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    Home » Recipes » Bars & Brownie Recipes

    Published: Dec 29, 2022 by Paula Montenegro · Income from ads and affiliate links 3 Comments

    Walnut Brownie Recipe

    Jump to Recipe
    Brown and pink text overlay on image of stack of walnut brownies; top one is bitten.

    In case you're wondering who needs another walnut brownie recipe, let me tell you we all do. These are simple chocolate brownies with walnuts that turn out fudgy and are great at room temperature or straight from the refrigerator. The flavor is sweet but intense and they can be frozen.

    Stack of three walnut brownies on a wooden board. White background.

    As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure policy.

    Originally published in 2017, the text and images in this post have been updated to serve you better. The recipe remains the same.

    Yes, there are never too many brownie recipes. It's a never-ending story that I'm glad to adhere to.

    Brownies have evolved so much over the years that you can try dozens of similar recipes and get different results. I don't mind at all being the one trying and posting the results.

    Table of Contents Hide
    About these brownies
    Walnuts
    Ingredients
    How to make walnut brownies
    Baking
    Variations & substitutions
    Kitchen notes
    Related recipes you might like:
    Walnut Brownies

    About these brownies

    • Extra chocolate: they have a larger amount of semisweet chocolate than most brownies I have made. So the flavor is intense in a great way.
    • Chewy and fudgy: two characteristics we love. This walnut brownie recipe delivers big time.
    • Make ahead: though they're out of the oven in 45 minutes, brownies need to cool down completely before eating them. I also firmly believe chocolate bakes are better the next day because the flavors had a chance to meld and settle. That said, these keep well for several days at room temperature and can be frozen.
    Hand holding bitten brownie squares with walnuts on top.

    Walnuts

    The top layer is made of broken walnut pieces that get toasted as the brownie bakes.

    I like it better than adding the nuts to the batter since the two layers are distinct and the crunch is much more noticeable. A bite will all the right adjectives.

    How to store nuts?

    I keep them in airtight containers or bags in my freezer or refrigerator.

    In case you keep them in the pantry, beware of kitchen moths; they love nuts and will make your life miserable - very miserable - if they happen to appear among your nuts, walnuts especially.

    It happened to me once and since then it's either the fridge or the freezer.

    Ingredients

    • Chocolate: use your favorite dark semisweet chocolate for this recipe. I like Callebaut 54% chocolate wafers or Ghirardelli Premium baking bar.
    • Walnuts: they will be broken into pieces or coarsely chopped, so there's no need to buy the whole, more expensive nuts.
    • Eggs: fresh, large.
    • Vanilla: I use pure vanilla extract or pure vanilla paste when available, but a good vanilla essence (artificially flavored) also works and is infinitely cheaper. 
    • All-purpose flour.
    • Baking soda: make sure it isn't expired.
    • Salt: I like to use kosher salt when baking. But regular table salt works just fine.
    • Brown sugar: light or dark.
    • Unsalted butter.

    See the recipe card at the end of this post for quantities.

    White surface with bowls containing ingredients for walnut brownies including butter, eggs, brown sugar, vanilla, flour.

    How to make walnut brownies

    • Chocolate: make sure it's chopped so it melts well.
    • Butter mixture: the sugar, water, and butter are melted on low heat. It's used to melt the chocolate and helps with the fudgy texture.
    • Bowl and whisk: no need for an electric mixer. This recipe only needs to be well integrated by hand.
    Melted brown butter mixture being poured over chopped chocolate in a glass bowl on a white surface.

    The hot butter mixture is poured over the chopped chocolate and stirred until completely melted.

    Eggs added to chocolate mixture in a glass bowl with a gold whisk. White marble surface.

    Both eggs are added next, and then the vanilla, and flour mixture.

    Square gold pan lined with parchment paper, with brownie batter on a white marble surface.

    The final batter is smooth, shiny, and thick. Spread it evenly on the prepared pan.

    Walnut-topped brownie batter in a square gold metal pan on a white marble surface.

    The chopped walnuts are added on top. They will toast as they bake and add a wonderful crunch.

    Baking

    • Lining the pan: I butter or spray it and then line the bottom and two sides with a strip of parchment paper (image below). This helps remove the whole block of brownies from the pan.
    • Preheated oven: make sure to turn it on before making the brownie batter.
    • When are the brownies done? The center should still jiggle when you remove the pan. This is important for fudgy (not dry and tough) brownies. They will firm up and settle as they cool down.
    Pan of walnut brownies being placed on a wire rack with a pink cloth. White marble surface.

    Variations & substitutions

    • Nuts: use a different nut, like pecans or hazelnuts.
    • Boozy: add a tablespoon of your favorite liqueur to the chocolate batter.
    • Chips: sprinkle ¼ cup of chocolate chips (semisweet, milk, or white) together with the walnuts. Or add them to the batter.

    Search our archives for more brownie recipes.

    Two walnut brownie squares leaning on a light colored wooden board.

    Kitchen notes

    • Organization: read the recipe first and ensure you have ingredients at the correct temperature, equipment, and enough workspace. This will make the process so much easier.
    • Baking time: keep in mind that all ovens and pans are different, even if they look the same or very similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. You can use a thermometer(like the OXO oven thermometer) to check that your oven is at the right temperature. I recommend you keep track of how your oven works and what tiny details you might need to adjust. 
    • Don't overbake them! It's important that the brownies still jiggle when you take them out of the oven. This will keep them fudgy.
    • Walnuts: no need to buy the more expensive whole ones, as they will be chopped. I buy chopped walnuts.
    • Storing brownies: they keep well at room temperature for 2 days, refrigerated for 5-6 days, or frozen for a month. The texture will become more compact (fudge-like) when you chill them.

