Walnut Brownies

These walnut brownies are thick, fudgy and chewy! Made with lots of toasted walnuts and chocolate chips these brownies are an easy chocolate dessert made without a mixer.

 

If you love a brownie recipe that’s rich, fudgy, and full of texture, these walnut brownies are for you. I’ve made a lot of brownie recipes over the years (you can check out all my brownie recipes here!), and this is the one I reach for when I want something classic, deeply chocolatey, and not overly complicated. They bake up with crisp edges, a soft fudgy center, and plenty of walnuts in every bite.

Before I even start mixing the batter, I always toast the walnuts — and it’s a small step that makes a big difference. Toasting brings out the natural oils in the nuts and deepens their flavor, so they don’t just disappear into the brownie.

You can toast them in a dry skillet over medium heat for a few minutes or spread them on a baking sheet and pop them into the oven while it preheats. Once they smell nutty and fragrant, they’re ready. Let them cool before chopping and folding them into the batter.

Ingredients

• All-purpose flour: Spoon and level the flour so the brownies stay fudgy and not cakey. Or use a kitchen scale for best accuracy.
• Salt
• Baking powder
• Eggs, room temperature: Using room-temperature eggs helps everything mix together smoothly. Place in a bowl of warm water for 10 minutes before using.
• Granulated sugar
• Light brown sugar: Use my homemade brown sugar recipe.
• Canola oil: Keeps the brownies moist and tender. Vegetable oil also works. Use just a neutral-tasting oil. Avocado oil is another great option!
• Vanilla extract
• Unsalted butter – Butter adds flavor, while oil keeps the brownies moist and tender for days. Using both gives you the best balance of flavor and texture. You can also use salted butter. Just reduce the added salt.
• Semi-sweet or bittersweet chocolate, chopped: Melted chocolate is key for ultra-rich brownies. I don’t recommend chocolate chips here since they don’t melt as smoothly.
• Dutch-process cocoa powder: Creates a darker color and richer chocolate flavor. Natural cocoa powder can be substituted if needed but yield slightly different texture and not be as rich. You can check out my article on Cocoa Powder 101 to understand the differences more.
• Chopped, toasted walnuts – Here is my full tutorial on how to toast walnuts.
• Semi-sweet chocolate chips

How To Make Walnut Brownies

Prep the oven and pan

Position a rack in the center of your oven and preheat to 350°F (180°C). Line an 8×8-inch pan with parchment paper, leaving some overhang for easy removal, or grease well with non-stick cooking spray. A metal pan will bake a little faster and give you crispier edges, while a glass pan may need a few extra minutes in the oven.

Combine the dry ingredients

In a small bowl, whisk together the flour, salt, and baking powder. Set aside.

Mix the wet ingredients

In a large bowl, whisk together the granulated sugar, brown sugar, eggs, oil, and vanilla until smooth and well combined. This helps dissolve the sugar and contributes to that shiny brownie top.

Melt the butter and chocolate

In a small saucepan over low heat, melt the butter and chopped chocolate together, stirring frequently so the chocolate doesn’t scorch.

Once melted, remove from the heat and whisk in the cocoa powder until smooth and glossy. By whisking the cocoa powder into the hot butter mixture it helps to bloom the cocoa powder and bring out the flavor.

Bring the batter together

Whisk the warm chocolate mixture into the sugar and egg mixture until fully incorporated. The batter should look thick and shiny.

Using a spatula or wooden spoon, gently stir in the dry ingredients just until combined. Be careful not to overmix.

Fold in the toasted walnuts and chocolate chips.

Bake the brownies

Spread the batter evenly into the prepared pan. Bake for 22–27 minutes, until a toothpick inserted in the center comes out with a few moist crumbs clinging to it. You don’t want it completely clean — that’s how you get fudgy brownies. The edges should look set, while the center will still be slightly soft.

Transfer the pan to a wire rack and let the brownies cool completely before slicing and serving.

Storage & Freezing

Storage:
Store brownies at room temperature in an airtight container for up to 3 days. You can refrigerate them, but keep in mind this will make them firmer and may dry them out slightly.

Freezing:
Once completely cooled, brownies freeze beautifully. Store them in a freezer-safe bag or container for up to 3 months. Let them sit at room temperature for a bit before enjoying — they thaw quickly.

More Recipes To Try

Are you craving more brownies? Then be sure to make my Peanut Butter Brownie Recipe, these Andes Mint Brownies, Smores Brownies, Cosmic Brownies, or Brownie Pie Recipe.

You might want to try my Buckeye Brownies, Brown Butter Brownies, or Small Batch Brownies. And you can’t go wrong with my Cocoa Powder Brownies!