These Walnut Brownies are rich, fudgy, and loaded with melty chocolate chips and crunchy nuts for the ultimate homemade brownie. Made from scratch, this easy brownie recipe bakes up dense, indulgent, and bakery-worthy every time.
If your idea of a perfect supreme brownie is deeply chocolatey, slightly underbaked in the center, and packed with big chunks of chocolate, you’re in the right place. These Walnut Brownies are fudgy, with crisp edges, a soft middle, and plenty of texture in every bite.
These Walnut Brownies are simple, classic, and endlessly satisfying. This is the kind of brownie recipe you make once and keep bookmarked forever.
What I Love About This Recipe
- I love how rich and old-school these brownies are. They’re made with real melted chocolate and butter instead of just cocoa powder, which gives them a deeper, more luxurious flavor. Every bite tastes decadent.
- The texture is exactly what a fudgy brownie should be. They’re dense without being heavy, soft in the middle, and just barely set, so they melt in your mouth. Letting them cool completely makes them even better.
- The chocolate chunks really shine here. Using chocolate chips in both the batter and as mix-ins gives you little pockets of melted chocolate throughout. It’s chocolate on chocolate in the best way.
- This old-fashioned recipe is flexible and forgiving. You can swap the nuts, toast them for extra flavor, or leave them out entirely and still end up with incredible brownies.
Equipment You May Need
- Square Baking Pan – An 8-inch-by-8-inch pan gives thick, bakery-style brownies.
- Double Boiler – For gently melting the chocolate and butter without scorching.
- Mixing Bowls – One small bowl for dry ingredients and one large bowl for mixing the batter.
- Spatula or Spoon – For folding everything together evenly.
(Full printable recipe card is at bottom of post.)
Walnut Brownies Ingredients
- Semi-Sweet Chocolate Chips – Melted into the batter and folded in for chunks throughout.
- Unsalted Butter – Adds richness and that classic fudgy texture.
- All-Purpose Flour – Just enough to hold everything together.
- Baking Powder – Gives a slight lift without making them cakey.
- Salt – Balances the sweetness and enhances the chocolate.
- Granulated Sugar – Sweetens and helps create that glossy brownie top.
- Eggs – Bind the batter and add structure.
- Vanilla Extract – Rounds out the chocolate flavor.
- Chopped Walnuts – Add crunch and contrast to the fudgy base.
How to Make Walnut Brownies
Step One: Prep the Pan and Oven
Preheat the oven to 350°F. Lightly grease baking pan and set aside.
Step Two: Melt the Chocolate and Butter
In the top of a double boiler, combine 1 cup of the chocolate chips and the butter. Place over boiling water, then reduce heat to low. Stir constantly until the chocolate and butter are fully melted and smooth. Cool.
Step Three: Mix the Dry Ingredients
Stir together the flour, baking powder, and salt until evenly combined. Set aside.
Step Four: Whisk the Wet Ingredients
Whisk together the granulated sugar, eggs, and vanilla extract until smooth and well blended.
Step Five: Combine the Batter
Slowly whisk the cooled chocolate mixture into the egg mixture, stirring until fully incorporated. Add the flour mixture and stir just until combined. Fold in the remaining chocolate chips and the chopped nuts.
Step Six: Bake the Brownies
Pour the batter into the prepared pan and spread evenly. Bake then cool completely.
(Full printable recipe card with full details is at bottom of post.)
Serving Suggestions
- Serve slightly warm when they’re ooey gooey with vanilla ice cream for the perfect brownie sundae.
- Drizzle with chocolate sauce or caramel sauce, or top with your favorite frosting.
- Cut brownies into small squares or triangles for dessert platters.
- You can frost or ice the brownies with the topping of your choice.
Quick Tips for Best Results
- Slightly underbake for the fudgiest chewy texture. Be very careful not to overbake.
- Cool completely before slicing for clean edges.
- Toast nuts for a deeper flavor before adding.
- You can swap out the nuts for other types such as almonds, pecans, hazelnuts, or peanuts. Or could also use toasted coconut.
- You can also swap out the semi-sweet chocolate chips for other types, such as peanut butter chips, butterscotch chips, dark chocolate chips, white chocolate chips, or even caramel chips.
Walnut Brownies FAQ
How should I store the brownies?
Store brownies in an airtight container at room temperature for up to 3 days.
Can I freeze the brownies?
Yes. Wrap tightly and freeze for up to 2 months. Thaw at room temperature before serving.
How long will the brownies last?
They’re best within the first few days, but stay moist when properly stored.
Substitutions?
Swap nuts for more chocolate chips or use white chocolate, dark chocolate, or butterscotch chips.
Can I use low-fat ingredients?
This recipe relies on butter and real chocolate for texture, so low-fat substitutions are not recommended.
What else can I add to this recipe?
Try espresso powder (or strong coffee), caramel chips, or a swirl of peanut butter or Nutella.
Can I make this vegan/vegetarian/low carb/gluten-free?
Here are some suggestions, but I can’t guarantee results. Be sure as always to check particular brands and ingredients if you’re following a specific diet or have diet restrictions or allergies.
Vegan – You can try to use dairy-free butter, chocolate, and egg substitutes, but I can’t guarantee how the brownies will turn out.
Vegetarian – It’s vegetarian. Be sure to check individual brands/products just to be sure though.
Low-Carb – You can try a sugar substitute.
Gluten-Free – Use a 1:1 gluten-free flour blend.
Other Brownie Recipes You May Enjoy
- Mint Brownies – Fudgy brownies topped with a mint chip frosting.
- Cannoli Brownies – Two desserts in one, brownies and Italian cannoli.
- Turtle Brownies – Loaded with chocolate, caramel, and nuts.
- Chocolate Fudgy Brownies Bites – Mini brownies baked in mini muffin pans.
- Chunky Peanut Butter Stuffed Brownies – Stuffed with a peanut butter filling!
Hope you enjoy this homemade, delicious Walnut Brownies recipe. Tell me in the comments if you added anything else to them.
If you love brownies, you may also like these decadent Brownie Cookies!
Walnut Brownies
Ingredients
- 12 ounces semi-sweet chocolate chips divided
- ½ cup unsalted butter
- 6 tablespoons all-purpose flour
- ¾ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup chopped walnuts (or pecans)
Instructions
- Preheat the oven to 350˚F. Lightly grease an 8-inch-by-8-inch square baking pan or line bottom and sides of pan with parchment paper.
- In the top of a double boiler, combine 1 cup of chocolate chips and the butter. Place over boiling water, then reduce heat to low. Stir constantly until chocolate and butter are melted and smooth. Remove from heat and cool completely.
- In a small bowl, stir together the flour, baking powder, and salt. Set aside.
- In a large bowl, whisk together the sugar, eggs, and vanilla until well blended.
- Slowly whisk the cooled chocolate mixture into the egg mixture until well blended, then stir in the flour mixture until just combined. Stir in the remaining chocolate chips and nuts.
- Pour the batter into the baking pan and spread batter evenly throughout pan. Bake the brownies for about 25 to 30 minutes, or until almost set in middle. Cool completely before cutting into bars.
Notes
- Underbake these fudgy brownies just slightly, because they can burn around the edges quickly.
- For more flavor, toast the nuts before adding them to the batter.
- For a nut-free brownie, swap out the nuts for more chocolate chips, such as white chocolate.
Nutrition:
(Nutrition data is provided when available for informational purposes only and calculated using an online nutritional calculator. For the most accurate information please calculate based on specific ingredients and brands you use as well as any changes you made to the recipe. I am not a certified nutritionist or registered dietician and any nutritional information provided should only be used as a general guideline and estimate.)
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