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I love a good fudgy and rich Walnut Brownie! This is my classic brownie recipe but made with nuts – you can use walnuts or pecans and they’re SO delicious: chocolatey, rich, fudgy, dense, and PERFECT.
It’s time to elevate your classic fudge brownie recipe with walnuts! I normally default to regular brownies because I always forget how much I love a good brownie recipe with walnuts and then I make them and realize how much I LOVE them! This is a classic fudgy brownie but with walnuts – they’re easy to make, super fudgy, and have that required crackly top!
How to make Walnut Brownies
- Use Unsweetened Baking Chocolate, coarsely chopped – find baking chocolate in the baking aisle near the chocolate chips.
- My brownie recipe also uses unsweetened cocoa powder – you can use regular or Dutch process cocoa.
- I always use large eggs – the eggs are what keeps the brownies nice and fudgy.
- A cup chopped walnuts is the star of the recipe – you can toast the nuts if you want (toasting walnuts helps avoid mouth issues for people that have them).
- These are Brown Butter Brownies – but you can skip the browning step and just melt the butter if you prefer. Browning butter gives it a nutty and intense flavor – learn how to brown butter if you need help.
- You can just mix the entire batch of brownies in the saucepan you used to brown the butter. Then bake in a 9×13-inch baking pan.
- You know brownies are done baking when they’re no longer glossy and a toothpick inserted 2-inches from the side of the pan comes out with just a few crumbs.
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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.
- Cutting brownies hack: Use a plastic knife and the fudgy brownie center won’t stick to it!
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
Step-by-Step Photos
What’s the oven temp?
350°
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