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Last Updated on March 5, 2021 by Chenée Lewis
I’ve been on a bit of a chocolate kick lately! Maybe it’s because of Valentine’s Day last week, but in the last few weeks I’ve shared my chocolate sour cream pound cake, my chocolate olive oil cake, my Keto chocolate mousse, and I’ve updated the recipe for my raspberry chocolate brownies! Well there’s no reason to stop now! These chocolate walnut brownies are the perfect way to continue all the chocolatey goodness of the past month.
These brownies are SO fudgy, and they’re filled with crunchy chopped walnut pieces and chocolate chunks. They’re a simplified version of my triple chocolate brownies recipe, with all the gooey, fudgy, chocolateyness you love about those brownies but in a more traditional, easy recipe! I grew up eating chocolate walnut brownies and I always loved how classic they were. They remind me of elementary school bake sales and after school Girls Scouts meetings. With this recipe, I hope you can capture some of that delicious nostalgia as well!
How do you make walnut brownies from scratch?
No need for that box mix! These chocolate walnut brownies are so simple to make and they’re even better than your favorite box mix! They’re fudgier with more chocolate chunks, and so irresistible! And the best part is that this is a simple, one-bowl recipe. You won’t need any special tools or techniques to make these chocolate walnut brownies! Let’s take a look at what you’ll need:
- melted salted butter – I just popped mine into the microwave to melt so it was super easy! I like to use salted butter so that I can skip the step of adding salt
- eggs – make sure your eggs are room temperature to help them mix well into the other ingredients and allow the brownies to bake evenly.
- vanilla extract – always grab a high-quality pure vanilla extract.
- light brown sugar and granulated sugar – this combination of sugars adds the right amount of sweetness and chewy richness to these chocolate walnut brownies!
- all-purpose flour – you’ll need 1 cup of flour for this recipe, measured out to 128 grams by weight or one cup using the spoon and level method.
- unsweetened cocoa powder – this is what gives these chocolate walnut brownies their fudgy flavor and texture! I like the Ghirardelli Unsweetened Cocoa Powder, but use whatever variety you prefer.
- chopped dark chocolate – I used a Ghirardelli Bittersweet Baking Bar, but you can use your favorite dark or bittersweet baking chocolate or chocolate chips! You’ll need about 2/3 cup of chocolate.
- chopped walnuts – you can either buy a bag of chopped walnuts or chop up your own whole walnut halves. Feel free to add more or fewer walnuts according to your preference!
This chocolate walnut brownies recipe is so simple! You won’t need any specialized tools to make it, but here are a few tools I’d recommend:
Tips and F.A.Q.
Fudgy brownies are usually made with more cocoa powder, less flour, and more fat, like butter or oil. And to make sure you get that fudgy, gooey texture you want for these chocolate walnut brownies, check your brownies a little before the baking time is up! For gooey brownies, take them out when the center is just set and no longer jiggles.
Any nuts you like! I love brownies with pecans like in my triple chocolate brownies, and macadamia nuts and hazelnuts would be lovely too! For these chocolate walnut brownies, we’re going with chopped walnuts. I like to just grab a bag of store-bought chopped walnuts from the baking aisle, but you can also use whole shelled walnuts and chop them yourself.
Actually, no — the high fat content in walnuts means they toast much faster when baking, so if you toast them beforehand they may burn. This is great for this chocolate walnut brownies recipe, because it saves us a step! Just toss the raw walnuts into your brownie batter!
Absolutely! First you’ll want to let your brownies cool completely. If they’ve already been cut into individual brownies, then wrap each one in plastic wrap and place in the freezer to freeze solid. Once they’re frozen, place them in a freezer bag for up to two months. If they haven’t been cut yet, then wrap the entire 9×9 block of brownies in plastic wrap and then in aluminum foil. You can also place it in a gallon-size freezer bag — if you baked your brownies in a 9×9 pan, it should fit. Again, they should stay fresh in the freezer for up to two months. Let them thaw, still wrapped, at room temperature before serving.
These chocolate walnut brownies are just the beginning! I’ve got so many other brownie, blondie, and other dessert bar recipes for you to try! Starting with these incredible fudgy brownies topped with a dreamy raspberry buttercream frosting made from real fresh berries! Add some festive sprinkles for a great Valentine’s Day dessert, or top them with chocolate shavings for an elegant treat anytime!
Or for an even easier dessert bar recipe that I KNOW you will love, you have to try my Brown Butter White Chocolate Rice Krispie Treats. They’re the classic no-bake treat you love, brought to the next level with nutty browned butter, a creamy white chocolate ganache, and flaky sea salt!
Equipment you may need
- Preheat the oven to 350°F. Grease a 9×9" baking pan with baking spray and line with parchment paper, leaving an overhang over the sides to allow for easy removal of the brownies.
- In a large bowl, whisk together melted butter, eggs, and vanilla extract until smooth.
- Add in sugars and mix well.
- Sift cocoa powder and flour into the bowl and fold with rubber spatula until well combined.
- Fold in chopped chocolate and walnuts.
- Add batter to prepared pan and smooth to the edges.
- Bake for 25-30 minutes or until center is set. (see note)
- Cool in pan for 20 minutes and then transfer to a wire rack to cool completely.
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