These chocolate walnut brownies are a dream come true for anyone who loves gooey, fudgy desserts with a satisfying crunch. Each bite is packed with rich chocolate flavor and earthy nuttiness of walnuts.
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If you love brownies, this chocolate walnut brownie recipe is here to level up your dessert game. Fudgy, chocolatey, and perfectly nutty, these brownies are an indulgence that’s surprisingly easy to make.
If you love brownies as much as we do, you’re going to want to try some of our other chocolatey creations.
These German Chocolate Brownies bring a classic twist with a coconut and pecan topping, while our Chocolate Peanut Butter Brownies deliver the perfect sweet-and-salty flavor combo.
For something fun and unique, check out these Kit Kat Brownies—they’re a crunchy, chocolatey dream! Make them all and find your favorite!
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What You’ll Love About This Recipe
Customizable: You can switch up the add-ins to suit your taste, from nuts to chocolate chunks or even dried fruit.
Rich and Fudgy: These brownies are incredibly moist and decadent, thanks to the perfect balance of butter, sugar, and cocoa powder.
Easy to Make: The recipe uses simple ingredients and straightforward steps, making it ideal even for beginner bakers.
Perfect for Any Occasion: Whether it’s a casual treat or a special celebration, these brownies fit the bill.
Ingredients
Unsalted butter: Adds richness and moisture. Opt for high-quality butter for the best flavor.
Granulated sugar: Gives sweetness and helps create that classic crackly top.
Eggs: Essential for structure and fudginess. Use room-temperature eggs for better mixing.
Real vanilla extract: Enhances the chocolate flavor. Skip the imitation—it’s worth it!
All-purpose flour: Provides structure without making the brownies too dense.
Sweetened cocoa powder: Brings that deep chocolate flavor. Use a quality brand for a rich taste.
Salt: Balances sweetness and intensifies the chocolate flavor.
Semi-sweet chocolate chips: Melty pockets of chocolate goodness. Use dark chocolate chips for a less sweet option.
Chopped walnuts: Add crunch and a nutty depth of flavor. Toast them lightly beforehand for even more flavor.
See recipe card for quantities.
Instructions
Preheat your oven to 350°F and position the rack in the center. Line an 8x8-inch baking pan with parchment paper, leaving some overhang for easy removal, and coat with non-stick spray.
In a large mixing bowl, cream together the butter and sugar until light and fluffy. This step helps create that perfect brownie texture. Then, beat in the eggs and vanilla until fully incorporated.
In a separate bowl, whisk together the flour, cocoa powder, and salt.
Gradually add this dry mixture to the wet ingredients, mixing until just combined. Overmixing can lead to cakier brownies, so mix gently.
Fold in the chocolate chips and walnuts with a spatula, ensuring even distribution.
Pour the batter into your prepared pan and spread it out evenly.
Bake for 22-26 minutes, checking with a toothpick. It should come out with a few moist crumbs—avoid overbaking! Let the brownies cool completely in the pan.
For the frosting, beat the butter and cocoa powder together. Gradually add powdered sugar and milk until you reach your desired consistency.
Spread the frosting on the cooled brownies.
Now you're ready to slice up your brownies and enjoy all of the fudgy goodness.
Substitutions
Walnuts: Swap with pecans, almonds, or even hazelnuts for a different nutty twist.
Semi-sweet chocolate chips: Try milk or dark chocolate chips, or go bold with white chocolate.
Sweetened cocoa powder: Use unsweetened cocoa powder, but increase the sugar slightly to balance the flavor.
Variations
Want to try some variations on this recipe? Here are some of our favorite ideas.
- Peanut Butter Swirl: Add dollops of peanut butter to the batter and swirl it in before baking.
- Mint Chocolate: Stir in some chopped mint chocolate candies or add a drop of peppermint extract.
- Caramel Drizzle: Top the frosted brownies with a drizzle of caramel sauce for an extra indulgent treat.
- Extra Nutty: Use a mix of walnuts, pecans, and macadamia nuts for varied texture and flavor.
Equipment
Mixing Bowls: One large and one medium for the wet and dry ingredients.
Hand or Stand Mixer: To cream the butter and sugar. A sturdy whisk works if you don’t have one.
Spatula: For folding in ingredients and spreading the batter.
8x8-Inch Baking Pan: Essential for achieving the right thickness. A 9x9 pan works, but adjust the baking time slightly.
Parchment Paper: Makes removal a breeze. Aluminum foil works in a pinch.
Storage
Fridge: Store brownies in an airtight container for up to 5 days. The frosting stays fresh and delicious this way.Freezer: Wrap each brownie tightly in plastic wrap, then place them in a freezer-safe bag for up to 3 months. Thaw at room temperature before serving.Reheating: For a warm brownie, microwave for 10-15 seconds.
Top tip
Don’t overbake! Brownies will continue to cook slightly as they cool, so pull them out when the center still looks a bit underdone for the fudgiest texture.
FAQ
Yes, but the brownies will be thinner, and you’ll need to reduce the baking time slightly.
A toothpick inserted in the center should come out with a few moist crumbs.
Use high-quality sweetened cocoa powder for a rich flavor, or unsweetened if you prefer a less sweet taste.
Overmixing the batter can cause this. Mix just until the ingredients are combined.
Related
Looking for other sweet recipes like this? Try these:
Recipe
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Chocolate Walnut Brownies
Ingredients
For the Brownies
- Non-stick cooking spray
- 1 cup unsalted butter
- 2 cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 cup all-purpose flour
- 1 cup cocoa powder sweetened
- ¼ teaspoon salt
- 1 cup semi-sweet chocolate chips
- 1 cup walnuts chopped
For the Frosting
- ½ cup unsalted butter
- ⅓ cup cocoa powder unsweetened
- 1-1½ cups powdered sugar
- 2-3 tablespoons whole milk
Instructions
- Place the top oven rack in the center position and pre-heat the oven to 350°F. Line an 8x8-inch baking pan with parchment paper and spray with non-stick cooking spray. Set aside.
- Cream the butter and sugar in a large mixing bowl. Add the eggs and vanilla and mix until combined.
- Add the flour, cocoa powder, and salt to a large bowl and stir to combine. Slowly add the dry ingredients to the wet until just combined. (Do not over mix or the brownies will turn out “cakey”).
- Stir the chocolate chips and walnuts into the batter and transfer to the prepared baking pan. Spread into an even layer and transfer to the pre-heated oven.
- Bake for 22-26 minutes or until a toothpick inserted into the center comes out clean. Brownies will still be soft and will finish setting while they cool.
- To prepare the frosting, mix the butter with the cocoa powder and 1 cup powdered sugar. Add in one tablespoon of milk at a time until desired consistency is reached. If necessary, add the remaining ½ cup powdered sugar to thicken.
- Once cool, spread frosting on top of the brownies before slicing and serving. Enjoy!
Notes
Nutrition
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