These chewy walnut brownies have been used a lot in my house lately, with just enough nutty crunch to keep the chocolate appeal forever. Sometimes it’s gone faster than you can take the next pot out of the oven.
After having a few homemade space brownies, I was craving a chewy, nutty brownie. Kurumi won. They hold the crunch against a fluffy base in a way that makes the second bite just as interesting as the first.
Walnut brownie
Brownies are the most requested baked goods in our house. A quick scroll through our recipe index reveals at least a dozen variations we’ve made over the years, and we keep finding new recipes to try. What should I say? Chocolate has staying power!
The walnuts will soften slightly and the chocolate will have a perfect texture. Whether I’m eating something fresh out of the oven or eating a slice every time I pass the pot on the counter, I’m a happy camper. However, I must warn you, these brownies are very susceptible to sliver theft. Pass through the pot without cutting off small pieces? I don’t have it at my house.
Ingredients and Substitutes
Walnuts – This recipe uses walnuts. I like the bold, slightly bitter flavor combined with sweet chocolate. You can replace it with pecans if desired.
Chocolate chips – Semi-sweet is the perfect addition to this brownie. I like dark, bittersweet chocolate, but when pairing brownies with walnuts, I prefer semi-sweet.
Vanilla – Have you ever wondered why we put vanilla in chocolate baked goods? It may sound strange, but vanilla complements the warm, sweet aroma of chocolate, so it’s more than just a single scent. Yes, I’ll include it in the recipe.
Butter – Unless otherwise noted, the butter in my kitchen is always salted. Unsalted butter has its role. But much of the aversion to using salted butter stems from the fact that butter used to be much saltier.
Eggs – Brownies are one of my favorite ways to cook eggs.
Brown Sugar – Light brown sugar on white, here it is. I like the subtle molasses flavor and think it pairs well with chocolate. Brown sugar also retains more moisture during baking. This is one of the reasons brownies stay fluffy.
Flour – Is it really a baked good without flour? Gaki, gaki. But this one uses wheat flour. You don’t need anything fancy. Good old all-purpose flour is all you need.
Salt – Unless otherwise specified, I use kosher salt in my kitchen.
Notes on equipment
8 inch square baking pan with lid. A top with a lid is like a dress with pockets. It’s just good. The lid makes it easy to take treats to friends or cover up leftover brownies (if you’re lucky) without having to hunt for foil. Cooking sheet Medium pot Whisk Silicone spatula. This is what I came up with with this walnut brownie recipe. Great for folding ingredients and scrubbing pots clean. I also tried others. GIR is my favorite. Wire cooling rack with cutting board and sharp knives
How to make walnut brownies
Preheat oven: Set oven to 325°F.
Chop the walnuts: While the oven is heating, coarsely chop the walnuts. Small pieces will spread throughout the dough.
Prepare the pan: Line an 8-inch square baking sheet with parchment paper and set aside. Trust the parchment. It’s much easier to lift the brownie if you don’t have to pry it from the bottom.
Heat the pot: Heat a medium-sized pot over medium-low heat. Slowly cook on low speed to prevent chocolate from burning.
Melt: Add the butter and two-thirds of the chocolate chips and stir to melt. Once the mixture is smooth, remove the pan from the heat.
Make the dough: Mix brown sugar and vanilla until smooth. Next, whisk in the eggs one at a time, making sure each is thoroughly combined before adding the next. Add flour and salt and mix. Finish when there are no dry streaks.
Add the rest: Sprinkle with the walnuts and remaining chocolate chips. Just mix it and it will be distributed throughout.
How to bake: Pour the batter into the prepared mold and bake for about 45 minutes. However, I started checking around the age of 40 and look for toothpicks that are not clean and have fluffy residue.
To serve: Let the brownies cool in the pan on a wire rack before slicing. At least 5-10 minutes.
expert tips
The biggest mistake in the kitchen is impatience, and that applies to this recipe as well. No matter how tempting it may be, there is no need to rush to melt the chocolate. Chocolate burns quickly at high temperatures. So keep the pot on medium-low or below and stir constantly. As soon as everything is smooth, remove from heat.
Avoid over-mixing – Once the flour is incorporated, switch to a folding motion and stop the moment the streaks disappear. If you stir too much at this stage, gluten will form and your brownies will become tough.
Test for doneness – A clean toothpick means the brownies are overcooked. Instead, you want fluffy crumbs to stick to, not just wet dough.
Add some salt – If you’ve never finished a chocolate treat like this with Maldon Flake Sea Salt, treat yourself to this experience. Sprinkle some of these fresh-from-the-oven flakes on top for the sweet-salty experience you really crave. Definitely my favorite move with these brownies.
offer suggestions
Warm brownies only require one thing: a scoop of ice cream. You can hardly go wrong with flavors you already have in your freezer. But when I want something with a strong brown sugar flavor, this maple ice cream is my first choice. Cherry ice cream adds tartness and brightness, while chocolate peanut butter ice cream doubles the chocolate richness.
If you want to put on a real show, drizzle a simple chocolate sauce on top and finish with a generous dollop of homemade whipped cream. Now you are eating the brownie of my dreams!
Make ahead, store and reheat
Prepare ahead of time: I make a batch of brownies the day before the event and leave them in a pot, covered, on the counter until I’m ready to serve.
To store: Store in an airtight container on the counter for several days or in the freezer for 1-2 months. If freezing, be sure to wrap tightly.
How to reheat from frozen: Defrost brownies on the counter and microwave for 10 to 15 seconds to bring them back to bakery warmth.
See more brownie recipes
FAQ
Isn’t it a rite of passage to eat brownies warmed in a frying pan? I certainly played my fair share of it! But let it cool before slicing. If you slice it while it’s warm, it may be difficult to slice it cleanly. For best results, let cool.
no. You can also swap it out for pecans or almonds. Or you can leave them out completely and use them as plain brownies.
It’s most likely overcooked. Please note that the residual heat will continue to cook while the brownies cool. Therefore, as soon as there is wet crumb on the toothpick, you need to pull it out (not wet dough, not clean).
Preheat oven to 325°F. Line an 8-inch square baking sheet with parchment paper and set aside.
Combine butter and 1 cup chocolate chips in a medium saucepan over medium-low heat. Once melted, stir and stir until smooth. Remove from heat.
Add sugar and vanilla and stir. Add eggs one at a time, beating between each egg until smooth and glossy. Add flour and salt. Stir until just incorporated.
Stir in walnuts and additional 1/2 cup chocolate chips. Pour the batter into a mold lined with parchment paper. Bake until a toothpick or cake tester inserted in the center comes out with moist crumbs, about 45 minutes. (See note below.)
Let the brownies cool in the pan on a wire rack before slicing.
calorie: 262 kcal | carbohydrates: 26 g | protein: 4 g | fat: 16 g | Saturated fat: 8 g | Polyunsaturated fats: 3 g | Monounsaturated fats: 4 g | Trans fat: 0.2 g | cholesterol: 39 mg | sodium: 94 mg | potassium: 179 mg | fiber: 2 g | sugar: 17 g | Vitamin A: 170 IU | Vitamin C: 0.1 mg | calcium: 32 mg | iron: 2 mg
Nutritional information is automatically calculated and should only be used as a rough guide.
