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We love brownies but I’m also obsessed with a good Walnut Brownie! This is my classic brownie recipe but made with nuts – you can use walnuts or pecans and they’re SO delicious.
The BEST Walnut Brownies
Elevate your classic fudge brownie recipe with walnuts! This brownie recipe with walnuts is one that all bakers must try. It’s your classic fudgy brownie but with walnuts and my expert tips to get the best dessert possible. There’s something so good when you combine walnuts and chocolates together. It’s just perfect and always is a favorite.
Why you’ll love this recipe
- The soft fudgy brownie mixed with the crunchy nuts is the perfect flavor combination
- You can use walnuts or pecans
- I’ll share this easy-to-follow baking guide to make the best chocolate walnut brownies for you and your loved ones to enjoy anytime.
Ingredients Needed
- Baking chocolate: unsweetened and coarsely chopped – find baking chocolate in the baking aisle near the chocolate chips.
- Cocoa powder: unsweetened cocoa powder found in the baking aisle – you can use regular or Dutch process cocoa.
- Eggs: I always use large eggs – the eggs are what keeps the brownies nice and fudgy.
- Walnuts: a cup chopped walnuts is the star of the recipe
How to make Walnut Browies
- Melt butter in a saucepan over medium heat. Cook, stirring often, for about 6 minutes until it becomes brown in color. It will foam, reduce, then foam again.
- Once it’s done cooking the foam is a light brown and it will dissipate after you remove it from the heat. Once it starts to brown, keep stirring so it doesn’t burn. Once it gets to an amber color, turn off the flame. Add baking chocolate to the brown butter and stir until the chocolate is melted.
- Stir in dry ingredients, eggs, and vanilla, and stir until combined.
- Stir in flour then stir in walnuts.
- Pour brownie batter into the prepared baking pan. Bake for 25-35 minutes. This results in very fudgy gooey brownies. Cool before slicing into bars.
Expert Tips for Walnut Brownies
- Do the toothpick test 2-inches from the side of the pan (not in the dcenter) before taking out your brownies from the oven. Your toothpick should come out with a few crumbs for you to know it’s ready.
- If you want an extra chocolatey treat (we all do), add about a cup of chocolate chips to your fudge walnut brownies.
- Add pecans instead of walnuts (or almonds or even peanuts).
- For best results, bake these in a metal pan.
FAQs
Can you freeze brownies?
Yes, you can freeze these brownies in an airtight container for up to 3 months.
How do you know brownies are done baking?
Poke your brownie with a toothpick 2-inches from the side of the pan (not the center) and the it should come out with a few crumbs.
What is the secret to moist brownies?
During the cooling process, the brownie will harden and finish baking so you’ll want to remove the brownie when it’s a bit undercooked in the oven.
Walnut Brownies Recipe
These are a fudgy brownie recipe with brown butter and full of walnuts. If you like brownies with nuts this is the recipe for you!
Recipe Video
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Ingredients
- 1 cup (226g) unsalted butter
- 4 ounces (113g) unsweetened baking chocolate coarsely chopped
- 2 cups (400g) granulated sugar
- ¼ cup (20g) unsweetened cocoa powder
- 4 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 1 ⅓ cups (165g) all-purpose flour
- 1 ½ cups chopped walnuts or pecans
Instructions
- Preheat oven to 350°F. Line a 9×13″ pan with foil and spray with nonstick cooking spray. For best results, use a metal pan.
- Melt butter in a saucepan over medium heat. Cook, stirring often, about 6 minutes, until it becomes brown in color. It will foam, reduce, then foam again. Once it’s done cooking the foam is a light brown and it will dissipate after you remove it from the heat. Once it starts to brown, keep stirring so it doesn’t burn. Once it gets to an amber color, turn off the flame.
- Add baking chocolate to the butter and stir until the chocolate is melted. Stir in sugar, eggs, vanilla, salt, and cocoa and stir until combined. Stir in flour then stir in walnuts.
- Pour brownie batter into prepared baking pan. Bake for 25-35 minutes until a toothpick along the edge comes out with just a few crumbs. This results in very fudgy gooey brownies. Cool before slicing into bars.
Recipe Notes
- Do the toothpick test 2-inches from the side of the pan (not in the dcenter) before taking out your brownies from the oven. Your toothpick should come out with a few crumbs for you to know it’s ready.
- If you want an extra chocolatey treat (we all do), add about a cup of chocolate chips to your fudge walnut brownies.
- Add pecans instead of walnuts (or almonds or even peanuts).
- For best results, bake these in a metal pan.
Recipe Nutrition
Serving: 1serving | Calories: 242kcal | Carbohydrates: 25g | Protein: 4g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 48mg | Sodium: 62mg | Potassium: 105mg | Fiber: 2g | Sugar: 17g | Vitamin A: 278IU | Vitamin C: 0.1mg | Calcium: 21mg | Iron: 2mg
Nutritional information not guaranteed to be accurate
What’s the oven temp?
350°
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