Walnut Brownie Recipe
When it comes to dessert, it’s hard to beat a rich, fudgy brownie. These Chocolate Walnut Brownies are made completely from scratch, so you know exactly what’s going into them – no boxed mixes here. They’re everything a good brownie should be: soft, chewy, full of chocolate flavor, and topped with just the right amount of icing.
Why You’ll Love These Brownies
These brownies check all the right boxes: they’re fudgy and moist, packed with rich chocolate flavor, and loaded with crunchy walnuts that add just the right texture to balance the sweetness. A layer of homemade frosting takes them over the top – because let’s be honest, brownies deserve a little luxury. Best of all, they’re freezer-friendly, so you can bake a batch, tuck some away, and enjoy them whenever the craving hits.
Ingredients
For the brownies, you need:
- unsalted butter
- sugar
- eggs
- vanilla extract
- all-purpose flour
- unsweetened cocoa powder
- salt
- chocolate chips
- chopped walnuts
- powdered sugar
- milk
How To Make Brownies From Scratch
- Preheat your oven and prepare your baking pan.
- Next, start making the brownie batter by creaming the butter and sugar in a large mixing bowl. If you have a stand or hand mixer, by all means, use it! It will make quick work of this task. Add to that sugary mixture eggs and vanilla and mix until it is all combined.
- In a separate bowl, combine the flour, cocoa powder, and salt. Slowly add these dry ingredients to the creamed mixture. Be careful not to over mix.
- Now fold in the chocolate chips and walnuts to the batter. Spread the batter in the prepared pan in an even layer.
- Bake for 22 – 26 minutes. Ensure that the center is not jiggly.
Once the brownies have cooled, it’s time to make the icing.
The homemade frosting is made with butter, cocoa powder, powdered sugar, and a little milk. Use your mixer to combine the ingredients until you achieve a smooth consistency. Add milk a little at a time as necessary.
Spread the frosting over the cooled brownies. Sprinkle chopped walnuts on top, if desired.
If you’re a chocoholic like me, don’t stop with these fudgy Walnut Brownies. Check out my Cheesecake Brownies from Scratch – rich, creamy, and extra indulgent – or go for homemade indulgence with Chocolate Dipped Coconut Macaroons, chewy, tropical, and chocolatey all in one. And when the mood strikes for a twist, my Gooey Pecan Pie Brownies bring the best of two desserts into one irresistible bite.
Chocolate Walnut Brownies
Ingredients
Brownie Ingredients:
- Non-stick cooking spray
- 1 cup unsalted butter
- 2 cups granulated sugar
- 4 large eggs
- 2 teaspoons real vanilla extract
- 1 cup all-purpose flour
- 1 cup ground cocoa powder
- ¼ teaspoon salt
- 1 cup semi-sweet chocolate chips
- 1 cup chopped walnuts
Frosting Ingredients:
- 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 8×8-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!
Nutrition
Tips for the Best Brownies
- Line your pan with parchment paper for easy removal and clean cuts.
- Don’t overbake – brownies continue to cook as they cool. A toothpick should come out with a few moist crumbs, not totally clean.
- Chill before slicing – for neat squares, let the brownies set in the fridge before cutting.
- Nut swap – not a walnut fan? Pecans or almonds also work beautifully.
How to Store
- Room Temperature: Keep brownies in an airtight container for up to 3 days.
- Refrigerator: Store up to 5 days for maximum freshness.
- Freezer: Wrap tightly in foil or freezer bags and store up to 3 months. Thaw at room temperature before serving.
Last Bite
Have you tried these brownies yet? I’d love to know how they turned out for you! Did you add extra nuts, swap in a different frosting, or enjoy them straight from the pan? Share your results and favorite twists in the comments below – I can’t wait to hear how you made them your own.
