Walnut Brownies takes any traditional brownie up a notch with its toasted nutty bite mixed in all its rich chocolate glory.
Much like cakes, brownies has its own special place in my heart. It wouldn’t matter if I’m on a diet (not that I’m ever on one), I will stop at full speed to grab a bite. If it has a shiny thin layer of crust on top and a chewy center, I AM IN! And although in recent months I’ve naturally grown more interest towards savory bakes, every now and then, you’ll find me whipping up a batch of some variety of chocolate brownies.
Today, I bring to you my all-time childhood favorite, Walnut Brownies! In the almost 10 years with hundreds of posts published on this blog, I never stopped to share one of my favorite desserts had as a kid. Truth is, it’s been on my mind for a very long time. Aaand it’s quite possible they’ve been eaten before I ever had the chance to shoot them. Nonetheless, I’m glad it’s finally here!
I would love to say these photos capture the essence of what a brownie’s amazing texture and flavor is like but the reality is, you have to make it to really know. To take in the warm chocolate scent and the toasty nuts that draws you in; it’s all part of its allure. And if you’re at all curious to know what gives a brownie its gooey chocolatiness and tissue-paper thin crust, you can find that out, here.
If it came across your mind that this walnut version looks quite similar to my other brownies, you’re absolutely right! It’s a remake of my one-bowl brownies; the difference here is added walnuts. Note that I added toasted walnuts within the batter and left the walnut halves, as seen on top of the brownies, untoasted. Reason for this is to prevent overly toasting the nuts which could create a dry and potentially burned flavor to the nuts.
All-in-all, the more nuts, the better! Yet you can easily do without or use a scant amount. Personally, I LOVE that nutty bite mixed in with the gooey chocolate. Either way, the base is still the same thick, rich, and chocolaty!
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Walnut Brownies
- Total Time: 1 hour
- Yield: 16 1x
- Diet: Vegetarian
Description
Walnut Brownies takes any traditional brownie up a notch with its toasted nutty bite mixed in all its rich chocolate glory.
Ingredients
- 10 tablespoons (140 grams) unsalted butter, sliced
- 2 cups (340 grams) semisweet chocolate chips, divided
- 3/4 cup (165 grams) brown sugar
- 3/4 cup (150 grams) granulated sugar
- 1/2 cup (40 grams) unsweetened cocoa powder
- 3 large eggs (150 grams)
- 1 teaspoon (5 grams) pure vanilla extract
- 1/4 teaspoon salt
- 3/4 cup (90 grams) all purpose flour
- 1 cup (112 grams) chopped walnuts, toasted
- 1/2 cup (56 grams) walnut halves
Instructions
- Heat oven to 350°F (175°C). Line a 9×9 in (23×23 cm) baking pan with aluminum foil leaving excess foil hang over two opposite sides for easy removal. Grease and flour bottom and sides of the foil; set aside.
- In a medium bowl, melt butter and 1 cup (170 grams) of chocolate chips in the microwave on HIGH setting for 30 seconds, stir. Reheat for another 30 seconds, stir until fully melted. If larger than pea size pieces remain, you may reheat for 10 seconds then stir. Residual heat will melt any butter or chocolate smaller than the size of a pea.
- Whisk in both sugars and cocoa to cool the butter-chocolate mixture. Beat in eggs, vanilla and salt vigorously for 1 to 2 minutes.
- Using a rubber spatula, fold in the flour, 1 cup of toasted chopped walnuts and the remaining cup of chocolate chips. Keep folding and scraping the sides of the bowl until flour is blended with the cocoa. Batter will be thick. Pour batter and spread evenly into the prepared pan. Sprinkle over the top the remaining 1/2 cup of walnut halves.
- Bake for 40 minutes or until a toothpick inserted in the center comes out clean or with a few dry crumbs. Allow to cool in the pan for 10 minutes before removing brownies to a wire rack to further cool. Cut into 9 squares. ENJOY!
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Brownies
- Cuisine: American
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I made it and it came out amazing!
I would recommend to add coffee powder for extra flavor.
also I used a ratio of 115g of brown sugar and 200g of regular sugar because this is what I had.
also used a mix of walnut and heazel nut
really good!!
Hi Lake,
Glad you thought they were really good! And hazelnut sounds amazing! I have a bag so next time I make these brownies, I’m going to use them 🙂
hi! may i know how were you able to cut your brownies through the walnuts so perfectly?
Hi Jes! I cut the brownies while they’re still warm and so the walnuts are slightly soft when cut. But I also use a Wüsthof knife. It’s pricy but worth every penny and lasts for years! It cuts through everything with precision.