie you make, odds are it will turn out delicious (well, in most cases—I personally think raisins in a brownie is an abomination, but if that’s your style, don’t let me yuck your yum). Even burnt brownies or stale brownies won’t go to waste, because they can be crushed and crumbled and enjoy a second life as a delicious topping for ice cream or other treats.
For this recipe, I’m going the classic route with a dense, chewy brownie that incorporates chopped walnuts. Why walnuts? Because the light earthy flavor of the walnuts adds an extra layer of depth and complements the rich sweetness of the chocolate.
Can I Replace the Walnuts with Something Else?
Of course! I myself have family members with severe nut allergies, so I understand the struggle when it comes to making safe desserts. I hate to see my kids left out from enjoying treats with their friends on account of their allergies. Do I enjoy nuts in my brownies? Yes, most definitely—but if you’re making these for bake sales, school events, birthday parties or other gatherings, it’s often smart to simply avoid nuts altogether because it ensures more people can enjoy your dessert.
If you want to swap out the nuts, I recommend chopped graham crackers, freeze-dried fruits, Oreo cookies, or peppermint patties as a way to liven up the brownies. But if you don’t have those ingredients on hand, don’t worry about it! Classic brownies are great on their own, so no need to spruce them up if you don’t want to.
Ingredients
- 3/4 cup all-purpose flour
- 1 cup granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1/2 cup packed brown sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 4 ounces chocolate, coarsely chopped (divided)
- 1/3 cup milk
- 6 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- 2 large eggs, lightly beaten
- 1/2 cup chopped walnuts (divided)
How to Make Walnut Brownies
Step 1: Preheat oven to 350°F. Grease an 8- or 9-inch square baking dish with nonstick spray.
Step 2: In a large bowl, whisk together flour, granulated sugar, cocoa powder, brown sugar, baking powder, and salt.
Step 3: In a small saucepan over low heat, combine half of the chopped chocolate and milk. Stir until the chocolate begins to melt. Add butter and continue to stir until fully melted. Remove from heat and mix in vanilla extract.
Step 4: Pour the chocolate mixture into the dry ingredients. Stir until just combined. Fold in the eggs, remaining chopped chocolate, and 1/4 cup of walnuts.
Step 5: Transfer the batter to the prepared baking dish. Sprinkle the top with the remaining 1/4 cup walnuts.
Step 6: Bake for 20–22 minutes for a 9-inch dish or 22–26 minutes for an 8-inch dish, or until a toothpick inserted in the center comes out with moist crumbs. The center should be set but soft. Allow brownies to cool completely in the dish before slicing.
FAQs & Tips
How do I store these brownies?
Brownies are incredibly easy to store for later. Simply place them in an airtight container, a covered bowl, or a plastic bag and store at room temperature for up to five days.
Can I freeze leftover brownies?
Yes, but just make sure you wrap them well. Brownies have a tendency to suffer from freezer burn and frost buildup, so keep them nice and snug.
How long should I let the brownies cool before cutting?
For homemade brownies, it’s best to wait at least an hour before you cut into them to ensure they’ve had time to set in the middle.
Serving Suggestions
These brownies, while delicious on their own, pair incredibly well with a few scoops of vanilla ice cream. For extra chocolatey goodness, spoon some hot fudge or squeeze some chocolate sauce on top. If your brownies have gone stale, crush them up with a rolling pin to turn them into brownie bits, which can be used as a delicious topping for ice cream, cakes, and other desserts.
Walnut Brownies
Ingredients
- 3/4 cup all-purpose flour
- 1 cup granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1/2 cup packed brown sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 4 ounces chocolate coarsely chopped (divided)
- 1/3 cup milk
- 6 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- 2 large eggs lightly beaten
- 1/2 cup chopped walnuts divided
Instructions
- Preheat oven to 350°F. Grease an 8- or 9-inch square baking dish with nonstick spray.
- In a large bowl, whisk together flour, granulated sugar, cocoa powder, brown sugar, baking powder, and salt.
- In a small saucepan over low heat, combine half of the chopped chocolate and milk. Stir until the chocolate begins to melt. Add butter and continue to stir until fully melted. Remove from heat and mix in vanilla extract.
- Pour the chocolate mixture into the dry ingredients. Stir until just combined. Fold in the eggs, remaining chopped chocolate, and 1/4 cup of walnuts.
- Transfer the batter to the prepared baking dish. Sprinkle the top with the remaining 1/4 cup walnuts.
- Bake for 20–22 minutes for a 9-inch dish or 22–26 minutes for an 8-inch dish, or until a toothpick inserted in the center comes out with moist crumbs. The center should be set but soft. Allow brownies to cool completely in the dish before slicing.
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