    If I were you, I'd be going into the kitchen, pulling out the good dark chocolate from the pantry, and getting my hands dirty making a batch of these amazing extra fudgy walnut brownies.

    Because they're easy to make and worth adding to your list of brownie recipes.


    Related recipes you might like:

    • Best Homemade Brownies
    • Easy Fudgy Brownies (one bowl)
    • Whisky Raisin Walnut Brownies
    • Chocolate Hazelnut Brownies

    Let me know in the comments below if you made this recipe and loved it and if you had issues so we can troubleshoot together. I love to hear what you think, always. Thanks for being here. It's much appreciated.
    You might also consider subscribing to our FREE email series to Boost your Home Baking Skills! And our regular newsletter.
    And let's connect via Facebook, Instagram, and Pinterest.

    Print
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    One bitten walnut brownie on top of two more. Walnuts in white bowl on a white background.

    Walnut Brownies

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    Easy-to-make, fudgy brownies with walnuts. With an intense flavor, they are great eaten at room temperature or cold, and they can be frozen.

     

    • Total Time: 50 minutes
    • Yield: 9 squares

    Ingredients

    Units
    • ¾ cup (100g) all-purpose flour
    • ¼ teaspoon baking soda
    • ¼ teaspoon salt
    • 10.5 oz (300g) semisweet chocolate, chopped (or chocolate chips that melt)
    • 1 teaspoon vanilla extract
    • ⅓ cup (75g) unsalted butter
    • ⅔ cup (140g) brown sugar
    • 2 tablespoons water
    • 2 eggs, room temperature
    • ½ cup 60g walnuts, coarsely chopped

    Instructions

    1. Preheat oven to 350ºF / 180ºC.
    2. Butter or spray an 8-inch square pan and line it with a strip of parchment paper that covers the bottom and two sides. This will help remove the baked brownies. 
    3. Put the chopped chocolate and vanilla in a bowl.
    4. In a small saucepan, heat the butter, sugar, and water. When it breaks to a boil, remove it from the heat and immediately add it to the chocolate. Let stand for 30 seconds and mix well with a whisk until smooth. Let stand for 5 minutes before adding the rest of the ingredients. 
    5. Add both eggs and mix well.
    6. Add the sifted flour, baking soda, and salt. You can sift them before or have the ingredients measured and sift them directly over the butter mixture (my choice). 
    7. Mix well until the batter is smooth and shiny, and spread evenly in the prepared pan.
    8. Scatter the walnuts on top and bake for about 20 minutes, until the top is dry but still jiggles in the center. It might be slightly cracked in parts. Don’t overbake them, or they will be dry. 
    9. Let cool completely on a wire rack. 
    10. Run a smooth-bladed knife around the edges to loosen up any bit that might be stuck, and lift the whole block with the help of the paper. 
    11. Transfer to a flat surface and cut into squares. 
    12. Keep covered in plastic wrap or in an airtight container.

    Notes

    • Organization: read the recipe first and ensure you have ingredients at the correct temperature, equipment, and enough workspace. This will make the process so much easier.
    • Baking time: keep in mind that all ovens and pans are different, even if they look the same or very similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. You can use a thermometer(like the OXO oven thermometer) to check that your oven is at the right temperature. I recommend you keep track of how your oven works and what tiny details you might need to adjust. 
    • Don't overbake them! It's important that the brownies still jiggle when you take them out of the oven. This will keep them fudgy.
    • Chocolate: use your favorite dark semisweet chocolate for this recipe. I like Callebaut 54% chocolate wafers or Ghirardelli Premium baking bar.
    • Walnuts: no need to buy the more expensive whole ones, as they will be chopped. I buy chopped walnuts.
    • Storing brownies: they keep well at room temperature for 2 days, refrigerated for 5-6 days, or frozen for a month. The texture will become more compact (fudge-like) when you chill them.
    • Author: Paula Montenegro
    • Prep Time: 15 minutes
    • Cook Time: 20 minutes
    • Category: Bars & Brownies
    • Method: Baking
    • Cuisine: American

    Nutrition

    • Serving Size: 1/9
    • Calories: 382
    • Sugar: 34.8 g
    • Sodium: 116.6 mg
    • Fat: 21.7 g
    • Carbohydrates: 45.8 g
    • Fiber: 3.1 g
    • Protein: 5.9 g
    • Cholesterol: 59.4 mg

    Keywords: walnut brownies

    Did you make this recipe?

    Tag @vintagekitchenblog on Instagram and hashtag it #vintagekitchenblog

    More Bar & Brownie Recipes

    • Chocolate Chip Oatmeal Bars
    • Dulce de Leche Brownies
    • Lemon Blondies
    • Walnut Squares

    About Paula Montenegro

    I'm Paula, a baker for more than 30 years and your designated recipe developer, sharing the best ones here with simple ingredients + easy-to-follow instructions.

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    1. Deb|EastofEdenCooking says

      October 23, 2017 at 4:57 pm

      I keep my entire nut inventory in the freezer. So yes, a very good idea. So are fudgy brownies! A new-to-me cookbook. So many of the older ones have really, really good recipes. I'll be on the lookout for this one!

      Reply
      • Paula Montenegro says

        October 24, 2017 at 8:02 am

        I have so many old cookbooks, many not easily available, with amazing recipes! Not good if you need a nutella idea though, haha.

        Reply
    2. Angie@Angie's Recipes says

      October 23, 2017 at 2:59 pm

      That looks so fudgy and good!

      Reply

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